2016 Produttori del Barbaresco Barbaresco
Community Tasting Note
Pdxwinegeek wrote:
93 Points
Wednesday, February 21, 2024 - 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?
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19 people found this helpful, do you? Yes - No / Report Issue (11,438 views)
19 people found this helpful, do you? Yes - No / Report Issue (11,438 views)
Comment posted by Phillemon!:
2/22/2024 8:52:00 AM - To my knowledge acids don't diminish as part of ageing in bottle. Flavors evolve, tannins soften (and THAT might give you a bit of an impression that also the acidity has dropped), but in absolute terms and in normal circumstances the acidity stays virtually constant once in bottle.
Comment posted by mphatic:
2/22/2024 1:46:00 PM - Tartaric will drop out into the sediment, but the impact on palate/perception is thought to be pretty minor. Certainly aromatic and tannin changes will be noticed first.
Comment posted by Pdxwinegeek:
2/22/2024 3:06:00 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.
Comment posted by Phillemon!:
2/23/2024 4:51:00 AM - Happy to be of help (if any), and to your point: as said, instead of the perception of diminishing acidity, and in addition to the tannins softening over time, I think it's mostly the gradual transition (in wines built to age) of fresh to more dried fruit flavors and/or the emergence of other tertiary flavors (such as forest floor, mushrooms, leather, etc) which may give you that impression of liveliness getting lost. This may work wonders with some food (e.g. dried aged beef, or mushroom/truffle-based dishes, etc), or simply if you appreciate those complex aromatic developments on their own. The ageing in bottle (and/or some air time / decanting after opening) may also help the wine to become more elegant, composed and 'open' (though many wines built to age may first temporarily go through several years of 'shutdown' during which there will be little to observe or enjoy, except if you're a fan of austere wines). But it's true that most often the (re)emergence of an aromatically more complex or texturally more composed picture is offset by a loss of (some of) the exuberance and fruity freshness of young wines. If the wine was well made, properly balanced and had enough tannin (from the grapes and/or from maturing in wood vessels) and/or enough acidity, it doesn't necessarily mean it will 'die' as it matures (up until a certain point in time of course). Unfortunately it's hard to predict (if and) when that will happen after all, and so the proof is always in the pudding...
Comment posted by Phillemon!:
2/24/2024 12:38:00 AM - Sorry it looks like I got carried away a little bit 😅
Comment posted by Vinomazing:
2/24/2024 12:01:00 PM - Thats some Good info to share with us all. Cheers