Giuseppe Cortese's Barbaresco Riserva Rabajà comes from a small selection of the best Nebbiolo grapes harvested in a small part of an old vineyard within the prestigious Rabajà crù, located in the natural amphitheater that opens directly under the property cellar. The exposure is South-West with an average altitude of 260-315 meters above sea level, the soils are calcareous, with excellent insolation. 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 40 months in Slavonian oak barrels (17-25Hl), then rests 36 months in the bottle before being put on the market.
Compact garnet color, shows the first signs of evolution on the nail. Classic and evocative nose, it reminds us of the Langa and Crù Rabajà, fanning floral, cinchona, earth and spice aromas. Mouth still young marked by a tasty tannin that grips the tongue and a sensation of depth and complexity worthy of a champion. It is a sapid, ferrous wine, to be listened to and expected.
Wine with a great capacity for evolution.
Taste it at a temperature of 16-18 ° C with game dishes
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 from a distance, the Rabaja '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)