Red
Rocchettevino
By San Biagio, Barolo, Piemonte, Italy
Floral, velvety Barolo from the Rocchettevino hilltop in La Morra, picked late in October.
Tasting notes
Bright ruby red. Broad floral bouquet with jam, cherry in syrup, raspberry, rose and violet, star anise and chocolate, then eucalyptus, resin and medicinal herbs. Enveloping, harmonious palate with black berry jam and chocolate powder, soft tannins and good acidity.
Pairs well with
Hot and cold starters, savoury pies, first courses, duck and guinea fowl, medium and long-aged cheeses.
Technical details
- Style
- Red
- Denomination
- Barolo DOCG
- Grape
- Nebbiolo
- Cru / vineyard
- Rocchettevino
- Production area
- Rocchettevino, La Morra
- Soil
- Laminated Sant'Agata marl
- Exposure
- East
- Harvest
- Last part of October, by hand, for a slight drying
- Vineyard planting
- Planted 1998; average altitude 370 m
- Vinification
- Cold static maceration for 24 hours, fermentation at 26 °C with frequent punching down for about 15 days, then 20 days of maceration with the cap submerged. About two and a half years in oak (first 18 months in second- and third-passage barrels, then a year in small Slavonian barrels), then a year in bottle.
- Serving temperature
- 16-18 °C; balloon glass; ages 10-20 years
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