The Brezza private estate lies next to the small town of Barolo. The estate extends over twenty-two hectares, of which sixteen and a half are vineyards, some dating back to 1885. The wines are all certified as DOCG or DOC. The private estate takes its name from Giacomo Brezza, who with his father Antonio bottled the first wine of the estate in 1910.
The fourth generation of the Brezza family now manages the estate; sixteen and a half hectares of vineyard are located within the estate - twelve and a half in Barolo, one in the commune of Monforte, one in the commune of Novello, and two in Alba.
Barolo DOCG Castellero-Brezza
Location: town of Barolo
Soil structure: sandy loam
Composition of soil: sand 40%, silt 33%, clay 27%
Trellising: Vertical canopy
Vineyard expansion: 0.6920 ha
Pruning system: traditional Guyot
The geological features that characterize this vineyard are called DIANO SANDSTONE, in the era of Elveziano originated by currents of murky underwater. This soil is sandier than Cannubi and gives a well-structured wine that when young will seem unbalanced. It is recommended for consumption at least 6 years after the harvest.
The vinification style, as for all our wines, is that we use a light hand that is more to accompany the grapes until the bottle. We believe that a wine especially from a single variety, is unique and unrepeatable we think of our winemaking like how a child is accompanied in its growth without force, to encourage their unique personality to come fourth. The above grapes are vinified separately only in vintages that are of good quality. In contrast, over the years less fortunate, we will plan to blend our Nebbiolo grapes from other subareas (Cannubi, Sarmassa) to produce a Barolo without the vineyard.
If you have a good storage cellar, in exceptional vintages, it would be better not to drink before the sixth year after the harvest the Barolo coming from a MEGA (Additional Mention of the Geographic) because if consumed younger you will miss out on the developed fragrances that emphasize the origin of the vineyard and also you will miss out on the qualities of the great aged reds.
The service temperature can vary from 16-18 °C / 60-64 °F if the Barolo is young; it is recommended pouring it into a large glass directly from the bottle; if the wine has more the 15 years of age it would be better to open the bottle pour a small glass to taste and let rest in the bottle for 2 or 3 hours before serving.
Very pale ruby. Herbal and a little closed with notes of chinotto. Same shyness on the palate, clearly in need of time to open up, but with a striking balance and fine, persistent sandy tannins." Jancis Robinson