Castello di Verduno - Barbaresco Rabajà produced in the vineyard of the same name, considered the best in Barbaresco due to its compact clay soils.
Castello di Verduno - Barbaresco Rabajà produced in the vineyard of the same name, considered the best in Barbaresco due to its compact clay soils.
Castello di Verduno - Barbaresco Rabajà produced in the vineyard of the same name, considered the best in Barbaresco due to its compact clay soils.
Castello di Verduno - Barbaresco Rabajà produced in the vineyard of the same name, considered the best in Barbaresco due to its compact clay soils.

Castello di Verduno – Barbaresco Rabajà – 2022

Rabajà along with Asili represents the most complex and interesting vineyard in the Barbaresco area. Famous for having more compact soils rich in clay as well as the perfect south/west exposure, giving the nebbiolos darker notes and deeper tannins with significantly higher aging capacity than normal Barbaresco wines. After macerating in wooden vats for about 40 days, the wine was aged in large oak barrels for 2 years, then spent a few months in steel tanks and then bottle. Barbaresco that plays on the aromas of violet and herbaceous notes with well-defined tannins and marked freshness.

  • Producer: Castello di Verduno
  • Name: Barbaresco Rabajà
  • Grape Variety: 100% Nebbiolo
  • Vintage: 2022
  • Alcohol Content: 13,5%
  • Bottle Size: 750 ml
  • Production: 3500 bottles

Productive Notes: fermentation in oak barrels, aging in large oak casks for 24 months, plus a few months in steel and bottle.

Wine naturally contains solphites

66,00€

3 in stock

Description

The history of Verduno Castle has very ancient origins, but real wine production began in 1900, when the Burlotto family bought the property. Thanks to the marriage between Gabriella Burlotto, owner of the Castle, and Franco Bianco important producer of Barbaresco, today the winery can boast the two most prized jewels of Langa: Barolo and Barbaresco.
Work in the vineyards has always been carried out with the utmost respect for nature and trying to bring out the best of the different characteristics of the grapes according to where they come from.
In the winery tradition is the master, fermentations for the most important wines still take place in wooden vats and aging is long in large oak barrels.

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