Beschreibung
Barolo Rocche di Castiglioneis a fine is a fine DOCGwine from the cellars of the wine from the cellars of the Odderofamily, which boasts an ancient winemaking tradition dating back to 1878. The family, which boasts an ancient winemaking tradition dating back to 1878. The grape varietyfrom which this excellent, world-renowned wine is produced is the from which this excellent, world-renowned wine is produced is the Nebbiologrape. This dark grape variety, native to grape. This dark grape variety, native to Piedmont, is characterized by the late ripening of its grapes; in fact, the harvest is delayed until the first ten days of October, during the period characterized by heavy fog, which also seems to be the reason for its name. It is grown in one of the company’s oldest vineyards, on a steep, forested terrain 250 meters above sea level. The , is characterized by the late ripening of its grapes; in fact, the harvest is delayed until the first ten days of October, during the period characterized by heavy fog, which also seems to be the reason for its name. It is grown in one of the company’s oldest vineyards, on a steep, forested terrain 250 meters above sea level. The vinificationprocess requires particular attention both during the cultivation of the vineyard and during the harvest, which is carried out manually to allow for a double meticulous selection of the bunches: the first takes place during the harvest and the second in the cellar. The grapes are separated from the stalks and subsequently process requires particular attention both during the cultivation of the vineyard and during the harvest, which is carried out manually to allow for a double meticulous selection of the bunches: the first takes place during the harvest and the second in the cellar. The grapes are separated from the stalks and subsequently pressedto obtain the must. to obtain the must. Alcoholic fermentationoccurs naturally as long as the temperature of the must is not too low, generally between 13°C and 17°C. The subsequent occurs naturally as long as the temperature of the must is not too low, generally between 13°C and 17°C. The subsequent macerationcan last from 10 to 30 days and then the alcoholic fermentation moves on to the can last from 10 to 30 days and then the alcoholic fermentation moves on to the molacticphase in December. The phase in December. The agingof of Baroloinvolves fairly long periods: – the initial aging, lasting 2 and a half years, takes place in oak barrels; – the second takes place after bottling, for a further period of one year.involves fairly long periods: – the initial aging, lasting 2 and a half years, takes place in oak barrels; – the second takes place after bottling, for a further period of one year.
