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Cocito Barbaresco Riserva Baluchin 2010
No longer available.
| Country: | Italy |
| Regions: | Piemonte Barbaresco |
| Winery: | Cocito |
| Grape Type: | Nebbiolo |
| Vintage: | 2010 |
| Bottle Size: | 750 ml |
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Winery Info: Cavalier Dario is the Piedmont family winery founded in 1968 by Dario Bersano and his wife Giuseppina, in San Marzano Oliveto in the province of Asti. Known by the emblem of the Lion Rampant, the estate passed to Dario's son Roberto, who joined in 1992 and runs it today; in 1998 the family expanded by acquiring Selectvini, uniting two historic houses — Casa Vinicola Cortese (Canelli, 1875) and Casa Vinicola Pistone Luigi (Asti, 1860). Nebbiolo-based Barolo and Barbaresco sit at the top of their range. Barbaresco DOCG is made entirely from Nebbiolo in the Langhe, and the Riserva is aged longer than a standard Barbaresco before release.
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Review:
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Filippino Elio Barbaresco San Cristoforo Riserva 10 Anni is made from 100% Nebbiolo.
This Riserva 100% Nebbiolo is produced on the hillsides of the San Cristoforo vineyard in Neive. A beautiful wine, full of fruity aromas, violet and raspberries, along with spicy hints of cinnamon, tobacco and vanilla. Full-bodied and elegant with intense flavors.
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Review:
Spiced red and black fruits, licorice, Asian spice, and graphite all define the aromatics of the 2015 Barbaresco San Cristoforo Riserva, a medium-bodied, beautifully balanced, supple, elegant Barbaresco that has fine tannins and a great finish.
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The best grapes are delicately pressed and the stalks are removed. The must ferments in stainless steel vats at a controlled temperature of 26°C with a maceration of 20 to 25 days. After racking, the new wine is put into 25 e 30 H Slavonian oak casks for long months. Next, it is bottled and left to age for at least an additional 24 months.
Filippino Elio Barbaresco San Cristoforo Riserva is made from 100% Nebbiolo.
From the hillsides of San Cristoforo hill in Neive, enjoying a south-southwest exposure. The fruity bouquet offers subtle notes of violet and raspberries, combining with spicy hints of cinnamon, cocoa and leather. Full, enchanting and elegant taste, intense with a good body.
The best grapes are delicately pressed and the stalks are removed. Extended maceration followed by aging in Slavonian oak barrels for an extended period before release as Riserva.
Filippino Elio Barbaresco San Cristoforo Riserva is made from 100% Nebbiolo.
Grown on the San Cristoforo hill in Neive with a south-southwest exposure, this Barbaresco Riserva shows a fragrant bouquet of violet and raspberry lifted by spicy notes of cinnamon, cocoa and leather. The palate is full, elegant and long, with fine-grained tannins and real depth. After a gentle pressing and destemming, the wine undergoes an extended maceration and long aging in Slavonian oak casks before its release as a Riserva.
Winery Info: The Filippino family has grown Nebbiolo in the Langhe hills around Neive for generations, farming small parcels on the historic San Cristoforo cru and crafting traditionally styled Barbaresco and Barolo.
Product Description
Cocito Barbaresco Riserva Baluchin is made from 100 percent Nebbiolo.
- Grown in calcareous clay/sandy soils
- 360 to 400 meters above sea level located within the Bric Micca cru
- “Baluchin” translates to “star” in Piedmontese, as one can see the stars from this vineyard that sits at the highest position within the cru
- Fermentation for 7-8 days under temperature control
- Malolactic occurs in oak
- Aged in medium-toasted, small French oak barrels (10% new) for 20-22 months
- 400 cases produced annually
Review:
I tasted this wine at the La Spinetta winery because vintner Ezio Cocito is a close friend of Giorgio Rivetti. The 2010 Barbaresco Riserva Baluchin is an extremely precise and focused expression of Nebbiolo. The aromas are razor sharp. Cocito farms some of the highest-altitude vineyards in the Barbaresco appellation at 400 meters above sea level. I can only imagine that achieving ripeness must be a challenge in the coolest vintages. The vines are 24 years old, and therefore stable and consistent in terms of their output. The vineyard measures a mere 1.2 hectares and only 4,000 bottles were made. Limestone soils push elegant aromas of blue violets, flint and campfire ash.
- Wine Advocate 93 Point
Winery: Cocito
Ezio Cocito has two passions: horses and wine. It was through horses that he met a young Giorgio Rivetti, who eventually convinced him to replant his family’s moscato vineyard in Neive to Nebbiolo. In a handshake deal, Giorgio agreed to make the wine for Ezio, if Ezio would stable Giorgio’s horses. They’ve been crafting the Barbaresco ‘Baluchin’ together since 2000, and we hope this bromance never ends!
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Prager Smaragd Klaus Riesling is made from 100 percent Riesling.
Franz Prager, co-founder of the Vinea Wachau, had already earned a reputation for his wines when Toni Bodenstein married into the family. Bodenstein’s passion for biodiversity and old terraces, coupled with brilliant winemaking, places Prager in the highest echelon of Austrian producers.
Smaragd is a designation of ripeness for dry wines used exclusively by members of the Vinea Wachau. The wines must have minimum alcohol of 12.5%. The grapes are hand-harvested, typically in October and November, and are sent directly to press where they spontaneously ferment in stainless-steel tanks.
Klaus sits adjacent to Achleiten and is one of the Wachau’s most famous vineyards for Riesling. The vineyard is incredibly steep with a gradient of 77% at its steepest point. The southeast-facing terraced vineyard of dark migmatite-amphibolite and paragneiss produces a tightly wound and powerful wine. The parcel belonging to Toni Bodenstein was planted in 1952.
Tasting Notes:
Austrian Riesling is often defined by elevated levels of dry extract thanks to a lengthy ripening period and freshness due to dramatic temperature swings between day and night. “Klaus is not a charming Riesling,” says Toni Bodenstein with a wink. Klaus is Prager’s most assertive and robust Riesling.
Food Pairing
Riesling’s high acidity makes it one of the most versatile wines at the table. Riesling can be used to cut the fattiness of foods such as pork or sausages and can tame some saltiness. Conversely, it can highlight foods such as fish or vegetables in the same way a squeeze of lemon or a vinaigrette might.
Review:
What a stunning example of cool climate riesling. It’s full-bodied and deep, but so cool and delicate, packing in sleek layers of honeysuckle, apricots, lemons and grapefruit married to thyme and crushed rock. So long and seamless, with tension and focus that just keeps going. Sustainable. Try from 2025.
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Review:
Aromas of black cherries, bark, black truffle, ink and lead pencil follow through to a full body with perfectly integrated tannins that are caressing yet impressive and add intensity and focus to the wine. The silky tannins caress every inch of your palate. Savory finish. Drink or hold.
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