Produttori del Barbaresco Rabaja Riserva 2017 MG

Produttori del Barbaresco Rabajà Riserva 2017 in magnum is a powerful, classically styled Barbaresco from one of the region’s most revered cooperative cellars. Sourced from the legendary Rabajà cru, this Riserva bottling captures the depth, tension and nuance that have made the vineyard a benchmark for Nebbiolo lovers. Presented in 1.5 L format, it’s built for the table today and for graceful evolution over decades.

Tasting Notes
In the glass, the 2017 Rabajà Riserva shows a deep, vibrant garnet core with brick-tinted highlights at the rim, characteristic of traditionally crafted Nebbiolo. The nose is finely etched and complex, opening with dark cherry, sour plum and wild strawberry, followed by layers of blood orange zest, rose petal, tobacco leaf and dried herbs. Hints of anise, cedar, iron and warm spice add further dimension as the wine slowly unfurls. On the palate, this is a structured yet textural Barbaresco, combining the warmth of the vintage with the inherent precision of the Rabajà site. Ripe red and black cherry, macerated raspberry and tangy red currant sit atop a core of savory licorice, leather and crushed stone. The tannins are firm, chalky and refined, providing a powerful backbone without feeling harsh, while fresh, persistent acidity keeps everything lifted and focused. The finish is long, dry and detailed, echoing notes of citrus peel, spice and minerality. In magnum, this 2017 has excellent aging potential: it is already compelling with a good decant, but will gain complexity and harmony over 15–25 years or more in a proper cellar.

Production
Rabajà is one of Barbaresco’s most celebrated crus, a southwest-facing amphitheatre of steep slopes just above the village, with calcareous marl and limestone-rich soils that give Nebbiolo both power and perfume. Produttori del Barbaresco harvests the fruit by hand, parcel by parcel, selecting only the best bunches from their grower-members’ holdings in Rabajà for this Riserva bottling. After gentle crushing and a traditional, long maceration on the skins, the wine is fermented in temperature-controlled tanks before being aged extensively in large neutral oak botti, allowing tannins to integrate and aromatics to develop without overt wood influence. The final aging in bottle—extended further for Riserva and in this case in magnum—ensures the wine is released with the structure and balance required for long-term cellaring.

Food & Serving
This Barbaresco shines alongside richly flavoured, protein-based dishes that can stand up to its structure and complexity. Think classic Piedmontese fare such as brasato al Barolo (slow-braised beef), veal shank, roast lamb with rosemary, grilled or roasted game birds, and truffle-accented dishes like tajarin with white truffle or mushroom risotto. Aged hard cheeses—such as Parmigiano Reggiano, mature Pecorino or well-aged Alpine cheeses—also make excellent partners. Serve at 16–18°C (60–64°F); if opened in its youth, decant for 2–3 hours to soften the tannins and allow the bouquet to fully express itself. Older bottles from this magnum format can be decanted more gently, primarily to remove sediment, about 30–60 minutes before serving.

Producer
Founded in 1958 by the visionary local priest Don Fiorino Marengo, Produttori del Barbaresco is widely regarded as one of the world’s greatest cooperative wineries and a cornerstone of the Barbaresco appellation. Bringing together dozens of small growers, the estate was instrumental in elevating Barbaresco’s reputation on the international stage through its unwavering focus on quality and traditional Nebbiolo expression. The winery produces a classic Barbaresco and, in top vintages, a set of single-vineyard Riservas from the region’s finest crus, of which Rabajà is among the most sought-after. Consistently lauded by critics and collectors alike for its authenticity, longevity and value, Produttori del Barbaresco remains a benchmark producer, embodying both the history and future of Barbaresco.

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