About Barolo DOCG Rocchettevino
- Style
- Red
- Grape Varieties
- Nebbiolo
- Price Range
- $48-57
- Alcohol
- 14%
A single-vineyard Barolo from the family's 0.56-hectare Rocchettevino plot in La Morra, planted on calcareous clay. Grapes are fermented on the skins for up to 15 days, then aged in used barriques, Slavonian oak casks, and concrete tanks before extended bottle aging.
Rocchettevino is Bovio's most traditionally styled Barolo — rose, red berry, crushed mint and truffle aromas over taut, close-grained tannins.
New to wine?
Traditional, elegant and floral — a great showcase of classic La Morra Barolo craftsmanship.
Food Pairings
Braised veal cheeks, dishes with black truffle, or aged pecorino.
When to drink it
Autumn dinners featuring truffle or wild mushroom dishes.
Terroir & Winemaking
100% Nebbiolo from the 0.56-hectare Rocchettevino plot (calcareous clay). Fermented on skins up to 15 days; aged 12 months in used barriques, 12 months in Slavonian oak casks, 6 months in concrete, then 6 months in bottle before release.
About the producer
BovioElegant Barolo from La Morra's iconic Arborina and Gattera crus.Visit the producer page →Frequently Asked Questions
- What is unique about the Rocchettevino vineyard?
- It's a small, 0.56-hectare family-owned plot in La Morra on calcareous clay soil, producing a traditionally styled, elegant Barolo.
- What does Bovio Rocchettevino taste like?
- Floral and earthy notes with dark berries and cherries, often showing smoke, leather, licorice, sage, menthol and blood orange, or rose, red-berry, crushed mint and truffle depending on vintage.
- How is it aged?
- Fermented on the skins up to 15 days, then aged 12 months in used barriques, 12 months in Slavonian oak casks, 6 months in concrete tanks, and 6 months in bottle.
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