Brezza Giacomo e figli Az. Agr.
Via Lomondo, 4 -12060 Barolo (Cn)
Tel. 0173/560921 - Fax: 0173/560026
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
Web site: www.brezza.it

Year founded: 1885
Owner: Brezza Enzo, Brezza Giacomo, Brezza Marco

INFORMATION


Total vineyard area: 18
Hectares planted to nebbiolo for Barolo: 9
Vineyards : Cannubi ha 1,40, Castellero 1,00, Sarmassa e Bricco Sarmassa ha 2,50, Barolo Classico 4,00 ha
Age of Vineyards: 8-50
Winery visits possible: Yes
Retail sales at winery: Yes
Winery visits: Hotel and restaurant

NOVITA'

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Wines produced: Langhe Chardonnay, Dolcetto d'Alba Fossati, Dolcetto d'Alba San Lorenzo, Langhe Freisa Santa Rosalia, Barbera d'Alba Cannubi, Barbera d'Alba Cannubi Muscatel, Nebbiolo d'Alba Santa Rosalia, Langhe Nebbiolo, Langhe Rosso, Barolo, Barolo Castellero, Barolo Cannubi, Barolo Sarmassa e Bricco Sarmassa
Barolos produced and quantity: Barolo= 12.400 bottles, Barolo Castellero= 7.800 bottles, Barolo Cannubi= 7.800 bottiglie, Barolo Sarmassa= 7.000 bottles, Barolo Bricco Sarmassa= 3.200 bottles + 600 mag.
First year Barolo production: 1885
Type of Barolo produced: Traditional
With so much bandying about of “wine is made in the vineyard,” and “the main asset of a winery, its true force, are its vineyards,” these affirmations have become so obvious, have become so banalized, that they have inevitably lost a great part of their real meaning.
And yet, who could deny that the achievement of indisputable quality and the production of wines that display characteristics of genuineness, besides needing the savoir faire of the winemaker and his ability to work with full respect for the grapes he receives, depends, before all else, on the quality of the fruit, that is, on the provenance of the grapes and the siting of the vineyard?
And therefore, if terms such as terroir have any sense (and they do, in spades), when someone makes wine in Barolo and owns vineyards that bear the names of Cannubi, Castellero, and Sarmassa for nebbiolo for Barolo, plus Fossati and San Lorenzo for Dolcetto, and Cannubi Muscatel for Barbera, one can reasonably be sure that the match is won, since not to produce excellent wines from such grapes in such locations would seem not only impossible but almost criminal.
But things are never quite that simple. The Brezza family’s first few parcels were acquired by Giacomo Brezza in the late 19th century, then, after Giacomo and his father Antonio bottled for the first time in 1910, those vineyards grew to the current 18 hectares, 15 in the commune of Barolo, 2 in Alba, and 1 in Monforte, of which 9 hectares of nebbiolo go to Barolo, and now the present fourth generation, represented by Enzo and Giacomo, and still by Marco as well, who despite his premature and tragic death in the spring of 2004 is still a solid model for the clarity of his lessons on how and with what dedication one should work, is fully aware that they have the privilege, but also the responsibility, to measure themselves against and to daily labour in vineyards with such highly-charged names.
And just as Oreste Brezza has done for years, deeply involved as well both with the restaurant that bears the family name and with Hotel Barolo, for the one building houses the winemaking cellar as well and thus brings together all the family activities related to food, wine, and hospitality, the present generation tries to carry out its work in full respect of the best traditions of Barolo production, using lengthy vinifications, patient maturation in large oak botti, production of cru wines only in the great vintages, all the while showing a necessary and judicious openness to what is new. Deepened as well by Enzo Brezza’s travels and work experience in the New World and by his contacts with Australian winemakers.
The synthesis of such sensitivity and such diverse experiences is expressed in wines that are always styled to combine genuineness, respect for the grapes and the vineyard of origin, pleasurableness, and ease of approach, and such a synthesis results, for Barolo, in normal growing years of a production of 12,000 bottles of the standard label, 7-8,000 of Castellero and Cannubi, 7,000 of Sarmassa, and an even smaller figure, 3,200 bottles + 600 magnums, of Barolo Bricco Sarmassa. All of these wines can be tasted at one’s ease in the cellar, in addition to Dolcettos, Barbera d’Alba, Nebbiolo d’Alba, Langhe Nebbiolo, Langhe Chardonnay (the only white among a cornucopia of reds), and the rare Langhe Freisa Santa Rosalia--in tasting courses right in the cellar, accompanied by light food, before a good dinner, perhaps, in studied celebration of King Barolo.