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    Marziano Abbona

    Nebbiolo d’Alba Bricco Barone

    Italy, Piedmont, Nebbiolo d'Alba DOC


    Winery Overview

    Marziano Abbona has distinguished itself as one of the region’s finest producers. The Abbona family has been cultivating vineyards since the 1920’s and Marziano Abbona began bottling wine under the family name in the 1970’s. Abbona owns a total of 40 hectares in Dogliani, Barolo, and Barbaresco, in Piemonte. Each vineyard is planted with the varietal that benefits most from that particular site. In the mid-20th century Celso Abbona planted the legendary vineyard Bricco Doriolo, located in Santa Lucia di Dogliani. Today, this vineyard not only embodies the historical memory of the company, but it represents one of the most prestigious crus of Dogliani. The winery’s flagship wine comes from this vineyard, named the Papà Celso in honor of this great man.


    The vineyards of Abbona extend for a total surface area of 52 hectares (128 acres) over the best-positioned territories in Dogliani, Monforte d’Alba and Novello. All owned by the winery, the vineyards include some of the most renowned crus in the Langhe and are cultivated in the highest respect for the surrounding environment and for those who work in the vineyards.
    The vineyards are cultivated and harvested by hand following methods passed down for generations. Many of the family vineyards are cultivated with old-growth vines up to 60 years of age. These express the highest quality of the territory where they were planted. Following the French tradition of classifying land parcels, the winery’s vineyards are divided by land quality according to factors of microclimate, position, and geology. Abbona uses only grapes from the best vineyards, located in the higher hills, to make their cru wines; the other grapes are used to make their more basic wines.


    Bricco Barone is a lovely zone on the hills of Monforte d’Alba in Rinaldi. The Nebbiolo d’Alba produced from this soil is robust with great longevity. Loamy-clay composition with an elevated sandy content.


    Fruit is cultivated from estate vines that are 40 years old. The vineyard sits at 400m above sea level with a southwest-facing exposure. At harvest, grapes are picked by hand and yield 7.5 tons/hectare, well below the regional limit of 9 tons/hectare.


    Spontaneous alcoholic fermentation using indigenous yeasts. The juice left in contact with the skins in stainless steel tanks at a controlled temperature, max 30-31° C (86-88° F), for 28 days. Dry racking follows, with transfer to oak barrels of 35 hectoliters. In barrels for 9 months, followed by assemblage in stainless steel, filtration, and bottling. Then, the wine rests in bottle at a constant temperature of 14° C (57° F) for three months before release. 90 mg/l of sulfur at bottling.


    The wine ages for 9 months in large tonneaux barrels, followed by an additional three months in bottle before release.

    Tasting Notes

    With a ruby red color and maroon reflections that develop with age, this wine has delicate aromas of violet, raspberry, cinnamon, tobacco, and black pepper. It has great body, harmonious and spicy. Will age well in the bottle for another ten years to come.

    Scores & Ratings
    James Suckling
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