Barbaresco, Roncagliette

Italy – Piedmont – Barbaresco

Locality:

Italy – Piedmont – Barbaresco

Appellation:

Barbaresco, Roncagliette

Grape Variety:

Nebbiolo

WineMaker:

Olek Bondonio

Vineyard:

The grapes come from a vineyard next to Olek’s front yard, a small parcel his family planted about fifty years ago in one of Barbaresco’s most renowned crus, Roncagliette. The vineyard is south-facing and characterized by firm clay-limestone soils. The terroir is further defined by cool air currents and significant humidity, both influenced by the proximity of the nearby river. The vineyard overlooks Alba to the west and lies just above the famous “Sorì Tildin” vineyard of Angelo Gaja.

Viticulture:

Organic (not certified)

WineMaking:

Fermentation takes place with ambient yeasts in large cement tanks. Only grapes and a small amount of sulfur are used throughout the winemaking process. Fermentation on the skins involves regular pump-overs and occasional rack-and-return. Additionally, part of the must is fermented with a submerged cap to extend skin contact for up to 50 days. After fermentation, the wine is racked once or twice, followed by a spontaneous malolactic fermentation.

Aging:

Aged in used “Botti” (large oak barrels) made from Slavonian oak or Stockinger (an Austrian cooper) barrels for 12 to 16 months. Racked 3 weeks before bottling.

Bottling:

Neither fined nor filtered. Only 40-50mg/L of total SO2.

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