1 x 75cl. The producer, Pietro Rocca, is a fourth-generation grape grower who began making and bottling Barbarescos in the 1970s. He is joined by his sons, Marco, an enologist, and Ivan, an agronomist who tends to the vineyards. This estate has quietly been making outstanding, terroir-driven Barbarescos for generations from two of the denomination's top crus, Montestefano and Montefico. The wine is made without temperature control during fermentation. Towards the end, Marco uses a method called steccatura, which keeps the skins submerged for a post-fermentation maceration lasting up to 15-20 days, allowing for greater extraction from the fruit. The wines are then aged in 30-hectolitre Austrian oak barrels, preferred by Marco, for at least 18 months. The 2016 vintage, which began harvesting on October 15th, has yielded remarkable results.
