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Moccagatta Barbaresco 2016  - First Bottle

Reviews

92 Wine Spectator -
Spicy and inviting, featuring a beam of pure cherry, leather, licorice and tar flavors, shaded by vanilla and toasty oak. Firm, courtesy of the wood, with a touch of dryness on the finish. Bright acidity keeps this vibrant and long. Be patient. Best from 2022 through 2035. 700 cases made, 400 cases imported.
91 Robert Parker's Wine Advocate -
The Moccagatta 2016 Barbaresco shows terrific balance and a very generous disposition that makes a great first impression. This is a steady and balanced wine, with a silky approach and long flavors of wild berry, spice, tobacco and licorice. Try this Barbaresco with typical Piedmontese carne cruda, or raw meat. Some 10,000 bottles were made.
91 Vinous -
The 2016 Barbaresco from Moccagatta is rich, enveloping and very attractive. Dark cherry, plum, mocha, licorice, cloves and leather all flesh out in a wonderfully deep, resonant Barbaresco that will offer plenty of pleasure upon release. This is a stellar wine in its peer group.

Technical Details

  • BlendNebbiolo
  • CountryItaly
  • RegionPiedmont
  • AppellationBarbaresco
  • Alcohol15%

Moccagatta Barbaresco 2016

Nebbiolo  |  Italy
WS92, VN91, WA91

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2016 Barbaresco is a vintage to hoard. Even this entry level offering from Moccagatta is legendary. You are so going to want more of this when you get your lips on a glass of this stunner. It's modern and polished and just a joy to drink now, but will age out for a decade with ease.

About the Producer

In the second half of 1800, Giovanni Minuto owned vineyards in the town of Barbaresco; in 1913 his son Luigi started to produce wine from the grapes harvested. In 1952, the company was split between the sons Lorenzo and Mario. Mario inherited the Moccagatta farmhouse which gives the name to the current company. Today, Francesco and Sergio carry on their father's business with great passion. They are supported by their respective sons: Stefano who works in the company, and Martina who got a diploma at the wine-making Institute in Alba and graduated in viticulture and enology at the University of Turin.