About Barbaresco Rizzi
- Style
- Red
- Grape Varieties
- Nebbiolo
- Price Range
- ¥8,000-11,000
- indicative estimate converted from overseas retail pricing
- Alcohol
- 14.5%
The estate's namesake bottling, blending grapes from several plots within the historic Rizzi cru — a 10-hectare, south/southwest-facing vineyard in Treiso first recognized as a top cru in 1898 (220-310m elevation, limestone-clay-sand soils). Vinified without a single-plot designation, it captures the classic Rizzi character: fresh red fruit layered over notes of forest floor, with firm, refined tannins and real aging potential.
This is Rizzi's truest expression of Treiso terroir — no single plot shows off, but the blend delivers more finesse than many single-vineyard Barbarescos twice its price.
New to wine?
A great entry point into single-cru Barbaresco — structured but approachable after a few years in bottle.
Food Pairings
Classic pairing for braised beef, veal ossobuco, and aged Toma cheese; its firm tannins also stand up to truffle-based dishes.
When to drink it
Special dinners, milestone celebrations, cellar-worthy gifts.
Terroir & Winemaking
100% Nebbiolo from multiple plots within the Rizzi MGA (limestone, clay and sand soils, 220-310m). Fermented in stainless steel, aged in large Slavonian oak botti.
About the producer
Cantina RizziMaster of Treiso crus, crafting elegant and terroir-expressive Barbaresco.Visit the producer page →Frequently Asked Questions
- What makes Barbaresco Rizzi different from single-cru bottlings like Nervo or Pajorè?
- It blends grapes from multiple plots across the Rizzi cru rather than isolating one sub-parcel, giving a classic, balanced expression rather than a specific micro-terroir accent.
- How long can this wine age?
- Well-structured tannins and Nebbiolo's natural acidity give it 10-15 years of aging potential from a good vintage.
- What food pairs best with it?
- Braised red meats, mushroom-based dishes, and aged hard cheeses complement its firm tannin and earthy character.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
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