# Barolo Rocche dell’Annunziata (2020)

- **Producer:** Azienda Agricola Mario Gagliasso
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piedmont, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–17 °C
- **Aromas & flavours:** rose, raspberry, liquorice, red cherry, redcurrant, chocolate, vanilla, cedar, cloves, eucalyptus, tobacco, earth, mushroom, leather, resin

## About this wine

Barolo DOCG Rocche dell'Annunziata 2020 is a 100% Nebbiolo wine from Azienda Agricola Mario Gagliasso, located in the La Morra sub-region of Piedmont, Italy. The grapes are cultivated in the renowned Rocche dell'Annunziata vineyard, a site known for producing wines of elegance and finesse. The 2020 vintage is characterized by its balance and drinkability. The Gagliasso family has been producing wine since the 1960s, with Mario Gagliasso taking over ownership in the 1980s. The estate is situated in La Morra, offering views of the Langhe landscape.

## Interesting facts

- Rocche dell'Annunziata is a historic and highly regarded 'cru' vineyard.
- Grapes come from vines averaging 50 years old.
- Vineyard has west and southwest exposure.
- Production is limited to around 7,000 bottles annually.

## Food pairing

The wine's medium+ body and firm tannins are well-suited to complement the richness of proteins like beef, lamb, and duck. The wine's inherent savory notes and potential for earthy undertones harmonize with game meats and aged cheeses. Its bright acidity can cut through richer dishes, cleansing the palate.

## Wine making process

The grapes for Barolo Rocche dell’Annunziata Mario Gagliasso 2020 are grown using the Guyot method and undergo hand-harvesting with selection. Maceration lasts for approximately three weeks at 27°C, followed by fermentation with natural yeasts in stainless steel tanks at around 30°C for 30-35 days. A post-fermentative maceration of 12-15 days brings the total skin-juice contact to about four weeks. Malolactic fermentation occurs spontaneously in stainless steel. The wine is then aged for 18 months in large Slavonian oak barrels.