Nebbiolo

The harvest is preceded by laborious manual operations of leaf removal and thinning carried out in the summer months; it is carried out by manual selection and falls in mid-October, to allow optimal ripening of the polyphenols and fruit responsible for the elegance and expressiveness of Barolo San Rocco.

The grapes are gently destemmed with light crushing and subsequent cold static maceration on the skins to promote the natural enzymatic processes of 24 hours. Frequent punching down follows, carried out with extreme care at a temperature of 26° to stimulate the fermentation processes, favouring the production of the rich aromatic set and a good extraction of the noblest polyphenols. After about 20 days of fermentation, the cap is splinted for a further maceration of one month, (time) during which the malolactic fermentation is completed and the wine acquires volume, richness, expanding the spicy and fruit sensations (thanks to the important natural lysis of the yeasts). After racking, Barolo San Rocco is aged in oak wood for about two and a half years, the first 18 months of which in second and third passage barrels and the following year in small Slavonian barrels. 

This is followed by the maturation in the bottle for a year during which a generous Barolo, well-structured and with extraordinary elegance in aromas and refined richness of taste, balances the sweet floral and fruity notes with the more severe spicy and toasted ones. The more complex balsamic and ethereal tones of licorice and goudron appear.

Temperature: 16-18°C.  The elegant scents that Barolo San Rocco is able to express already make it very pleasant to drink; further refinement increases the gustatory complexity of this designation: 10-20 years

Glass: Balloon-shaped glass

A wine that strikes for elegance, refinement and persistence on the palate. Suitable to accompany structured first courses or preparations with caramelized fruit or bitter chocolate such as white meats (duck and guinea fowl). It finds the finest combination with second courses of red meats and game, medium and long-aged cheeses. Also excellent at the end of a meal.

Colour: intense and brilliant ruby red with more mature garnet nuances with advancing age

Bouquet: great intensity and balance between the fragrant hints of black fruit jam, currant, blackberry and blueberry, cherry and fruit in syrup that blend with spices with sweet tones of licorice or slightly toasted chocolate and caramel. The delicate notes of violet and rose are evocative and followed by balsamic tones of medicinal and ethereal herbs reminiscent of resin and lacquer. For the most refined wines, the sensation of Goudron is pleasant on the finish with nuances of undergrowth, tobacco and leather.

Palate: harmonious and enveloping, it excites for the intense spicy notes of flowers and red-fleshed fruits combined with the good silky structure. There are references to black berry fruit jam and chocolate powder with soft tannins and well balanced by a good alcohol content that give great pleasantness and gustatory complexity; For the more refined vintages, evident sensations of licorice, tobacco and goudron in the finish.

Area of origin: San Rocco - Serralunga d'Alba

Exposure: South - West

Average altitude: 300 m above sea level

Year of planting: 2002

Soil: Sant'Agata Marl