Azienda Rabajà di Bruno Rocca – Barbaresco DOCG Rabajà 2022 – En-Primeur
€95.00
| YEAR | |
|---|---|
| Producer | Azienda Rabajà di Bruno Rocca |
| APPELLATION | Barbaresco DOCG Rabajà |
| Grape variety | |
| COUNTRY | Italy |
| REGION | Piedmont |
| Format | 0,75 lt |
| ALCOHOL CONTENT | 14.50% |
| Drinking Window | |
| Green | Organic |
| En Primeur |
Barbaresco Rabajà comes from the Rabajà Cru, in the village of Barbaresco. The soil is clay, tuff with marl and limestone and the vineyard faces on south west exposition. The average age of the vines is around 50-60 years.
2019 was characterized by cool weather, “autumnal rather than a winter”; short on both snow and rainfall until March, along with higher temperatures and lower than average seasonal rainfall. April brought back suitable spring weather, which was variable and provided the countryside with essential rains. This slowed down the phenology of the vines, delaying ordinary work in the vineyard. This climatic condition continued until the end of May with several rainy days that made the management of the vineyard complex (as in 2018). This did not create apprehension, however, it certainly caused a certain heterogeneity between the different vineyards. June was one of the hottest months of the last decade, similar in temperature to that of 2003. A unique episode during the last week of the month provided a phase of heat showing maximum temperatures of just under 40 ° C. July, instead, moved at two speeds with two storms that brought rain and cooler temperatures for the period. As often happens, the months of August and September are crucial, and this year also the beginning of October. By August it was clear that harvest would take place in the traditional period. The month’s weather had been average, with a short rainfall, while September brought new precipitations, albeit only over a number of individual days. The period was summery with strong temperature changes, which is extremely favourable to the quality of the Nebbiolo grapes both in terms of health and in terms of quality. The days were sunny and hot, having a maximum temperature of up to 29-30 ° C and a minimum temperature of around 10 ° C. Between the end of September and the beginning of October, the Nebbiolos were brought home. The collection was differentiated between the various vineyards. The product is very promising, with a clear acidic framework, virtuous phenolic complexity, alcoholic gradations with non-extreme values.
THIS WINE IS NOT YET RELEASED ON THE MARKET, THIS IS A PRE-PURCHASE OF THE SELECTED ITEM. THE PRODUCT WILL BE DELIVERED ACCORDING TO THE SHIPPING INFORMATION PROVIDED AT THE MOMENT OF PURCHASE, AS SOON AS IT IS RELEASED (expected fall 2021).
Nose: nose-embracing with scents of flowers (rosehip, violet), opening to raspberry and cherry.
Flavour: mouth-filling taste with soft tannins, with a long finish recalling the aromas revealed on the nose.
Pairing: red meat or main courses: roasted veal, braised meat, etc.. game, white truffle, ripened cheese.
16-18°C
We follow a simple sort of viticulture. It is simple because our goal is to respect an ecosystem that already maintains a natural equilibrium, as long as it is protected from pollution and other factors that alter its natural cycle. We do not use any synthetic fertilizers or treatments, just copper and sulphur (the latter obtained from sulphur rocks as opposed to refined petroleum) aided by organic substances like aloe vera, brown seaweed, propolis, and sage. These products have been proven to provide natural immunity against insects and disease. The technology that we use in the vineyards utilizes the existing natural balance rather than creating a new one. We use meteorological data and wireless communication to monitor the conditions of each vineyard in real time. We pay particular attention to fertilizing our vines. We are what we eat, so we are especially careful about what our plants absorb. The manure we use for humus comes from selected, local, non-industrial breeders that operate in ways that we approve. We use manure that is at least one year old and that has successively been aged for two years under straw and transformed by earthworms. This is how we obtain compost made of pure organic matter, without any chemical or synthetic additions. To respect and encourage biodiversity, we sow oats, barley, buckwheat and different species of wildflowers between the rows. These help prevent soil erosion and promote the presence of benign insects. To combat grapevine moths we have chosen sexual confusion methods that use little strips that release pheromones. We believe in the moon cycle for our vineyards and winery jobs: we want to keep alive a tradition that is going on for generations, from grandfather to grandson.
Vinification: in stainless steel for about 20-25 days
Maturation: about 12 months in French oak barrique plus
about 12 months in French oak barrel.
