Muncagota is one of the great red wines of Italy and is made entirely from the great structured red grape, Nebbiolo; exceptional in taste, complexity and its ability to age for at least a decade, evolving into a silky delicious wine over this time. It's made by the Produttori del Barbaresco. This highly respected winery cooperative was founded in 1958 and now has 51 members who collectively own approximately 100 hectares of the entire appellation, which means they own approximately a seventh of the appellation. The single vineyard wines, such as this one, are only made in highly rated vintages (all of the grapes go into a blend in other years) and released after four years maturation in the riserva programme. 

All single vineyard cru wines from Produttori del Barbaresco are fermented at 30°C and given 32 days of skin contact time before being pressed in large oak barrels for 36 months of maturation in wood followed by a further nine months aging in bottle, prior to release. 

* The 2017 cru Produttori del Barbarescos are extremely collectible because there were no 2018 cru wines made, which means the blend will be of higher quality than usual – and there will be more of it. 

The 2018 Produttori del Barbaresco blend is not yet available in New Zealand. ETA is late 2022.

Fast facts on Barbaresco

Barbaresco as an appellation was created in 1894

Barbaresco was given DOCG status in 1980

This is a small wine production area with approximately 700 hectares of vineyards registered to make Barbaresco – which must be 100% Nebbiolo and made within the same sub region in which the grapes are grown. 

Winery notes  from 2019 Vintage

"Made of 100% Nebbiolo grapes grown in the hills overlooking Barbaresco, this wine delivers a delicate perfume reminiscent of dark cherry and black pepper with a hint of tobacco from a fine cigar. Elegant and fully ripe it has a wonderful structure and balance. Aged for two years in the oak and one year in the bottle, this wine is as good now as it will be aged for many years."

A classically modern rendition of Barolo - arguably Italy's most famous wine. Orange hued cherry colour, complex wine with tar, cherry, earth, red currants and leather, bold ripe tannins, good structure.

Casa Vinicola Abbazia winery is located in Santo Stefano Belbo, a small town between Langhe Monferrato and Roero in Piedmont, North-western Italy. The winery was established in 1848, adjacent to an ancient Abbey built in 1028, in honour of Saint Gaudentius, the hermit saint who, around the 6th century, retired to the surrounding mountains to live a life of silence and prayer.

The "Ba-Ne" is a blend of the two top red grape varieties of Piedmont: Barbera and Nebbiolo.  They work together wonderfully in a blend, Nebbiolo bringing high acidity, bold tannins, and elegance. The Barbera provides a richer body, and full plump fruit.

Abbazia's version sports an earthy nose reminiscent of terracotta, a lively wine with cola, raspberry and cherry fruits, a nutty mid palate with a long chalky finish. Superb value too!

Casa Vinicola Abbazia winery is located in Santo Stefano Belbo, a small town between Langhe Monferrato and Roero in Piedmont, Northwestern Italy. The winery was established in 1848, adjacent to an ancient Abbey built in 1028, in honour of Saint Gaudentius, the hermit saint who, around the 6th century, retired to the surrounding mountains to live a life of silence and prayer.

A firm full bodied blend of Nebbiolo grapes with all the elegance, red fruit and silkiness of a great Barolo; it's a blend of mostly cru vineyards offering a complex red now and for ageing. 

Made by one of Piedmonte's great wineries. A wine with superb elegance, depth, complexity and aromatic length. Drink now or cellar.

Castello di Verduno is an historic Piemontese estate that makes classic Barolo and Barbaresco from prime vineyard sites in both appellations. The winery is located in Verduno, the northernmost commune of Barolo.

For their Barbarescos and Barolos, winemaker Mario Andrion prefers 30 to 40 day macerations and extended aging in large Slavonian botti. Their varietal wines see mostly stainless steel aging, with some large botti.

This wine is 100% Nebbiolo grown on Marne di Sant'Agata, which is a combination of sand, clay and limestone. Hand harvested grapes were fermented in stainless steel for 20 days with periodic punching down of the cap, prior to 18 months in large traditional Slavonian oak with three months resting in stainless steel and another 14 months ageing before release. 

Lessona is a small area devoted to a big wine; Nebbiolo. Full bodied, commandingly well structured and savoury in taste, this is a blend of 85% Nebbiolo and 15% Vespolina 15% made from grapes grown in Upper Piedmont in the historic hills of Lessona township. Wine has been made here since 1671 and the sandy soils are considered favourite for producing top quality Nebbiolo, such as this great wine. 

The vines are old, the wine is young and the aging potential is long; 30 years and then some. 

One of the great Italian red wines from an outstanding producer. This wine drinks beautifully now with layers of earthy, complex flavours of porcini, truffle and red fruit, as well as great agreeability.

Ovello is one of the great red wines of Italy and is made entirely from the great structured red grape, Nebbiolo; exceptional in taste, complexity and its ability to age for at least a decade, evolving into a silky delicious wine over this time. It's made by the Produttori del Barbaresco. This highly respected winery cooperative was founded in 1958 and now has 51 members who collectively own approximately 100 hectares of the entire appellation, which means they own approximately a seventh of the appellation. The single vineyard wines, such as this one, are only made in highly rated vintages (all of the grapes go into a blend in other years) and released after four years maturation in the riserva programme. 

All single vineyard cru wines from Produttori del Barbaresco are fermented at 30°C and given 32 days of skin contact time before being pressed in large oak barrels for 36 months of maturation in wood followed by a further nine months aging in bottle, prior to release. 

* The 2017 cru Produttori del Barbarescos are extremely collectible because there were no 2018 cru wines made, which means the blend will be of higher quality than usual – and there will be more of it. 

The 2018 Produttori del Barbaresco blend is not yet available in New Zealand. ETA is late 2022.

Fast facts on Barbaresco

Barbaresco as an appellation was created in 1894

Barbaresco was given DOCG status in 1980

This is a small wine production area with approximately 700 hectares of vineyards registered to make Barbaresco – which must be 100% Nebbiolo and made within the same sub region in which the grapes are grown. 

98 points- Jeb Dunnuck

"Located in Novello, from three hectares of the Ravera MGA with southwest exposure, the 2017 Barolo Ravera was aged for 32 months in large oak casks. It is forward and expressive with fresh pine, candied cranberry, orange oil, and aniseed. The palate is full of energetic tension, balance, and purity, with apricot pit, tea leaf and saline minerality. An inspiring wine to close out the Vietti 2017 lineup." Drink 2025 - 2050

97 points - James Suckling

"Dried strawberry and citrus rind, as well as subtle undertones of smoke and dried flowers. Full-bodied, yet so tight and composed with freshness and lightness, yet power, too. Long finish. This really needs time to open. Classic style. Try after 2025."

96 points - Vinous, Antonio Galloni

"The 2017 Barolo Ravera is a powerhouse. My impression is that the 2017 is going to develop into something truly special. It has all the energy that makes this site so distinctive, but with an extra kick of fruit density and a whole range of exotic aromatics that make for a truly drop dead gorgeous wine. Bright red/purplish fruit, rose petal, chalk and white pepper build into a finish laced with searing intensity. This is such an impressive wine." Drink 2027 - 2042