GRAPE VARIETAL
100% Nebbiolo
APPELLATION
Barbaresco DOCG
TERROIR
Type of soil: Bluish calcareous clay marl
Training system: Guyot
Vineyard density: 5200 plants per hectare
Harvest: First half of October
Yield per hectare: 55hl/Ha
VINIFICATION
Destemmed and pressed grapes ferment on the skins in thermo-conditioned steel tanks from 10 to 20 days. The wine ages for 24 months in oak barrels, a part in big oak barrels and a part in tonneaux. It refines in the bottle for 6 months.
TASTING NOTES
From Marco Bonfante, the winemaker: Barbaresco enchants for its elegance and pleasantness, with spiced and velvety aromas which are really captivating for the nose and palate, and that leave a long gustatory persistence. In the glass, it shows a clear ruby red color when young, with garnet reflections if aged.
FOOD PAIRING
Perfect with your favorite red meat and game dishes, such as polenta with wild boar sauce. Alternatively, it can be paired with dishes enriched with white truffle or served at the end of the meal with a plate of matured cheeses from Piemonte.
Marco Bonfante is a quiet icon of Piemonte winemaking, and he’s been working tirelessly to help redefine and expand the Piedmont’s vinous identity. His thoughtful approach to Nebbiolo from the Barbaresco DOCG in particular cements his deep connection to the region’s tradition and terroir.
Nebbiolo is Piedmont’s flagship grape, and the star of some of the region’s most celebrated reds. It’s known for bracing acidity, firm tannins, and out-of-this-world aromatics that lean toward dried red fruit, savory herbs, and floral notes. What sets it apart isn’t power, but precision in balance— well-defined structure equally matched by lift and clarity. In Barolo, it’s all about power and muscle; in Barbaresco, it’s more pleasantly precise and accessible.
Barbaresco often plays second fiddle to Barolo in the vinous orchestra of the Piemonte; however, the differences between the two are pretty intriguing. Both appellations exclusively grow Nebbiolo, yet differences in terroir and microclimate yield distinct expressions. Typically, Barbaresco enjoys slightly milder temperatures and earlier harvests than its Barolo counterpart, resulting in wines that are usually softer and more elegant. Barbaresco also tends to be more approachable with less bottle age, thanks to its smoother and silkier tannins.
Marco Bonfante in his barrel room
In your glass, Marco Bonfante Barbaresco DOCG opens with a clear garnet color, leading to vibrant aromas of dried cherry, rose petals, and a whisper of spice with nothing loud or out of place. The palate follows the theme with gorgeous red fruit, a lovely touch of savory depth, and a backbone of spice that gently and gradually unfolds. Texture and acidity are in harmony, the finish lingers nicely, begging another sip.
I find Marco’s Barbaresco to be a flexible and food partner. Of course, it plays well with the classic Piemonte regional staples like mushroom risotto, braised meats, and oregano-laced agnolotti; however, it’s also a great partner for more imaginative pairings. Try it alongside Duck with tart cherry glaze, or lamb skewers with warm Med-influenced spices. Don’t rule out earthy vegetarian dishes. The softer tannins of Barbaresco will play well with wild mushroom tartlets or roasted root vegetables.