The story of the Produttori del Barbaresco cooperative winery dates back to the late nineteenth century. It was in 1894, that Domizio Cavazza, director of Alba’s Royal Oenological School and a resident of Barbaresco, established the village’s first wine cooperative. Known as Cantine Sociali, it brought together nine local growers and landowners to produce wine in the cellars of Barbaresco Castle. Unfortunately, the cooperative to close due to economic difficulties during the 1930s. Several years later, in 1958, the village priest came to the aid of the struggling producers. Bringing 19 of them together, he founded Produttori del Barbaresco. During the first three years, the wines were actually made in the basement of the village church. Today, the cooperative brings together 51 winemakers, all committed to promoting both Barbaresco and the village itself by producing Barbaresco exclusively. This winemaking cooperative cultivates more than 100 hectares of Nebbiolo. Each family farms its own parcels according to traditional, often centuries-old practices, before delivering the grapes to the winery for vinification. The cooperative’s philosophy is perhaps best summed up by Domizio Cavazza himself: “If you want to taste Barbaresco, do not ask for a small sample to be sent to your home address. Buy a case from a single vintage or, better still, a mixed case containing several vintages. That is the best way to understand Barbaresco.”

The Barbaresco terroir ranks among the most prestigious appellations of Piedmont, where Nebbiolo stands as the sole and most noble grape variety. The Pora vineyard lies on the outskirts of the village and is known for producing wines that are more approachable in their youth, thanks to a relatively fertile terroir and a mild microclimate. The vines are planted between 200 and 300 metres above sea level on sandy marl soils rich in limestone and clay. In the winery, fermentation takes place in temperature-controlled stainless-steel vats, with skin contact over a period of 28 days. The wine is then aged for a minimum of 36 months, including around 18 months in large Slavonian oak foudres.
The intense garnet hue reveals a complex nose offering aromas of Morello cherry, plum and raspberry, layered with notes of dried rose, liquorice, aromatic herbs and undergrowth. On the palate, refined, polished tannins shape a well-balanced structure, supported by vibrant acidity flowing into a long, gently spiced finish.