Barbaresco DOCG 2021 from Azienda Agricola Ronchi is a red wine made from the best Nebbiolo grape varieties. It represents the highest expression of Piedmontese oenology. Grape variety: 100% Nebbiolo. Vineyards: Municipality of Barbaresco, in the geographical mention "Ronchi" and a small vineyard near the farmhouse. Soil: marl and limestone soil, with clayey infiltrations, moderately compact. Cultivation: almost entirely manual training of the rows planted respecting the contour lines. The pruning method is traditional Guyot with modification to bow leaving 8-10 buds on the fruiting shoot. The autumn soil processing is carried out in alternating rows, sowing legumes and other cover crops. No chemical fertilization or weeding is practiced. Treatments for pests are based on integrated pest management and the method of sexual confusion with pheromones against the leafroller moth. Harvest: the grapes are hand-picked generally between the end of September and the beginning of October. Winemaking: begins with the destemming and soft pressing of the clusters. Fermentation takes place at controlled temperature around 28-30° C in steel containers. Maceration with the skins lasts for 12-15 days. Maturation: maturation occurs partly in barrique and partly in large wood for about 22-24 months followed by bottling in May-June of the third year after the harvest. An adequate aging in bottle follows. Alcohol content: 14% vol.
Shipping costs £40.63, free over £252.30
Price VAT included
Barbaresco DOCG 2021 from Azienda Agricola Ronchi is a red wine made from the best Nebbiolo grape varieties. It represents the highest expression of Piedmontese oenology. Grape variety: 100% Nebbiolo. Vineyards: Municipality of Barbaresco, in the geographical mention "Ronchi" and a small vineyard near the farmhouse. Soil: marl and limestone soil, with clayey infiltrations, moderately compact. Cultivation: almost entirely manual training of the rows planted respecting the contour lines. The pruning method is traditional Guyot with modification to bow leaving 8-10 buds on the fruiting shoot. The autumn soil processing is carried out in alternating rows, sowing legumes and other cover crops. No chemical fertilization or weeding is practiced. Treatments for pests are based on integrated pest management and the method of sexual confusion with pheromones against the leafroller moth. Harvest: the grapes are hand-picked generally between the end of September and the beginning of October. Winemaking: begins with the destemming and soft pressing of the clusters. Fermentation takes place at controlled temperature around 28-30° C in steel containers. Maceration with the skins lasts for 12-15 days. Maturation: maturation occurs partly in barrique and partly in large wood for about 22-24 months followed by bottling in May-June of the third year after the harvest. An adequate aging in bottle follows. Alcohol content: 14% vol.
