The Barbaresco Ronchi DOCG 2021 from Azienda Agricola Ronchi is a red wine made from the finest Nebbiolo grapes. It represents the highest expression of Piedmontese enology. Grape: 100% Nebbiolo Vineyards: Municipality of Barbaresco, in the geographical mention "Ronchi" and a small vineyard near the farmhouse. Soil: marly and calcareous soil, with clay infiltrations, moderately compact. Cultivation: almost entirely manual of the rows planted respecting the contours. The pruning method is traditional Guyot with bow modification, leaving 8-10 buds on the fruiting shoot. The autumn processing of the soil is carried out in alternate rows, sowing legumes and other cover crops. No fertilization or chemical weeding is practiced. Pest control treatments are based on integrated pest management and the method of sexual confusion with pheromones against the grapevine moth. Harvest: the grapes are harvested by hand generally between late September and early October. Vinification: begins with destemming and soft pressing of the clusters. Fermentation occurs at controlled temperature around 28-30° C in steel containers. Maceration with the skins lasts for 12-15 days. Aging: aging 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 harvesting. An appropriate bottle aging follows. Alcohol content: 14.5% vol.
The Barbaresco Ronchi DOCG 2021 from Azienda Agricola Ronchi is a red wine made from the finest Nebbiolo grapes. It represents the highest expression of Piedmontese enology. Grape: 100% Nebbiolo Vineyards: Municipality of Barbaresco, in the geographical mention "Ronchi" and a small vineyard near the farmhouse. Soil: marly and calcareous soil, with clay infiltrations, moderately compact. Cultivation: almost entirely manual of the rows planted respecting the contours. The pruning method is traditional Guyot with bow modification, leaving 8-10 buds on the fruiting shoot. The autumn processing of the soil is carried out in alternate rows, sowing legumes and other cover crops. No fertilization or chemical weeding is practiced. Pest control treatments are based on integrated pest management and the method of sexual confusion with pheromones against the grapevine moth. Harvest: the grapes are harvested by hand generally between late September and early October. Vinification: begins with destemming and soft pressing of the clusters. Fermentation occurs at controlled temperature around 28-30° C in steel containers. Maceration with the skins lasts for 12-15 days. Aging: aging 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 harvesting. An appropriate bottle aging follows. Alcohol content: 14.5% vol.
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