The grapes for our Barbaresco come from Neive and Treiso.
Destemming and crushing with soft pressing. 10/12-day maceration with manual punching down and must pumping. Natural fermentation at controlled temperature. 24-month min. ageing in large oak barrels and 6-month min. ageing in bottles.
Leoparòdi Barbaresco has a garnet-red colour.
With the nose you can feel it intense and lingering with scents of red forest fruits and spicy notes.
To the taste is rich and well-balanced, with a persistent ending.
Harvest 2013: 90/100 grading awarded by Andreas Larsson, “Best Sommelier of the world” on www.blindtasted.com. Harvest 2010: 92/100 grading awarded by Andreas Larsson, “Best Sommelier of the world” on www.blindtasted.com.