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  • 2016 Produttori del Barbaresco Barbaresco Muncagota Riserva

2016 Produttori del Barbaresco Barbaresco Muncagota Riserva

96 RP

Featured Review
The 2016 Barbaresco Riserva Muncagota stands out in this group of nine for the slightly more mineral-driven definition on the bouquet and the bigger textural impact and structure of the mouthfeel. There is plenty of wild fruit and cherry, but the wine's aromas also veer toward crushed stone, iron ore, spice and candied orange peel. You feel the impact on the palate, thanks to integrated tannins, freshness and an elegant dose of fruit or phenolic weight. Fruit for this wine is sourced from vineyards owned by the Bellora, Lignana and Viglino families. Production for Muncagota in this vintage is 11,157 bottles. Robert Parker Wine Advocate

Robert Parker | 96 RP

Critic Reviews

The 2016 Barbaresco Riserva Muncagota stands out in this group of nine for the slightly more mineral-driven definition on the bouquet and the bigger textural impact and structure of the mouthfeel. There is plenty of wild fruit and cherry, but the wine's aromas also veer toward crushed stone, iron ore, spice and candied orange peel. You feel the impact on the palate, thanks to integrated tannins, freshness and an elegant dose of fruit or phenolic weight. Fruit for this wine is sourced from vineyards owned by the Bellora, Lignana and Viglino families. Production for Muncagota in this vintage is 11,157 bottles.

Robert Parker Wine Advocate | 96 RP
Muncagota’s southeast-facing slopes yielded an exciting wine in the balanced 2016 vintage. Its red-cherry and raspberry flavors are tangy and precise, drawn out by vibrant acidity as the wine takes on notes of licorice and soft herbs. The freshness and clarity of fruit make the wine so enticing now, yet it’s destined to give even more with time in the cellar. As one of our tasters noted, this is everything you want from a Riserva in a good vintage.

Wine & Spirits | 96 W&S
Balsamic notes of juniper, eucalyptus and pine align with floral, cherry and black currant flavors in this supple, well-structured red. Balanced and long, with a lingering aftertaste of rose, cherry and mineral. Best from 2024 through 2043. 1,388 cases made, 350 cases imported.

Wine Spectator | 95 WS
The 2016 Barbaresco Riserva Muncagota continues this tasting of frankly awe-inspiring wines. Rich, deep and super-expressive, the 2016 hits all the right notes. Black cherry, plum, spice, leather, licorice emerge, but only with great reluctance. The Muncagota is another wine in this range that clearly needs time.

Antonio Galloni | 94+ AG
(Barbaresco “Muncagota” Riserva- Produttori del Barbaresco) The 2016 Muncagota is an absolute classic in the making! The bouquet is bright, spicy and very pure and precise, offering up scents of cherries, gorgeous spice tones, a hint of orange peel, gamebird, heather, red curry, loads of fresh oregano, bonfire and a stunningly complex base of soil tones. On the palate the wine is pure, full-bodied, ripe and focused, with a great core of fruit, stunning mineral undertow and grip, ripe, buried tannins and outstanding length on the complex and seamlessly balanced finish. This is a young wine that will need plenty of time in the cellar to unfurl, but once it is ready to drink, it will be a supremely elegant example of Barbaresco! For lovers of Bonnes-Mares, this could well be the finest cru in Barbaresco for matching some of those beautiful signature aromatic and flavors, albeit with the very different structural elements of nebbiolo. (Drink between 2033-2085).

John Gilman | 94 JG

Wine Details for 2016 Produttori del Barbaresco Barbaresco Muncagota Riserva

Type of Wine Barbaresco : A good Barbaresco traditionally conjures a perfume of powerful floral aroma, and massages your tastebuds with gentle violets and roses creating a juicy burst of cherry and truffle. If you decide to let the wine age, it can develop smokey, earthy notes that round out the experience beautifully. No one is left indifferent after tasting one of these masterpieces, we can assure you of that.
Varietal Nebbiolo : Nebbiolo is the superstar grape variety and driving force behind the top-quality red wines of northwestern Italy. The Italian winegrowing appellation of Piedmont is covered by a sea of Nebbiolo grape vines. It is the undisputed king of grapes in the twin hillside villages of Barolo and Barbaresco, where some of the world’s most coveted wines hail from.

Quality over quantity is the motto for this subtly powerful grape. A mere 5,500 hectares of Nebbiolo are cultivated around the world, of which, more than 4,000 are found in Langhe and Roero. The varietal has been growing here since the 1st century and has been called Nebbiolo since the 1200’s. Like most ancient grape varietals, there are many speculations as to its true origin, but what is certain is that in the hills of Langhe and Roero, Nebbiolo has found its ideal environment.

Unlike Cabernet Sauvignon which is a versatile grape, Nebbiolo has not thrived when planted in wine regions outside of northern Italy. Nebbiolo is more like the finicky Pinot Noir: difficult to grow and highly reflective of terroir. The varietal thrives on calcareous marl, a lime-rich mudstone that is found on the right back of the Tanaro River (home to Barolo and Barbaresco) where it grows best in its warm climate and ample sunlight. The growing conditions in the hilly areas of Barolo and Barbaresco are optimal and produce some of the most sought after wines not only in Italy, but in the world.

The Nebbiolo vine buds earlier than most grapes grown in Piedmont but harvested last. The berries do not appear until long after flowering, making it very susceptible to poor weather conditions. The name Nebbiolo is thought to have come from the Italian word for fog, nebbia, which is common during the fall when the local hillsides are covered in a ghostly haze.

The iron fist in a velvet glove, which is a witty slogan for the wine of Barolo, can aptly be used to define the Nebbiolo grape itself. The thin-skinned, light colored grape packs a punch, producing wines that are light ruby when young and fades to a pale garnet when older. This characteristic should not be mistaken as watery; wine produced from Nebbiolo is super concentrated and flavorful with high acidity and tannins. When properly vinified, the best vintages will last for decades.

Despite the challenges of this fussy grape, some growers in the “New World” are trying their hand at harvesting Nebbiolo. In South Australia young producers are making wines that are fruiter and less tannic than their Italian counterparts. This novel take on the Italian grape has prompted California, Chile and South Africa to begin small plantings of Nebbiolo.

The iron fist in a velvet glove, the undisputed king of Piedmont and the deceptively powerful Nebbiolo grape may be limited in quantity, much-coveted, nearly exclusive to Italy, demands aging and can sometimes command high prices; the wait, the price and the difficulty in finding it is rewarded with one of the greatest wines made from the mighty Nebbiolo grape varietal.
Country Italy : Italy is renowned as one of the world’s greatest gastronomic havens; from certified Prosciutto di Parma to the sea-side seafood eateries on the island of Sicily. However, this epicurean experience could not possibly be as hedonistic without the ethereal combination of the country’s plethora of fine wines. It seems unfair that a nation should be able to boast, both, some of the world’s greatest cuisine as well as its greatest wines. Italian wine is one of the most sought after in the world, and has become the second most produced in the world, behind only France.



Stretching an impressive 736 miles from northern Italy to the peninsula’s southern tip, the country’s geography generates an enormous array of topography, climate and soil structure. This is an extremely important quality of its winegrowing and making industry which lays claim to nearly 550 different grape varietals, which all desire their own necessities, in terms of terroir and climate.



The still red wines of Italy truly characterize the nation’s vast and expansive terroir; Nebbiolo dominates Piedmont, where Barolo and Barbaresco reign king and queen of the region’s production. Hailing from Brunello di Montalcino in Tuscany, the rockstar Sangiovese grape has become synonymous with greatness. Vin Santo sweet wines have taken on a mighty feat of competing with the glorious wines of Sauternes, and of course, Prosecco. Prosecco, located in Trieste (northeast Italy) and its creation of luxuriously effervescent styles of wine has become Italy’s answer to Champagne. The Glera grape variety, which has become synonymous with the name Prosecco, is the main ingredient and is beloved in the appellation where the village of Prosecco’s name has become world renowned.



The blurred boundary between Italy and the countries of Slovenia and Austria, where German influence still resonates through Friuli wines. The prevalence of Riesling and other such grape varietals is high in this region and have become extremely popular on today’s market.



With nearly 702,000 hectares of grapevines covering the massive and diverse landscape, Italy’s annual average of 48.3 million hectoliters of wine production is second only to France in terms of volume and Spain in terms of hectares of vines. The country is vast and overwhelming when it comes to the culinary arts, but perhaps even this is overshadowed by its production of some of the world’s most sought after wines, whether the omnipresent Chianti to the highly collectible and sought after Amarone della Valpolicalla.


Overview

Producer Produttori del Barbaresco

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