Aging potential

[Paul]

Dear Andrea,

Maybe you remember that we shared a bottle of Barbaresco Rabaja 1974 last september (from the Produtori).

Can you tell me something about the aging potential of your barbaresco's?

Nice to "see" you back here!!

ciao
Paul
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Vino ti fa bene, l'acqua ti fa arruginire

[Guest]

Ciao Paul,

of course I remember of you and your friends, for me too is very nice to talk with you again.
Talking about aging potential is always somewhat personal and strictly related to the vintage.
I know people for example who don't appreciate that much an old Barolo, or others who doesn't open a bottle of Barbaresco before 10 years from release!

That said, talking specifically about my wines, before to answer your question, I have to point that all of my wines are completely natural, meaning that we don't use any chemical products in the cellar, no yeasts, no bacteria, no filter and fining, only a small sulphur prior to bottling.
Every process, as alcoholic fermentation or malolactical, developes following the natural cycle of the wine.
This is very important when I have to explain the reason why I work this way.
Simply put, in this way all the wines will never have my "mark" of vinification, but they will be pure expression of the soils and the zones where they come from, and the age potential will come consequently to this.
I mean, of all the 4 Barbaresco I produce, the Fausoni, from soil in Neive and the Pajore, from treiso, will be always more delicate and elegant, from the begin.At the opposite, Cotta and Curra', from soils between Neive and Barbaresco, so with more clay, they will be always more robust, hard bodied, with firmer tannins.
Add to this the influence of the vintage, with vintages like 96-99-01-04-06 with good structures and body, very good for a long aging, say 20-25 years, and others vintages like 97-00-03 a bit more elegant, balanced and fruity from the begin; they will age very well, but they will be also approachable in the first years too.

Hope I've answered clearly to your question,

Ciao, Andrea