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Barbaresco DOCG Roncaglie

Barbaresco DOCG Roncaglie

Tenuta Roncaglia

Barbaresco Roncaglie is one of the first and true crus of Barbaresco, acknowledged throughout pragmatic farming history as one of the best places to produce Barbaresco.

History acknowledges that the grapes from this estate have greater value than the grapes from other plots, and the reason lies in the unique vocation of the plots to give balanced, perfect grapes every year, capable of producing a Barbaresco that perfectly matches the features of elegance and harmony that this wine is supposed to have.

Barbaresco DOCG Roncaglie

Tenuta Roncaglia

Barbaresco Roncaglie is one of the first and true crus of Barbaresco, acknowledged throughout pragmatic farming history as one of the best places to produce Barbaresco.

History acknowledges that the grapes from this estate have greater value than the grapes from other plots, and the reason lies in the unique vocation of the plots to give balanced, perfect grapes every year, capable of producing a Barbaresco that perfectly matches the features of elegance and harmony that this wine is supposed to have.

Roncaglie, one of the most important Barbaresco areas.

Thanks to its south/south-west exposure and an altitude between 240 and 280 metres, Roncaglie’s position is one of the best on the hillside leading up towards Treiso. Roncaglie is acknowledged to be one of the best positions in the whole Barbaresco area.

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Info

Grape Variety: Nebbiolo 100%

Year of implantation: 1970 - 1980 – 1995 - 2010

Tasting notes: Deep garnet red, complex and rich aromas of blackberries, spices, undergrowth, dog rose and violets. A 'classic' Barbaresco with the elegance of the Roncaglie cru: rich, enveloping and intense in the mouth. Personality and pleasantness with a very long finish of smooth tannins, and great ageing potential. It is a great wine for the whole meal, and it perfectly pairs with red meats and feathered game.

Serving notes: 15 / 17° C. Wide wine glass

Cellar

Manual harvest, destemming, crushing, maceration with the skins for 12/15 days at a maximum temperature of around 30°, full malolactic fermentation before winter. In the spring it is transferred to Slavonian oak barrels for 12/14 months.

Alcohol volume: 13-14 % vol.

Total acidity: 5-5,5 gr./l. tartaric ac. 

Dry extract: 26-30 gr./l.

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