Type: Red Wine
This estate has quietly been making outstanding, terroir-driven Barbarescos for generations from two of the denomination's top crus, Montestefano and Montefico. Perhaps the most remarkable aspect is that these polished and compelling wines are made without utilizing modern technology. Pietro Rocca, the family's smiling and modest patriarch, is a fourth generation of grape grower. Today Pietro is joined by his sons Marco, an enologist, and Ivan, an agronomist who tends to the vineyards.
The winery adopts a strictly hands off approach in the cellar, using only wild and native yeasts for fermentation. This takes place mostly in steel tanks and three wooden conical bats, but with no temperature control. Just before fermentation is complete, the firm continues fermentation and maceration with the antique tradition known as steccatura, whereby wooden planks keep the cap submerged in the tank. This time-consuming method gently extracts more color and polyphenols. For the firm’s single-vineyard bottlings, fermentation and maceration generally takes twenty-five to thirty days. After fermentation, the firm ages its Barbarescos in 30 hectoliter Austrian oak casks. They are bottled unfiltered.
Fruit for this wine was entirely hand-harvested from different vineyards in the DOCG area at 270-290 meters above sea level. 18-20 day fermentation in stainless steel tank with pumping over 2-4 times a day. Aged 16 months in 3000L oak casks, then aged 10 months in bottle. Full-bodied, intense fruit with black cherry notes, nice ripe tannins and good length.