CODE: 6640

Barbaresco Docg “Rocche dei 7 fratelli”


Treiso, Langhe (Piemonte)

Grape variety



Walter Lodali

Grape Variety
Usually cultivated in an area of ​​Piedmont and in some places at the foot of the Alps. Nebbiolo wines always have a ruby ​​color with garnet reflections, which turn into more orange tones after aging. These wines show fresh fruity notes in their youth; while over the years they often develope elegant notes of dried flowers, sometimes undergrowth. It can develop spicy, tobacco and goudron tertiary hints. Wines of constant good structure, whose tannins generally take many years to soften.
The term Langhe derives from an ancient Celtic word that expressed the concept of “stretchs of land”. In this region hills are often flanked in parallel and steep. The soils have sedimentary and marine origin, mainly calcareous. These, however, vary considerably a short distance away, sometimes including bluish tuff, other times veins of clay, or banks of sand and fossils. The climate is strongly influenced by the protection of the Alps and by the mild currents of the nearby Ligurian Sea. The presence of considerable altimetries, valleys and sun exposures generate a kaleidoscope of micro-climatic situations. The combination of different terrains and environments makes clear, as in few parts of the world, the importance of distinguishing wines through geographical sub-area mentions. The “Rocche dei sette fratelli” vineyard takes its name from seven badlands that create a chasm in an immense sandy bank. The impressive altitude difference generates important day and night breezes. It is characterized by limestone soil with an alternation of clay veins and imposing sand banks.
For this wine, Walter chooses Nebbiolo grapes coming only from the “Rocche dei sette fratelli” vineyard. The sand of the land, the breezes and the good temperature variations guarantee very fine perfumes and a pleasant elegance. For this Barbaresco Docg, Walter chooses a “traditional” refinement, using large wooden barrels that favor a slow exchange of oxygen in the wine.
Vinification and finishing
Vinification “in red” at controlled temperature with maceration for 15-18 days with continuous pumping over and punching down. After malolactic fermentation, aging in large 26 hectolitre barrels for about a year and a half, followed by a further refinement of at least 6 months in bottle.
Tasting notes
Bright garnet red color. The nose has fruity aromas, which evolve into delicate notes of dried flowers and tobacco. In the mouth there is a warm and enveloping sensation, a wine of great elegance, harmonious. The tannins are quite soft; suggest a potential for further improvement in aging.
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