# Rocche dei 7 Fratelli Barbaresco (2021)

- **Producer:** Lodali
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €35
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, rose, violet, black pepper, liquorice, vanilla, cedar, smoke, toast, leather, tobacco, forest floor, mushroom

## About this wine

Lodali is a historic estate located in the Piedmont region of Italy, established in 1939 by Giovanni Lodali. Based in Treiso, one of the key communes of the Barbaresco appellation, the winery has been passed down through generations and is currently managed by Walter Lodali. The 'Rocche dei Sette Fratelli' (Cliffs of the Seven Brothers) is a highly distinctive vineyard site characterized by its dramatic, steep sandy-clay ridges. This unique terroir, combined with the estate's commitment to traditional Piedmontese viticulture, yields a Barbaresco of notable elegance, structure, and aromatic complexity.

## Interesting facts

- The 'Rocche dei Sette Fratelli' is a dramatic natural amphitheater of deep, sandy chasms located in the Treiso zone of Barbaresco.
- Lodali was founded in 1939 by Giovanni Lodali, who originally crafted wines to serve to customers in his local tavern.
- The 2021 vintage in Piedmont is widely celebrated by critics for producing wines of outstanding structural balance and longevity.

## Food pairing

Nebbiolo's high acidity and robust tannins require rich, savory dishes with ample fat and protein to soften the structure. Earthy flavors like mushrooms and truffles mirror the wine's complex tertiary potential, while red fruit reductions complement its primary cherry notes.

## Wine making process

The winemaking process for this Barbaresco follows classic regional methods. Nebbiolo grapes are carefully selected and harvested by hand. Fermentation takes place in temperature-controlled stainless steel tanks, accompanied by a maceration period on the skins lasting approximately 15 to 20 days to extract color, structure, and fine tannins. Following fermentation, the wine is aged for 18 to 24 months in medium-sized oak casks (botti), allowing for slow oxygenation and integration of wood character without overpowering the grape's natural profile. The wine is then refined in the bottle before release.