Region: Neive, Piedmont, Italy
Perfect with: Grain-fed porterhouse steak, braised beef cheeks or slow roasted duck leg, aged cheese, pecorino or manchego
Ageing Potential: Drink now - 2030
Why You'll Love It?
We love a great Barbaresco. They are generally more approachable in youth than Barolos, but a great Barbaresco like this one can also be cellared for decades! Both Barolos and Barbarescos are made from the same Nebbiolo grape with terroir and soil/climate being the only differentiating factor. The best Barbarescos are a great reflection of their heritage when where they've been produced.
The Traversa family have been producing wines since 1834. Devoted traditionalists their Barbarescos are still produced in traditional, extra long bottles and are released with more age in large barriques than most other Barbaresco producers. The Starderi Barbaresco is produced from very low yielding old vines that are more than 80 years olds. A small family production where everything is made authentically with passion from vine to bottle. Even the labels are hand drawn by Franco and Favio's father, Guiseppe!
Highly perfumed nose full of dried rose petal, pot-puri, tar, wild herbs, wild dark cherries, meaty and savoury. Palate is superbly well rounded, vibrant, very fine, powdery tannins that build in your mouth, medium acid, med-full body with intensely concentrated flavours that are a great representation of the region. Dark cherries, liquorice, star anise, wild herbs and earthy, dustiness. Great to chew on especially with steak! Be sure to decant this for at least 30min prior to drinking. Best drunk from a Burgundy style glass to release all the aromatics. Like our Zalto Burgundy glass.