It was 1862 when a wine from Piedmont won the Gold Medal at the London Exhibition. That nectar, presented under the name Neive, was none other than the ancestor of Barbaresco, the Nebbiolo "rooted" in the eponymous municipality and a small surrounding area, said to be capable of transforming traditional dishes, such as roast pheasant, into a true "food fit for a king." Only through careful and natural aging in barriques can the grappa made from Barbaresco pomace express an unbeatable combination of notes of Piedmontese dried fruit and spicy sensations.
