Barolo DOCG Bricco Rocca

Bricco Rocca comes from the east side of the homonymous hill, 250 meters high, in the village Annunziata of La Morra. The vineyard lies on a soil originated from the geological formation called Marne di Sant'Agata Sandy; here the ground is shallow, very steep, and gives the vines a lack of vigor. I ferment the grapes in a simple way, with native yeasts, and I leave them to macerate for a long time on the skins. My Barolo Bricco Rocca shows at nose his scents of small red fruits and brandied cherry, and in the mouth a rich, tannic and long taste.

Barolo docg

TECHNICAL FILE

Grape variety

100 % Nebbiolo.

Vineyard location

250m a.s.l. facing south-east. The vines were planted in 1953 (50%) and 2001 (50%).

Grape harvest

28th September-8th October depending on the vintage.

Vinification

The grapes are collected in small baskets and then slowly de-stemmed and crushed. Within the following 48 hours fermentation starts naturally without the addiction of selected yeasts. Frequent pumping over and pigeage are carried out together with the maceration of the skins, which takes place at a controlled temperature of 27º-28ºC for about 2 weeks. The maceration process optimizes the extraction of polyphenols and ensures the development of unique aromas typical of the wine coming from this Cru.

Ageing

24-28 months in French oak barrels. Ageing starts in 225 l barriques and then in 500-600 l tonneau. A year after release (usually 4 years after harvesting) Barolo Bricco Rocca is bottled with the utmost care and aged in bottle before being sold.

Organoleptic properties

Deep garnet red with orange highlights typical of the Nebbiolo grape variety, on the nose the spicy hints coming from the oak and the vineyard itself are combined with elegant fruity aromas like cherry and rose. On the palate it is full-bodied, with a subtly veined background of oak aromas enhancing the typical violet and marasco cherry.

Pairings

Excellent with red meat dishes, game, roasted meat and braised beef. Ideal with elaborate dishes due to its tannic component that refreshes the mouth. Traditionally served with hard mature cheeses and blue cheeses,you can also dare drink it with dark chocolate.

Annual bottle production

2500-3000 a year. It is also bottled in the limited 1.5 l magnum edition.

Serving temperature, aging and vintage production.

It can be aged in cellar for over 15 years but it can be enjoyed to the fullest 7/8 years after harvesting. It is essential to keep bottles in a horizontal position, in a controlled temperature dark room to ensure its long lasting quality. Ideally served in wide glasses at 16°/18° C.
Vintages:
2009: hot vintage, rich and robust wine, non particularly tannic.
2010: outstanding vintage for the wine colour, structure and tannins. Suitable for long ageing.
2011: hot vintage, rich and juicy wine with pleasantly velvet tannins. Easy to drink.
2012: classic vintage, elegant wine with typical colour and cherry hints.
2013: classic vintage, colder and rainier than 2012, elegant wine with powerful tannins. Suitable for long ageing.

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