About Basarin Riserva
- Style
- Red
- Grape Varieties
- Nebbiolo
- Price Range
- ¥9,500-13,000
- reference estimate converted from overseas retail pricing, ~$55-75
- Alcohol
- 14.5%
The Riserva bottling of Basarin is held back for extended aging under Barbaresco DOCG Riserva rules, giving a deeper, more concentrated expression of the cru. Expect strawberry compote, plump dark cherry and baking spice on the nose, and a juicy, warmly structured palate with the extra time in cask and bottle bringing added complexity and softness to the tannins.
The Riserva shows what patience does for Basarin — the same terroir, but with the volume turned up and the edges polished smooth.
New to wine?
A step up in intensity from the standard Basarin — approachable now but built to reward further cellaring.
Food Pairings
Pairs beautifully with slow-roasted lamb, truffle-based dishes, and long-aged Grana Padano or Parmigiano Reggiano.
When to drink it
Anniversaries, formal dinners, and moments calling for a wine with extra depth and history.
Terroir & Winemaking
100% Nebbiolo from the Basarin cru, produced only in favorable vintages. Extended aging in large oak casks followed by additional bottle aging to meet Barbaresco Riserva DOCG requirements (minimum 4 years total aging from harvest).
About the producer
Adriano Marco e VittorioAuthentic Barbaresco expressions from prestigious Langhe crus.Visit the producer page →Frequently Asked Questions
- What makes the Riserva different from the standard Basarin?
- It undergoes extended aging under Barbaresco Riserva DOCG rules (minimum 4 years total), resulting in greater concentration and softer tannins.
- Is Basarin Riserva made every year?
- No, it is typically produced only in favorable vintages that can support the extra aging requirement.
- What food pairs well with Basarin Riserva?
- Slow-roasted lamb, truffle dishes, and long-aged hard cheeses match its concentration and spice.
- Should Basarin Riserva be decanted?
- Yes, decanting an hour or more before serving helps open up its aromatics and soften the tannins.
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