Vigna La Rosa
Vigna La Rosa
"La Rosa" Vineyard Serralunga d'Alba
Calcareous marl and clay
Exposure and altitude
South/south-west - 250/310m asl
Guyot 4.400-5.000 plants/ha
Mid - October
Vinification: one week fermentation in stainless steel tanks; after that, submerged cap maturation of about 20 days at room temperature, followed buy racking in barrels.
Ageing: 3 years in large casks (oak from Slavonia and the centre of France) prior to bottling and a further period of maturations of 12 months.
Barolo La Rosa is produced from the most painstaking selections carried out in vineyard. “La Rosa” represents an interpretation of Barolo of particular importance: here it is the soil and the sun – or what is called in short microclimate – which commands man and guides his technical decisions, and not vice versa. Deep garnet red with orange reflexes. The smell reminds ripe plum and spirit cherry. Clear to the nose with a perfume between fur and tar. Undergrowth smell with a wooden accent. The taste is sweet at first and then it becomes wide and rich with a highly tannic note. The slightly nougat aftertaste makes this wine long and sapid. “La Rosa” expresses the qualities of the Barolos grown in Serralunga d’Alba at their best, with a marked – almost feminine – concession to grace and softness in its flavour and bouquet.
Ideal with big red meat dishes and medium or mature cheeses, it can also make for pleasant after-dinner company.
Due to the prolongation of the winter, the vegetative cycle started later than average. The spring was temperate with some rainfalls during the month of May that hadn’t caused any damages to the vines. The summer was hot and dry, as well as the month of September where hot temperatures created ideal conditions for a perfect maturation of the grape.