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2016 Produttori del Barbaresco Barbaresco Nebbiolo

2/21/2024 - Pdxwinegeek wrote:

93 points

I can't say much that others below haven't said, but if like me, you like your wines just slightly on the young side so the acids are still present to complement fatty foods, the 2016 Produttori is ready for its close-up.

I've been drinking my bottles over the last year and only have a couple left. Of course I wish I bought more!

This is just perfectly balanced, with acids, integrated tannins and such a depth and intensity of flavor for a lighter-bodied wine, it exemplifies what makes barbaresco barbaresco.

Great with food. Roast chicken, roast pork, fatty pastas like carbonara or cacio e pepe, this complements them all superbly.

My single vineyard Produttoris await in the cellar. Maybe 2026?

Pdxwinegeek commented:

2/22/24, 3:06 PM - Thanks for the insight. I am certainly no expert, and have little idea how the chemical acidity of a wine could change over time.

I do get the impression that the older a bottle is that I open, that its "liveliness" can fade. Certainly not all wines or every bottle, but some bottles seemed to have gone "dead" after a while and are not as good a companion for food.

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