Marziano Abbona Barbaresco DOCG 2020

Abbona Marziano Winery
Dogliani, D'Alba, Barolo, Lange Italy.

​The history of the Abbona winery is full of hard work and challenges, but also loyalty to tradition and passion for experimentation. At the heart of the story are the hills of the Langhe and hard work in the vineyards, but also the territory of Dogliani and one of its most extraordinary products: Dolcetto. 1900's Papà Celso - A great story starts with a memorable beginning. That of the Abbona winery is represented by the hard, brilliant work of the first Marziano Abbona and his son Celso. Forefathers of the family and founders of the core of their business, both men were stern and traditional, but courageous and progressive. Celso Abbona was among the first of his generation to believe in the potential of Dogliani and its territory and to valorize the grape variety that its hills are able to fully express: dolcetto. Together with his family, vine after vine, Celso planted the legendary vineyard Bricco Doriolo, located in Santa Lucia di Dogliani. Today, this vineyard not only embodies the historical memory of the company, but it represents one of the most prestigious crus of Dogliani (a cru wine is a single-vineyard wine). The winery’s flagship wine comes from this vineyard, named the Papà Celso in honour of this great man.
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The hills of the Langhe
At the beginning of the 1980s, Marziano and Enrico looked to the Langhe with renewed interest – and perhaps with a bit of a gamble. They saw a challenge. At a time when Barolo was still undiscovered, they purchased land in the hilly area of Monforte d’Alba and Novello, today known for their production of this “King of Wines.” The two brothers did not limit themselves to purchasing land; one after another, they chose the best plots in the best positions for land historically considered the most prestigious: Ravera in Novello; Bricco Barone and Rinaldi in Monforte d’Alba. The notion of crus was as yet unformed, but Marziano and Enrico already understood that these great vineyards had the potential to produce the best wines.
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The strength of tradition and the taste for innovation
The beginning of the second millennium brought several novelties: the company felt the incentive to undertake new projects and roads less travelled.
Following the spirit of challenge, intuition, and courage of papà Celso, between 2007 and 2008 they produced the Metodo Classico sparkling wines made from Chardonnay and Pinot Nero, cultivated on the hills of Dogliani. Another wine soon joined: Langhe DOC Rosso Zerosolfiti, a blend of Dolcetto, Barbera, and Nebbiolo that is produced only in the best years. Its sulfite content is less than 5 ml per liter.
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In 2007, the winery celebrated 30 years from the first vintage of Papà Celso. The following year, Chiara, the youngest daughter of Marziano Abbona, entered the business, side by side of her sister Mara, who joined the company in 1999. The work of the new generations and their use of modern technology pushed the winery to renew its communication style, utilizing social networks too. In addition to virtual communications, the winery invests its energy and resources in hospitality and visits to the winery in order to show wine lovers the work, passion, and long tradition that almost a century of Abbona family history tells through its wines.

One of the most prestigious and well-known wines of the Langhe, Barbaresco is made using Nebbiolo grapes cultivated northeast of the city of Alba, adjacent to the Tanaro River. Powerful and never too forward, it is an important and harmonious wine, polished and sophisticated. With a garnet red colour and ruby reflections that tend towards orange as it ages, this is a soft and sophisticated wine with delicate tannins, never too forward or aggressive. The aromas carry notes of mature, red fruit and spices. The barely perceptible acidity gives it a touch of freshness. Serve at 18° C after bringing the bottle to room temperature for 24 hours before drinking.

WINEMAKING:

Crushing-destemming is followed by spontaneous alcoholic fermentation using indigenous yeasts. It is left in contact with the skins in stainless steel tanks at a controlled temperature, followed by dry racking and transfer to oak barrels. Abbona Marziano Barbaresco BARBARESCO DOCG 2020