Barolo DOCG Riserva Vigneto Rocchette 2015 Accomasso

What kind of wine is it

Barolo Riserva Vigneto Rocchette di Accomasso is a still red wine made exclusively from Nebbiolo grapes in the Barolo area of Piedmont. Produced by Accomasso, it stands out for its solid structure and complexity, expressed through prominent tannins and a framework designed for extensive ageing in bottle. The winemaking process includes spontaneous fermentation in stainless steel and a long maturation in oak barrels, factors that define aromatic precision and depth, thus clearly expressing the typicity of the area. Suitable for those seeking intensity, balance, and a wine with ageing potential.

Where it comes from

The Rocchette vineyard lies in La Morra, at the heart of the Barolo zone, on a historic plot about 300 meters above sea level. The hillside exposure and the temperature swings of the Langhe favour a complete ripening of Nebbiolo, resulting in lively acidity and refined tannins. The soils are clayey and calcareous with iron presence, a combination that offers body, tension and age-worthiness. The soil and climate context of La Morra results in a Barolo with a broad yet composed structure, with vivid aromas and steady progression.

How it is made

The grapes are from a meticulously selected harvest and follow traditional methods. Alcoholic fermentation occurs in stainless steel with indigenous yeasts and temperature control, preserving purity and harmony with the raw material. The maceration on the skins allows the extraction of colour, tannins and typical Nebbiolo aromas. No chemical interventions are carried out on the musts; the vineyards are managed using organic fertilizers and selective pruning. Maturation of around 48 months in oak barrels stabilises the structure and harmonises the phenolic components.

Tasting notes

In the glass, it shows an intense ruby red color with garnet highlights, indicating controlled evolution. The bouquet is broad and layered, with notes of ripe cherry, plum, black pepper, tobacco, and cocoa. The oak ageing adds light vanilla nuances without overpowering the fruit. On the palate it is powerful and concentrated, with dense yet well-integrated tannins, sustained acidity, and a balance that drives its progression. The finish is long and precise, with spicy echoes and a structural sensation that invites ageing.

Pairings

It pairs naturally with red meats, game, and aged cheeses, thanks to its structure and tannin, which complement rich and flavorful dishes. In Piedmontese cuisine, it accompanies braised beef in Barolo, slow-cooked meat, and preparations with mushrooms and truffles. Also recommended with tajarin with meat ragù or important roasts, especially those with slow cooking that enhances the wine's persistence. With long-aged cheeses, particularly hard Alpine types, it strikes a balance between aromatic intensity and saltiness.

When to serve

Ideal during the cooler seasons and for occasions when a bold red is desired, such as Sunday lunches, meat dinners or tastings dedicated to the Langhe. Serve at around 18 °C in a large glass, with decanting or aeration to soften the tannins and open up the aromatic profile. The long ageing process and sturdy structure allow for cellar aging, with a drinking window that can stretch for many years. If tasted young, attentive service is beneficial. With further time, it gains in complexity and integration.