The Dogliani brothers' adventure began in 1978 with the purchase of a winery in La Morra. It consisted of seven historic estates, all nestled amidst vineyards in the Langhe region's prime locations. With this purchase, the Dogliani brothers brought more vineyards from their family estate into the company, significantly increasing its acreage. In the years that followed, the Doglianis also acquired additional estates, so that today, with 10 estates and approximately 140 hectares of prime land, the winery is one of the largest wineries in Piedmont.
Seventy percent of the vineyards are planted with the refined Nebbiolo grape, the oldest indigenous grape variety in the region, and it is here that the winery sets the bar with its Barolo labels. This Barberesco is made from this indigenous grape variety. The grapes are carefully harvested by hand in October. Fermentation takes place in the Batasiolo cellar, lasting approximately ten days. During this time, the must remains in steel containers. For refinement, the wine is aged for at least 18 months in oak barrels. This is followed by a further six months of bottle aging.
This top-quality Barbaresco is given ample time to develop into one of Italy's finest wines from this region. The aroma is powerful and beautifully balanced, with hints of plum, chocolate, tobacco, and a touch of rose. The palate is perfect, full-bodied, and creamy, with soft notes of black fruit. It develops best if decanted an hour beforehand. Warm flavors of vanilla, oak, black fruit, and spices follow. A complete glass of this Batasiolo Barbaresco.
