Giuseppe Cortese's Barbaresco Rabajà is born from the selection of the best Nebbiolo grapes produced within the prestigious Rabajà cru, located in the natural amphitheater that opens directly under the owned cellar.
The total area of the Cortese vineyard is 4 hectares, has a South-West exposure with an average altitude of 260-315 meters above sea level; the soils are calcareous, with excellent insolation and the vines are very old.
The harvest is manual and usually takes place in the first or second decade of October (with small variations depending on the weather). Fermentation takes place in steel tanks at controlled temperatures without exceeding the values of 30-32 ° for a duration of 18-20 days; subsequently the malolactic fermentation takes place which normally ends in a month. The refinement is carried out for about 20-22 months in Slavonian oak barrels (17-25Hl), then rests 10 months in the bottle before being put on the market.
Garnet red color. It has a beautiful bouquet composed of ripe hints of strawberry and raspberry, which are embellished by tertiaries of licorice, leather and tobacco. In tasting it is full-bodied, soft and warm, ethereal and with tannins that guarantee pleasant evolutions.
Wine capable of evolving well for many years.
Taste it at a temperature of 16 ° -18 ° C with wild boar in dolceforte.
TO KNOW MORE
Extended today to the border with the Trifolera, the mention Rabajà occupies the highest part of the hill that reaches the Trifolera from the Asili. Contrary to what it may seem when observing it from afar, the Rabajà slope is anything but homogeneous and can be broadly divided into at least two sectors. The first, on the border with the Asili, coincides with the suggestive amphitheater that overlooks the Martinenga and has a large part of it facing south-west. The second, on the other hand, has a more linear trend and enjoys a southern exposure, even if inside there are some evident oscillations due to pronounced undulations of the hill. The style of the wines, in both cases, is however more substantial and decisive than the Asili and the Martinenga (even if in the second sector a more rigid and mineral character sometimes tends to emerge)