The Negro family has owned vineyards in Roero since 1670. On the hills of Piedmont, they dedicate their lives to crafting quality wines. Roero—the area where the Negro company is located—is rich in factors essential for producing quality wines. The climate is temperate-cold, with a good temperature range and relatively low humidity compared to nearby regions. The land, formed by the remains of an ancient sea, consists of sand (between 20 and 40 percent), a good percentage of limestone, and a small amount of clay, giving the soil a light and permeable texture. The wines produced here have a pronounced aroma and a complex structure—not heavy, but with a precise and unmistakable character. The wineries themselves are located near the Riveri farms in the hamlet of Sant'Anna and are carefully equipped with modern technology that complements older, time-tested traditions. The result of this marriage of tradition and technology is a very pleasant wine.
The harvest, which takes place in October, is entirely hand-crafted. Fermentation is traditional, meaning the Negro Barbaresco is aged for a full 26 months in oak barrels and then bottle-aged for another 24 months in the Negro cellars. The result is also stunning, full-bodied and rich with aromas of red and black fruit, spices, oak, vanilla, and a hint of plum. The palate is truly exceptional for a Barbaresco: full-bodied and very powerful with refined flavors of the Nebbiolo grape. We noted floral notes, blackberries and raspberries, delicate spices, vanilla, and oak. A truly exceptional wine.
