Aromas brought to mind smashed raspberries, roses and violets, truffles, and eventually black licorice.
Classic pale color with rub-orange tinge along the edge.
Rocche dei Manzoni Barolo has noticeable freshness to the fruit which is often buried under layers of tannin in young Barolo. Tannins are very tightly wound on the palate, and the wine certainly needs some time in bottle to mature.
Sourced from multiple vineyards in the municipality of Monforte d’Alba. Selection of grapes, fermentation at controlled temperature for about 15 days in contact with the skins. The grapes then undergo a further selection in the cellar for the purposes of blending from the various vineyards. The wine is aged in wood and then in cement. After bottling, further refining in bottle prior to market release.
Smoked meats, salami and aged Piave cheese, as well as any red meats. Decant at least four hours before serving to allow aeration and for the aromas to become fully fledged, or age another four to 10 years.