Growing notes: the vines are trained using the classic Guyot method, with medium-short pruning; the average planting density is 1620 vine per acre, with the yield being kept down to approx. 1 Kg per vine by thinning the bunches by 25-30%.

Wine-making process: the grapes are picked when they are overripe and placed into small crates holding 10 Kg each, selecting the bunches carefully if necessary. They are taken to the winery within the space of a few hours, and left in a special room for 24 hours to dry out a little. After de-stemming and crushing, around 10% of the must is drained off. The fermentation then takes place at a controlled temperature of around 34 °C, with delicate, frequent pumping of the must over the skins.
After very lengthy meceration on the skins (350 hours on average), the new wine is tansferred into wood, where the spontaneous malolactic fermentation takes place.

Ageing: Barolo Rocche is matured in wood for 26 months, partly in casks and partly in new barrels. It is then refined in stainless steel for 2 months, followed by 6 months in the bottle.

Annual production: approx. 3500 bottles

Analytical data:

Alcohol content: 14.5% by vol.
Residual sugars: 3 g/litre
Total acidity: 5.5 g/litre
Net dry extract: 32 g/litre

Tasting notes: ruby-red with brick-coloured highlights, it has a flowery bouquet, with wood showing through clearly; powerful and rich in the mouth a lot of structure, it has a very persistent aftertaste.

Pairings: a perfect match for red meat, game, and blue and spicy cheeses.

Cellaring and serving: this wine has a long cellar life - from 3 to up to 20-30 years following the vintage. The bottles should always be stored lying down, and uncorked at least one hour before serving at a temperature of 20 °C.