About this wine
Cascina Roccalini's flagship single-vineyard Barbaresco, sourced from the historic Roccalini cru that the Veglio family has farmed since 1920. Vines date to 1961 on a south-west-facing, clay-marl slope overlooking the Tanaro river at roughly 300m elevation. Until Paolo Veglio's first estate bottling in 2005, this fruit was sold to Bruno Giacosa. Fermentation happens spontaneously with indigenous yeasts in concrete, followed by an extended roughly 60-day maceration using the traditional cappello sommerso (submerged cap) method, then about two years of aging in large, neutral Slavonian oak casks. Bottled unfined and unfiltered with minimal added sulfites.
A structured, food-driven Barbaresco best decanted or paired with a hearty meal rather than sipped alone.
Sommelier's Note
"This is the wine that once supplied Bruno Giacosa's own bottlings — a Roccalini cru Barbaresco with the perfume and structure to prove why the grapes were so coveted."
Food Pairings
Classic with braised Piedmontese beef (brasato al Barolo), porcini mushroom risotto, and aged Alpine cheeses; its firm tannins and bright acidity also suit game such as venison.
When to drink it
Special dinners, aged cheese boards, Piedmontese cuisine pairing
Specs
- Grape Varieties
- Nebbiolo
- Style
- Red
- Alcohol
- 14%
- Price Range
- ¥6,500-8,500
Terroir & Winemaking
100% Nebbiolo from the Roccalini cru (planted 1961), south-west-facing clay-marl soils at ~300m elevation. Spontaneous fermentation with indigenous yeasts in concrete tanks, ~60-day maceration via cappello sommerso, aged approx. 24 months in large Slavonian oak botti. Bottled unfined and unfiltered with minimal added sulfites. ABV approx. 14%.
Frequently Asked Questions
- What makes Barbaresco Roccalini different from other Barbaresco wines?
- It's a single-vineyard expression of the historic Roccalini cru, whose grapes were sold to Bruno Giacosa for decades before Paolo Veglio began estate-bottling in 2005.
- How is Barbaresco Roccalini made?
- Spontaneous fermentation with wild yeasts in concrete, roughly 60 days of cappello sommerso maceration, and about two years in large Slavonian oak casks, bottled unfined and unfiltered.
- What food pairs well with Barbaresco Roccalini?
- Braised beef, porcini risotto, aged cheeses, and game dishes stand up well to its firm tannins and bright acidity.
- Is Barbaresco Roccalini good for aging?
- Yes — its firm tannic structure and bright acidity make it suitable for cellaring 5-10+ years from a strong vintage.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
バルバレスコ・リゼルヴァ・ロッカリーニ
Barbaresco Riserva Roccalini
RedNebbiolo
The estate's Riserva bottling from the Roccalini cru, made only in strong vintages since Paolo Veglio's first Riserva in 2010. It undergoes the same spontaneous fermentation and cappello sommerso maceration as the standard Barbaresco Roccalini but is aged longer, resulting in a deeper, more structured wine built for the cellar.
バルベーラ・ダルバ
Barbera d'Alba
RedBarbera
Cascina Roccalini's 100% Barbera bottling from the estate's Alba-zone vineyards, showing the variety's signature dark fruit and juicy acidity. A traditionally made, food-oriented red meant to accompany the trattoria table rather than stand alone.
ドルチェット・ダルバ
Dolcetto d'Alba
RedDolcetto
The estate's Dolcetto d'Alba, a deeply colored, softly tannic red showing ripe dark berry fruit and a characteristic bitter-almond finish. Made in the same low-intervention style as the rest of the range and meant to be enjoyed young.
ランゲ・ネッビオーロ
Langhe Nebbiolo
RedNebbiolo
Cascina Roccalini's everyday Nebbiolo, released with a shorter maceration and aging regime than the estate's Barbaresco bottlings to preserve freshness and immediate drinkability. Fragrant with flowers and small red fruits, juicy and elegant, it offers an accessible introduction to Paolo Veglio's style.