Artisanal Barbaresco produced from guyot trained Nebbiolo vines planted in 1961 in the Roccalini cru site. Spontaneous fermentation with submerged cap maceration for 60 days in steel tanks before 24 months in large oak barrels and and an additional 24 months in bottle before release.
To view the key wine information for Barbaresco DOCG Riserva Roccalini by Cascina Roccalini including alcohol percentage, soil, viticulture, maturation and much more, please login or join Vinorandum today.
Founded by Paul Caputo, Vinorandum is the place to discover more about fine wines from all around the world, as well as wine-growing countries, regions, appellations and producers.
© Copyright Vinorandum Ltd 2024
