Massimo Rivetti, Barbaresco Froi 2004

Massimo Rivetti Barbaresco Froi 2004 is a mature, classically styled Nebbiolo from one of Neive’s key hillsides in Piemonte. Sourced from organically farmed old vines around the historic Froi farmhouse, this is Barbaresco with both pedigree and bottle age, offering the complexity that only time can bring. The 2004 vintage is widely regarded as excellent in Barbaresco, combining structure with elegance and making wines that age beautifully.

Tasting Notes
In the glass, the wine shows a deep garnet core with orange-brick hues at the rim, a clear sign of well-evolved Nebbiolo. The nose is complex and layered: dried red cherry, rose petals and violets intertwine with notes of tobacco leaf, leather, forest floor and a hint of truffle, alongside the classic Barbaresco tones of tar and sweet spice. On the palate, the 2004 Froi is refined and fully entering its mature plateau. Flavours of dried cherry, cranberry and blood orange are wrapped in savoury notes of cedar, worn leather, licorice and earthy mushroom. The tannins, once firm, are now fine-grained and well-integrated, supported by fresh, lively acidity that keeps the wine energetic despite its age. The finish is long, dry and aromatic, with lingering notes of herbs and spice. Properly stored bottles should be drinking beautifully now, with potential to hold and develop further nuance over the next several years.

Production
The Barbaresco Froi comes from organically cultivated vineyards in Neive, on the Serraboella hill, an area prized for its calcareous marl soils and well-exposed slopes that suit Nebbiolo perfectly. The vines range from about 35 to 75 years of age, and yields are deliberately kept low to concentrate flavour and faithfully express the terroir. Grapes are hand-harvested at optimal ripeness and rigorously sorted to ensure only the best fruit makes it into the wine. Fermentation relies on pied de cuve, using the native yeasts naturally present on the grape skins, followed by a traditional maceration to extract colour, tannin and aroma. Aging is carried out in oak (often large casks, sometimes complemented by smaller barrels) and then in bottle to allow the structure to soften and the bouquet to evolve. The red wines are generally bottled without filtration, preserving texture, depth and authenticity, even if a light sediment may appear with age.

Food & Serving
This mature Barbaresco is a natural match for rich, savoury dishes: think braised veal or beef, lamb shanks, game birds, mushroom risotto, or classic Piemontese cuisine such as brasato and tajarin with truffles. It also pairs beautifully with aged hard cheeses like Parmigiano Reggiano, pecorino or mature alpine cheeses. Serve at 16–18°C, ideally slightly on the cooler side to let it open gradually in the glass. Decanting for 1–2 hours is recommended for a 2004 vintage to help the wine unfurl its bouquet and to separate it from any natural sediment that may have formed in the bottle.

Producer
The Massimo Rivetti estate farms around 25 hectares in Piemonte, with vineyards grouped around three traditional farmhouses: Froi, Garassino and Palazzina. Based in the village of Neive on the Serraboella hill—one of the historic and most respected zones for Barbaresco—the family focuses on classic local varieties, especially Nebbiolo and Barbera, producing roughly 100,000 bottles a year. The estate is organically certified, avoids pesticides, and works with old vines and restricted yields to highlight the character of each site. Natural fermentations, the use of pied de cuve and generally unfiltered bottling have made Massimo Rivetti a respected name among drinkers seeking Barbaresco with authenticity, regional typicity and a clear sense of place.

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