best BRb MO 1

      • Variety: Nebbiolo
      • Vine planted in the: 1960 and 1980
      • Surface area: 3,70 ha
      • Exposure: South–West and South–East
      • Altitude: 300 and 310 mt
      • Type of soil: Clay
      • Yield: 7.000 kg/ha
      • Annual production: 17.000 bottles 750 ml – 2000 bottles/375 ml
      • Serving temperature: 18 ° C

Made with selected Nebbiolo grapes of the vineyards Bricco Zuncai and Bricco Rocca, cultivated following the classic “Guyot” method, with middle-short lopping. The grapes, after an accurate summer selection, are harvest per hand at the begin of October and carried in small chests to the winery where they are immediately pressed. The fermentation is traditional, with Marc’s steeping, and lasts about 10 days in steel tanks with constant controlled temperature (26 – 28° C) and soft frequent remounted of the must. After the second spontaneous malolactic fermentation, the wine is ripened in big French oak casks of 1.500 – 3.000 liter for 24 months and 12 months refinement in steel tanks before to be bottled. This wine is good to drink already after the wood ageing period of tree years, but it maintains his qualities for many years.

– Color: In the glass the Barolo Cascina Rocca has a clear bright garnet red color with orange reflections

– Bouquet: Delicate and sweet spiced scent

– Flavor: In the mouth it is pleasantly warm, slightly tasting of wood because of the seasoning, acids and tannin are well balanced

– Serve with: Barolo Cascina Rocca accompanies very well red meat game and aged cheese

%d blogger hanno fatto clic su Mi Piace per questo:
search previous next tag category expand menu location phone mail time cart zoom edit close