Barbaresco and Barolo are two wines from the Piedmont region of Northern Italy. Both wines are crafted with Nebbiolo grapes. Barbaresco wines are crafted with Nebbiolo grapes from the towns of Barbaresco, Treiso, and Neive.  Barbaresco must age for 24 months with 12 months in oak. Barbaresco Reserva has four years of aging. The minimum alcohol for a Barbaresco is 12.0%. All Barolo wines must be crafted with 100% Nebbiolo grapes from one of the eleven areas that may produce a wine labeled as Barolo. The vineyards used to produce these Nebbiolo grapes can not exceed 3,300 vines per acre. Wines have requirements for aging. For Borolo, the wines must age at least 36 months including 18 months in wood. Barolo Riserva must age for 60 months with 18 months in wood. The minimum alcohol for a Barolo wine is 12.5%.

Ca’ Rome’ was founded in 1980 by Romano Marengo. Today the winery has 6.9 hectares (17 acres) of vineyards; three vineyards are located in Barbaresco while three vineyards are located in Barolo. The winery is located in the Barbaresco area. 

During the Washington DC tasting, I sampled two Barbarescos and two Barolos. The 2017 Barbaresco Chiaramanti DOCG was made with Nebbiolo grapes from a single vineyard planted in 1978. The soil in the vineyard is calcareous clay. The wine was temperature controlled fermented for 21 days. The wine spent 12 to 15 months in French oak barrels followed by 25 hl oak barrels for a total aging time of 24 months. It was then racked to a stainless steel tank for three months and spent an additional 10 months in bottle. The wine had a translucent red color with a dark pink hue. The aroma offered perfume notes with red berry fruits. The taste was reminiscent of red raspberries and baking spices. The wine had a silky mouthfeel, medium to full body and bold tannins. It had a fruity and spicy finish.

The 2017 Barbaresco Söri Rio Sordo DOCG was made from a single vineyard in Barbaresco. The vineyard’s soil is composed of clay, silt and sand. The wine fermentation lasted for three weeks, then it was aged in wood for 24 months. The wine had a translucent red color with a dark pink hue. The aroma was floral with red berry fruits. The taste was reminiscent of violets, roses, red raspberries and baking spices. The wine had a velvety mouthfeel with medium/full body and medium/bold tannins. The finish was fruity and spicy.

The 2016 Borolo Rapet Gold Label DOCG was crafted with Nebbiolo grapes from the Serralunga cru vineyard planted in 1972. The fermentation lasted three weeks. The wine was aged for 12 months in barriques followed by 12 months in Slavonian oak. Finally the wine spent 12 months in bottle. The wine had a translucent garnet color. Flowers and fruit were noted on the aroma. Violets, cherries and baking spices were noted on the taste. The wine had a velvety mouthfeel. It was full bodied with bold tannins. The finish was fruity and spicy.

The 2016 Barolo Cerretta DOCG was crafted with grapes from a single vineyard in the Serralunga cru. Like the other wines, the fermentation lasted for three weeks. This wine then spent twelve months in barriques followed by another twelve months in Slavonian oak. It then spent time in bottles. The wine had a translucent garnet color with flowers, red fruits and spices on the aroma. The taste included baking spices and red cherries. The wine had a velvety mouthfeel and was full bodied and had bold tannins. The finish was fruity and spicy.

The Ca’ Rome’ tasting offered a compare and contrast of the Barbaresco and Barolo from the same producer. I would pair the Barbaresco with a light lunch, while the Barolo would be excellent with a dinner.

Cheers,
Terry