Barolo Rocche dell’Annunziata DOCG

Vineyard and terroir

The fruit comes from the 1.5 ha Rocche dell’Annunziata vineyard.

Vinification

The grapes are harvested at optimal ripeness. Alcoholic fermentation takes place in concrete tanks for approximately 12–14 days, followed by 4–5 days of post-fermentation maceration, bringing total skin contact to three weeks. Malolactic fermentation occurs in stainless-steel and concrete vats. Cold stabilization is carried out outdoors or in temperature-controlled stainless-steel tanks.

Ageing

The wine matures for approximately 20 months in 25 and 52 hL Garbellotto oak casks, followed by several additional months in concrete, stainless-steel and plastic vessels.

Label / history

The label was created by artist Pierflavio Gallina, who was born in Santo Stefano Belbo, the Piedmontese village associated with writer Cesare Pavese, and later moved to a studio in La Morra. His work is held in public and private collections including Regione Piemonte, the Robert Mondavi collection in California, Museo Civico di Recanati and the Regional Wine Centre in Barolo.