Production area: La Morra

Area of production: Langhe, A hilly zone in the South of Piedmont, bordered by Liguria

Esposizione solare: South, South-East

Altitude: approx. 300 meters above sea-level

Varietal: Nebbiolo

Surface Area: 5 Hectare

Vines per Hectare: 5000

Grape Yield per Hectare: 4 tons per hectare 

Bottles Produced: 1.800

Age of the Vines: Vineyards were planted in 1985

Vine Trellising System: guyot.

Vinification: Maceration on the skins for approx. 4 days in rotary fermentors with temperature control, the grapes are then pressed off the skins and alcoholic fermentation is completed in steel tanks(approx. 20 days).  After primary fermentation the wine is put in french barriques, 80% new and 20% used, where it undergoes malolactic fermentation at a temperature of approx. 20° C  for about two months.  The wine remains in barrique for a total of 24 months, afterwards it is put in stainless steel tanks for approximately two months to settle and then bottled without fining and filtration

Color: Ruby red with garnet reflections 

Nose: Evident smells of wild roses and red fruits, very complex and well-balanced.  The particular structure is given by the low yield of grapes per hectare that permits the integration of the new oak aromas and pleasing spices  while maintaining the freshness and the fruit.

Vintages: 1999, 1997 and 1996 are well-structured and full-bodied.  A little more elegant are the 1998 and 2000, which is particularly harmonious and enjoyable for drinking.  In 2002 we didn’t produce Arborina because a hailstorm compromised our standard of quality for this Cru.

Serving Suggestions: Red meat, medium aged cheeses, and also richer fish and crustaceans. .

Recommended Temperature: 17°-18° C.  It is enjoyable to appreciate the initial freshness and experience the evolution of the wine as it warms up in the glass.

Tasting Notes: When the wine first enters the market it is fresh and a little austere, but still harmonious and balanced.  With time the wine softens a little, but maintains the initial character for many years, particularly if stored in an ambient place that is fresh and humid without temperature variations.  Vigneto Rocche, in particular, is well-balanced upon release because of the refinement in new oak that creates an earlier softness.  

Alcohol %: 14.00

Dry Extract g/l: 26.3

Acidity: 5.3