History
Historically the Nebbiolo grape was used to produce slightly sweet wines and while it gained fashion in the Turin and among members of the House of Savoy in the incarnation of Barolo, the Barbaresco style wine was always more obscure and less widely known. The sweet style common in Barbaresco was partially a product of circumstance though the fashion of European tastes at the time did prize some of the sweetness. The Nebbiolo grape tends to ripen late into October and temperatures in the region after harvest were cool enough to significantly slow down (or in some cases halt) fermentation. This process typically left the wine with noticeable amounts of residual sugar. In the 1890s, an enology professor in Alba was able to utilize a heated fermentation tank to achieve full fermentation of Barbaresco to a dry wine. After World War II, wineries in the area began to refocus on Barbaresco and increasing the reputation of the wine from outside the region. In the 1960s, the Gaja and Bruno Giacosa wineries began to market Barbaresco internationally with some success.
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