The 2013 Barbaresco Rizzi is fermented in stainless steel (with 20 days of skin maceration) then aged in large oak casks for 12 months followed by another six months in cement. This is a snappy and firm expression with a delineated and tight fruit profile. The bouquet exhibits fine detailing with forest berry and wild rose. Fruit from the Rizzi cru in Treiso shows elegance and grace, especially in a cool vintage such as 2013.