About this wine
Produced only in exceptional vintages, this Riserva selection from the Rio Sordo cru undergoes an extended aging regime of roughly four years before release, including time in French oak. The result is a denser, more structured expression than the base Rio Sordo bottling: concentrated dark fruit, flint and dried mint aromatics, and powerful, close-grained tannins built for long cellaring.
Not the easiest starting point — this is a powerful, tannic wine best approached after you already enjoy the base Rio Sordo Barbaresco.
Sommelier's Note
"Only made in top years, this Riserva is the clearest proof that Rio Sordo — the very cru Marchesi di Barolo first vinified as Barbaresco decades ago — belongs among Piedmont's great single-vineyard sites."
Food Pairings
Built for the richest dishes: slow-braised beef cheek, wild boar ragù, truffle-laced risotto, and long-aged Parmigiano or Castelmagno.
When to drink it
Milestone celebrations, collector's cellar, fine dining pairing
Specs
- Grape Varieties
- Nebbiolo
- Style
- Red
- Alcohol
- 14.5%
- Price Range
- $65-100
Terroir & Winemaking
100% Nebbiolo from the Rio Sordo cru, produced only in exceptional vintages. Extended maceration followed by aging in French oak barrels for approximately 24-30 months, plus further tank and bottle aging for a total of roughly 4 years before release, per Riserva DOCG requirements. Certified organic farming (since 2015).
Frequently Asked Questions
- Why is Riserva only made in certain years?
- Cascina Bruciata releases the Rio Sordo Riserva only in exceptional vintages when the fruit has the concentration and structure to support the extended aging the Riserva designation requires.
- How does it differ from the standard Rio Sordo Barbaresco?
- The Riserva undergoes significantly longer aging (roughly four years total versus the standard bottling) and comes from the best fruit of exceptional vintages, giving it more concentration, structure, and aging potential.
- What is the ideal drinking window?
- This Riserva rewards patience — it can be enjoyed 5-10 years after release but has the structure to continue developing for well over a decade in good cellar conditions.
- What should I serve it with?
- Rich, slow-cooked dishes such as braised beef cheek, game ragù, and truffle risotto, or aged hard cheeses, stand up best to its powerful tannins.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
バルバレスコ・リオ・ソルド
Barbaresco Rio Sordo
RedNebbiolo
Cascina Bruciata's flagship Barbaresco, sourced entirely from the estate's holdings in the historic Rio Sordo cru — a south/southwest-facing amphitheater on calcareous clay-marl soils, cooled by the underground stream that gives the cru its name ('silent river'). Fermentation is spontaneous with native yeasts, followed by roughly 24 months of aging in French oak barrels. The wine shows the modern, polished house style: ripe dark cherry and blackberry fruit, violet and spice aromatics, and firm but refined tannins, with balsamic and mineral undertones typical of Rio Sordo fruit.
バローロ・カンヌビ・モスカテル
Barolo Cannubi Muscatel
RedNebbiolo
An extremely limited Barolo from a tiny plot in the heart of the legendary Cannubi cru — historically the first cru vinified by Marchesi di Barolo, the family that acquired Cascina Bruciata in 2016. Fermentation is spontaneous with extended skin maceration, followed by aging in French oak before further time in bottle. The result is an intense, wide-ranging nose of ripe red fruit, cherry and plum with sweet spice, cumin and cinnamon, carried by a thick tannic structure balanced by fresh acidity.
ドルチェット・ダルバ・リアン
Dolcetto d'Alba Rian
RedDolcetto
A juicy, food-friendly Dolcetto d'Alba grown on sandy, calcareous soils at roughly 300m altitude in the Barbaresco area. Soft pressing and spontaneous fermentation with about 10 days of skin maceration are followed by spontaneous malolactic fermentation and a brief stainless-steel aging before bottling, preserving the variety's signature deep ruby color, violet and red-berry aromatics, and soft, easy-drinking tannins.
ランゲ・ネッビオーロ・ウジニョーロ
Langhe Nebbiolo Usignolo
RedNebbiolo
Cascina Bruciata's entry-level Nebbiolo, also grown on the Rio Sordo cru but declassified to Langhe DOC and vinified without oak for a fresher, more immediate style. After soft pressing, spontaneous fermentation and roughly 12 days of skin maceration, the wine completes malolactic fermentation and ages only briefly in stainless steel before bottling — preserving bright rose, strawberry and violet aromatics and soft, well-integrated tannins.