External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2001
2000
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 7 notes) - hiding notes with no text | | | Tasted by carstenf on 4/12/2024 & rated 91 points: Well made Barolo from Brezza. Mature now , if you like them young. Spicy and rose. (247 views) | | | Tasted by KeithAkers on 9/14/2020 & rated 92 points: Nose: It took a little bit to get going, but when it did, the nose was deep and perfumed with flowing tones of licorice, red cherries, strawberries, raspberries, spice, herbs, rose petals, violets, poppy fields, wild flowers, earth, juniper berries, and crushed rocks.
Taste: The feel is full bodied with tart, high acidity and silky, but youthful high tannins. The structure shows a good amount of youth, but it isn’t overpowering. There is a silkiness to the feel backed up with licorice, red cherries, strawberries, raspberries, herbs, rose petals, juniper berries, wild flowers, violets, and some crushed rocks.
Overall: This is a gorgeous, young Barolo. This shows off more of a floral take to it with a bit of nuance and a whole lot of elegance. There is good depth on the nose and palate with delicious red fruits. Right now, this is relatively open for drinking and can certainly age a lot longer. (2040 views) | | | Tasted by oldwines on 2/4/2020 & rated 91 points: Tasted at the Barolo and Barbaresco World Opening Tasting Event in NYC. Very rich and layered but soft and more early drinking like many of the 2015 Baroli I tasted today. (1927 views) | | | Tasted by retired_and_roving on 11/30/2019: Thanksgiving week in Piemonte; 11/22/2019-11/30/2019 (Milan, Barolo, Alba, Barbaresco): Tasted at the winery. Sarmassa is in a slightly warmer microclimate. 2 years in large used oak barrels. Very pretty nose of dark berries and flowers. This is much darker in color than the Cannubi. On the palate more dark cherry and earth with grippy tannins on the finish. Will improve with five years of cellaring. (2413 views) | | | Tasted by drwine2001 on 9/6/2019: Range of Brezza Current Releases (Dig Wines, San Francisco): Slightly deeper color than the normale. More licorice aromas. Darker, more forbidding fruit but still a nice sense of ripeness and sweetness. Chewy, earthy, quite tannic finish that builds and lends a good amount of grip. Needs 5+ years. (2190 views) |
| By Aldo Fiordelli
Decanter, Slowine guide book 2020 presentation (10/12/2019)
(Brezza, Sarmassa, Barolo, Piedmont, Italy, Red) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (5/15/2019)
(Brezza, Sarmassa Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2015 Barolo…The Bigger Picture (Feb 2019) (2/1/2019)
(Brezza Barolo Sarmassa Red) Subscribe to see review text. | By Stephen Brook
Decanter, SB Barolo 2015 (1/27/2019)
(Brezza, Sarmassa, Barolo, Piedmont, Italy, Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/26/2018)
(Brezza, Sarmassa Barolo Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and JancisRobinson.com and Vinous. (manage subscription channels) |
| Giacomo Brezza e Figli Producer website
U.S. Importer (Addt'l Info)Giacomo Brezza e Figli Barolo Sarmassahttps://www.brezza.it/en/vini/barolo-docg-sarmassa/NebbioloNebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.
Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.
"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.
Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.
More links:
Varietal character (Appellation America) | Nebbiolo on CellarTrackerSarmassahttp://www.marchesibarolo.com/pagine/eng/vini/dettaglio.lasso?-idv=B002
Sarmassa Barolo
VARIETY
Nebbiolo 100%
PRODUCTION ZONE:
The southeast-facing Sarmassa vineyard is located on a hill with good slope. Despite the fact that the area is of Tortonian origin, there has been a significant amount of soil erosion, probably due to the steep slope of the hill. Since the erosion has been significant, the soil is calcareous and very compact.
The soil is composed mainly of clay and limestone and has a very substantial percentage of stones. The high percentage of stones, combined with clay, limit the growth of Nebbiolo grape and allow the vines to react quickly to climactic variations, enabling clusters to achieve perfect ripening. (On the sheet N.9 of the community of Barolo, lots 104, 143, 157, 303, 351).
CULTIVATION OF THE VINEYARD:
Low Guyot trellised system is used with a density of 4,000 vines per hectare.
YIELD PER HECTARE:
36 hectoliters
HARVEST TIME:
Sarmassa is the last of the Cru's to ripen and is usually harvested in the second ten days of October. Grapes are collected, exclusively by hand and quickly taken to the cellars for destalking and a soft pressing. The grapes then undergo a controlled fermentation in stainless steel temperature controlled tanks at 30-32° degrees C. (82-86° F.).
VINIFICATION:
Maceration of the skins lasts 11 days, with regular pumping over during which the fermenting must is regularly recycled from the bottom to the top of the tank in order to extract the color gently. Once the fermentation is finished the natural sugars of the grape are totally converted into alcohol.
AGING:
Then wine is racked into concrete tanks that are lined with fiberglass inside and insulated by cork. Here it maintains a temperature of about 22° degrees C. (72° F.) which will prompt the beginning of Malolactic Fermentation. Within two months, the Malolactic Fermentation will be complete and the wine will be ready to be transferred to barrels.
The wine is aged for 2 years in wood; a part in Slavonian or French oak barrels 30 or 35 hectoliters (789-947 U.S. gallons) and the other part in small French oak barrique (225 liters) that are moderately toasted.
The fining carries on in bottle for 12 months, before going into the market.
The Barolo Sarmassa reaches its first signs of maturity after 8 years from the harvest. It continues to mature elegantly for a period of time and the between 8 and 30 years.
The wine is, therefore, colorful, tannic and long-lived.
SENSORY CHARACTERISTICS:
Deep garnet red. Intense aroma with clean scents of wild rose, vanilla, licorice and spices. Feather the resin of pine and tobacco. Taste is full and elegant, full bodied, with tannins in evidence, with recurring olfactory sensations. Enjoyable are the spicy and woody notes that blend perfectly.
FOOD MATCHES:
With its big structure, this wine is particularly adapted to main courses of red meats, braised dishes and game in general. An ideal accompaniment for cheeses.
SERVING TEMPERATURE:
18° degrees C. (64-68° F.)
ANALYTIC DATA:
Alcohol degrees: 14,50 Vol. %, Total acidity: 6,10 g/l, Total dry extract: 30,60 g/l, Remaining sugars: 2,50 g/l
On weinlagenItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoLanghe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)BaroloRegional History:
The wines of Piedmont are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piedmont was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piedmontese with little incentive to expand production. Sixteenth-century records show a mere 14% of the Bassa Langa under vine -- most of that low-lying and farmed polyculturally. In the nineteenth century the Marchesa Falletti, a frenchwoman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour -- later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy -- this was the birth of modern wine in the Piedmont. At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand and clay, known as terra bianca. In these soils -located mainly around the towns of Barolo and Barbaresco -- the ancient allobrogica, now Nebbiolo, achieves its renowned fineness and power.
map of Barolo DOCG
An interesting thread on Traditional vs. Modern Barolo producers:
https://www.wineberserkers.com/forum/viewtopic.php?f=1&t=106291 |
|
