Rataraura Rocco Di Carpeneto 2020

Name: Rataraura Rocco Di Carpeneto 2020
Brand: Rocco Di Carpeneto
SKU: RDCVIRAXX
Price: 13.5 EUR
Availability: OutOfStock

Product code RDCVIRAXX

€13.50

Tax included

A Barbera of Monferrato Superiore DOCG exclusively obtained from Barbera grapes hand picked in Gaggero and Vicario vineyards located in Carpeneto (Piedmont) at 270 mt above sea level and planted between 1970 and 2000 in a clayey-loamy soils by guyot growing system. It is vinified in stainless steel tanks, using native yeasts only and extended maceration (2-3 weeks). Aging is done in a mix of "terracotta" amphorae and oak , tonneaux and barrique mainly not new.

Three Senses

Barbera del Monferrato really has rich acidity. And Paolo and Lidia's Barbera is no different. The tannin is also delicate, a dry but not pungent tannin. Excellent drinking in search of an earthy sensation looming on the finish.

Non disponibile

Product Details

Brand	Rocco Di Carpeneto
Vintage	2020
Dimension	Bottiglia 0,75 l
Alcohol	13.5%
Grapes	Barbera
Varietal	Vino Rosso
Type	Red Wine
Agricolture	natural yeasts
Country	Italy
Region	Piemonte
Produced Bottles	1579
Allergens	Contains Sulphites
Pairings	BBQ and Grilled Meat Pasta with meat Red Meat Roasted Meat Seasoned Salumi

Rocco Di Carpeneto

"Rocco di Carpeneto" winery is a young reality, their first harvest was in 2012, located in Rocco di Carpeneto, admist the Alto Monferrato hills, on a small plateau gently shaped by small valleys at 270 mt above sea level and all the area has been since long time vocated to the viticolture.

Five ha of vineyards only dedicated on Piedmont-native grapes: Dolcetto, Barbera, cortese, nebbiolo and albarossa (the last two recently planted). The soils are mainly clayey-loamy using guyot growing system.

Rocco di Carpeneto wines are only made up with sun, a unique terroir and human passion. Vines are organically treated with limited quantities of copper and sulphur. Soil enrichment with many different species of leguminosae only. Grape harvest is strictly hand picking.

The different wines are all vinified in the same way. Only native yeasts are used in fermentation, with extended maceration, in steel tanks, terracotta amphoare, wooden casks and concrete tanks, soft pressing and no temperature control. Wine making philosophy is based on the respect of traditional practices, as well as of micro-terroir and microclimate conditions diversity.

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