BARBARESCO DOCG RONCAGLIE
Tenuta Roncaglia has always been recognised as one of the most prestigious and important Barbaresco production areas (also mentioned by Lorenzo Fantini in his book "Monograph on Viticulture and Oenology in the Province of Cuneo"1880). Alessandro Masnaghetti writes in his “Map of Barbaresco Cru, 1994: "...the position of Roncaglie, together with Roncagliette, is one of the best we can see on the side of the hill that begins at Roccalini and rises towards Treiso...". And Daniel Thomases, in the Wine Spectator of January 1995: "Roncaglie is recognised as one of the best locations in the entire Barbaresco area".
Grapevine: 100% Nebbiolo
Exposure: South, South-West
Altitude: approx 240 to 280 metres above sea level.
Year of planting: 1970 - 1980 – 1995 - 2010
Strains per hectare: approx. 4/5,000
Yield in litres per hectare: approx. 4,000
Harvest period: 1-10 October
Manual harvesting, destemming, pressing, maceration with the skins for 12 to 15 days at a maximum temperature of about 30° C, complete malolactic fermentation before winter. In spring, it goes into oak barrels for a period of 12 to 14 months.
Alcohol content: 13-14% vol.
Total acidity: 5-5.5 gr/l.
Dry extract: 26-30 gr/l.
Deep garnet red, exuberant and complex aromas of blackberries, spices, brush, rosehip and violet. A "classic" Barbaresco with the elegance of a Roncaglie cru: rich, enveloping and intense in the mouth. Personality and pleasantness with a long finish of velvety tannins, and great ageing potential. It is a great wine for any part of the meal, which goes well with red meats and feathered game.
Serving temperature: 15 / 17° C. - Very large glass - Decant before drinking to let the wine breathe