Experience the full potential of Barolo with Brezza Giacomo e Figli's elegant and racy Classico. This complex and aromatic wine boasts notes of black cherry, plum, red berries, violet, rose, and hints of liquorice. Enjoy the perfect combination of freshness and ripeness with fine tannins. Best enjoyed at a younger age for maximum expression and elegance.

About the Producer

The Brezza family own 12.5 hectares of vines split between the commune of Barolo (in Cannubi, Castellero and Sarmassa), the two-hectare Santa Rosalia estate just outside the Barolo DOCG zone between Diano d’Alba and the town of Alba itself, and two further plots in Monforte d’Alba and Novello. Throughout the vineyards, the family practices an environmentally friendly approach to viticulture and the estate has been certified organic since the 2015 vintage. In the cellar, winemaker Enzo Brezza follows a traditional approach with minimal intervention. In order to maintain freshness and purity, many of the wines are bottled with glass Vinolok closures.

Visit the Brezza Website

Vineyard and Winery

The organic grapes come from several vineyards, located in the southwestern area of
the Barolo region, around Barolo, Monforte d’Alba and Novello. Planted in 1991, they
have been organically farmed since 2010. Situated at 300 metres’ elevation, the vines
are planted at a density of 3,700 vines per hectare and have south-easterly and southwesterly orientations. The Nebbiolo vines are Lampia clones and are grown on
rootstocks K5BB and 420A. Guyot pruned and espalier trained, they are grown in claysilt, sand and silty soils, resulting in complexity in the resulting wine. The vines are
carefully cultivated by hand, with green harvesting and thinning taking place to control
yields and increase the concentration of flavour in the grapes. Green manure is
employed to enhance the vitality of the soil and the cuttings from the grass cover crops
are left on the soil, to help increase the nutrient value. In accordance with organic
viticulture, copper and sulphur are used when necessary; herbicides and pesticides
are not employed. Harvest takes place by hand.

This wine was made organically with minimal sulphur. The must was fermented at
controlled temperatures, followed by maceration lasting a total of 30 days, extracting
flavour, colour and tannins. It then underwent malolactic conversion, softening the
palate. The wine was then transferred to large Slavonian oak casks of 15 to 30
hectolitres, where it matured for 24 months and then gently prepared for bottling. It
received one year's bottle ageing in the cellar, prior to release.