# La Roccia (2022)

- **Producer:** Lucia De Masi
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Rondinella, Molinara, Corvinone
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 15.5%
- **Average price:** €16
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, violet, black pepper, vanilla, cloves, cedar, chocolate, dried fig, prune, leather, tobacco

## About this wine

La Roccia is a distinctive Amarone della Valpolicella DOCG produced by Lucia De Masi in the Veneto region of northeastern Italy. The name, translating to 'The Rock,' pays homage to the hard limestone and clay-limestone soils of the Valpolicella hillsides. In these rugged vineyards, vines are forced to dig deep through fractures in the rock to access water and nutrients, yielding highly structured and mineral-driven fruit. Lucia De Masi is known for maintaining traditional practices, notably retaining a significant portion of Molinara in the blend to preserve the historic, rustic character of the appellation.

## Interesting facts

- The name 'La Roccia' (The Rock) honors the fractured limestone soils of Valpolicella that force vines to dig deep for water.
- While many modern producers have phased out Molinara, this wine retains 10% of the grape to preserve historic freshness.
- The grapes lose up to 40% of their water weight during the 120-day Appassimento drying process before fermentation.

## Food pairing

This full-bodied, high-alcohol Amarone requires rich, savory, and high-protein dishes to balance its robust structure. The high protein and fat in braised meats and aged cheeses soften the firm tannins, while the wine's underlying acidity cuts through the richness of slow-cooked stews. The intense concentration of the wine matches the deep, savory flavors of game and aged dairy.

## Wine making process

The winemaking process for La Roccia centers on the traditional Appassimento method. Hand-harvested grapes are placed on bamboo racks in specialized drying rooms (fruttai) for three to four months, losing up to 40% of their water weight to concentrate sugars and acids. Following dehydration, a slow, cool fermentation takes place in temperature-controlled stainless steel tanks over 30 to 40 days. In accordance with DOCG regulations, the wine is aged for a minimum of 24 months in oak casks, primarily French oak barriques and traditional Slavonian oak, to develop its complex structure.