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For anyone who is a fan of traditionally made Barolo, Brezza should be on the short list of classic producers. First started in 1885 and still family owned and operated, they’re a bastion of the old-school, graceful style that make no compromises with their adherence to the methods and philosophies of an older era. Today, Brezza is run by 4th generation owner and winemaker Enzo Brezza. Enzo’s first vintage was in 1989, and the quality of the estate has soared under his steady hand. This should come as little surprise given his training under his father Oreste and the influence of his uncle and godfather Bartolo Mascarello. While Enzo has remained unwavering in his commitment to a traditional style of winemaking, he has by no means been complacent with pushing the estate in terms of viticulture. Barolo has not always been at the forefront of organic viticulture, yet Enzo converted all their vineyards into being fully certified organic as of 2015 (conversion began in 2010). Composting, cover crops, and using small tractors are just some of the steps they’ve used to improve their vineyards’ health. In the cellar they’ve adopted spontaneous fermentations in the cellar for majority of their wines. They age their Barolo strictly in large cask, give the wines ample time during elevage, and bottle without filtering or clarification.
The grapes for Brezza’s Classico are sourced from three communes: Barolo, Monforte d’Alba, and Novello, showcasing a cross section of the south-west portion of Barolo. In 2014 Enzo Brezza included all the grapes of their single cru Castellero in the Classico, further increasing the already high quality of grapes that comprise the Classico. Average vine age is 25 years old. Like their Cru Barolos, the grapes are hand harvest and transported in small bins. Maceration is shorter, about three weeks instead of a month, but it is still aged for two years in Slavonian oak casts from 1500 to 3000 liters. Bottled unfined and unfiltered. Wine then spends another year in bottle before release. Annual est. production: 800-1200 cs.
TASTING NOTES: Nuanced on the nose, quite floral with a touch of citron peel and a hint of wild fennel framing bright red fruit. Light on the palate, fresh with mineral laced red fruit. Tannins are a just a hint dry, tight with rose petals and blood orange. Spicy notes on the modest finish.
CERTIFIED ORGANIC. VEGAN.
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