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1967 Produttori del Barbaresco Barbaresco Riserva Rabajà Nebbiolo

6/14/2018 - vindictive wrote:

This had the Riserva Speciale designation on a white label (lots of different Produttori labels out there). Classic old barbaresco. This was decanted late in the afternoon and put back into the clean bottle and poured about 2 hours later. It really needed more time (my fault) as all the great examples of old nebbiolo really need 5-6 hours breathing in a decanter to really shine. Tar, roses and violets slowly unfolding. Excellent with a duck ravioli

vindictive commented:

11/14/18, 7:06 AM - yes - I decant the wine into a glass carafe avoiding the bottle sediment. The wine then stays in the decanter on the counter. Cellar temperature is ideal, but not necessary as long as your house isn't too hot. Old, traditional style barolo and barbaresco often need 4-8 hours in the decanter to be at their best. If you are taking the wine somewhere, you can clean out the bottle and put the wine back in. It still evolves in the bottle, but probably slower.

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