In a few words: Intense ruby-red hue with light garnet reflections. Oaky notes perfectly blending in a flowery, spicy aroma make the wine extremely fine and balanced. Evident tannic sensations in mouth, which are unusual in the Barolo wines from Rocche dell’Annunziata cru, are well-integrated with a powerful but elegant structure.
Site: This wine is made from the famed “Rocche di Annunziata” vineyard in La Morra. Planted in 1973, 4500 vines on 0.8 hectares, facing south-east on sandy soil. The vines are trained using the classic Guyot method, with medium-short pruning; the average planting density is 1620 vine per acre, with the yield being kept down to about 1 Kg per vine by thinning the bunches by 25-30%.
Grapes: 100% Nebbiolo
Fermentation and Aging: After destemming and crushing, around 10% of the must is drained off. The fermentation then takes place at a controlled temperature of around 34°C, with delicate, frequent pumping of the must over the skins. After very lengthy maceration on the skins (350 hours on average), the new wine is transferred into wood, where the spontaneous malolactic fermentation takes place. Barolo Rocche is refined in new French barriques for 6 months before being transferred to large casks for an additional 20 months. It is then refined in stainless steel for 2 months, followed by 6 months in the bottle.
Notes: About 3500 bottles produced.