This was my first visit to Cantina Rizzi, and I was happy to have the opportunity to get out to Treiso to taste, because I don't know the Rizzi wines well.
Wine Atlas of the Langhe it is the Rizzi cantina that is on depicted on its cover.
Several Barbarescos are produced at Rizzi, but Enrico seems especially proud of the Metodo Classico Extra Brut, a sparkling wine made from Chardonnay, Pinot Noir, and Nebbiolo. The 2008 base is a tasty bit of Piemontese bubbles, with a leesy quality lent from 36 months on the spent yeast. As for the Barbarescos, Enrico said that they are aiming for drinkability, and there does seem to be an open knit character to the reds.