The top Barbera from Rocco di Carpeneto: it combines all the positive attributes that one would expect from this grape variety: precise aromas, a truly lively acidity, vitality, substance and density and an earthy, rustic undertone. The vines, planted in 1955, are all rooted in the clay and loam-based Rocco vineyard at 270 metres above sea level and are usually harvested by hand in the first days of October.
As always, fermentation starts spontaneously and takes place in stainless steel tanks. The subsequent ageing lasts 25 months and takes place mainly in large wooden barrels.
Reitemp is a Piedmontese dialect expression from the mid-18th century and refers to the "sound of bells heralding a thunderstorm."
Cool, compact and powerful, with gripping acidity and a powerful body that balances the acidity. Embedded in this corset are red-fruity, floral and earthy flavours that flow coolly and straightforwardly towards the palate and are still noticeable far beyond. A perfect accompaniment to the more sumptuous specialities of Piedmontese cuisine.
Data sheet
Grape variety: 100% Barbera
Vineyard: Vigna Rocco. Planted with Barbera in 1955. Vigna Rocco lies at 270 metres above sea level and is mainly based on loam and clay, with a planting density of 6000 vines per hectare and an average yield of 0.7 kg/vine
Exposure: East-west
Harvest: by hand
Fermentation: spontaneous | wild yeasts, in steel tanks
Ageing: 25 months in used tonneaux and barriques.
Filtration: no
SO₂: < 30mg/l
Alcohol content: 15.50%
Closure: Natural cork
Drinking temperature: 16-18 °C
Perfect drinking maturity: from now - 2030
Bottle format: 0.75 litres
All winegrowers listed on Vinonudo work with compost, organic fertilisers and natural preparations in their vineyards and do not use herbicides, pesticides or artificial fertilisers.
