Adriano Marco e Vittorio - Basarin Barbaresco 2016 DOCG

Adriano Marco e Vittorio

Basarin Barbaresco 2016 DOCG

Piedmont, Italy

This nectar is a 100% Nebbiolo, a black grape with high level of tannins and acidity, but little

colour. By law, Barbaresco DOCG must be aged for two years before release, with nine months in oak. This specific nectar comes from a southeast-facing vineyard located at 300m asl. The vines average age is 17 years. The harvest is accomplished manually in October. Then the grapes are crushed and fermented in stainless steel basins at 27°/28°C. After a few months in stainless steel wine jars, it is aged in Slavonian oak barrels of an average capacity of 35hl. Before the release, the divine juice ages in the bottle. The producer suggests to uncork the bottle a couple of hours before pouring the glasses. Salute!!


In the glass the wine has a garnet colour. The intensity is medium to pale. It is clear with no traces of deposits.


The aromas intensity is pronounced. My nostrils are suddenly captured by a sweet fragrance of strawberry, remembering the candies and the jam. Elegant perfume of rose and violet make the aromatic palette more delicate and elegant. The secondary aromas are a triumph of cedar, vanilla and cloves. The bottle aging gives to the nectar tertiaries as a fine leather and meaty.


In the mouth, the wine is dry with a high level of acidity and high tannins. The alcohol is high (i.e. 14%). Despite these features, the nectar is silky even though the astringent power of the tannins is not negligible. On the palate, the red fruit is more succulent.

There are also pleasant balsamic notes of eucalyptus, liquorice and just a hint of charred wood. The flavour intensity is pronounced and the persistence is long.


I really like this nectar, even if it is still too young. It has a charming nose and a pleasant touch on the palate. If you like to feel the tannins, then it is perfect for you already now! It works well to wash out an aperitivo with black truffle Pecorino Romano and a black truffle salame, and it is sumptuous with a rich cardoncello mushroom risotto.

Final vote: 93

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