Cascina Roccalini Barbaresco Roccalini 2012
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His approach to winemaking is to start in the vineyard and produce healthy grapes. He loves to be on his tractor and tend the land. He only works organically and takes care of many things by hand. The resulting wines are rich in flavor, complex in the terroir of the land, joyful and balanced. His total production is about 500 cases per year. On a culinary note, we enjoyed many, many different foods in Piemonte during this trip, but the stand-out was the Carne Crudo we ate at Roccalini. It's a raw meat dish from a special white cow of the region, simply flavored with fresh lemon juice and salt. Delicate and melt-in-your-mouth amazing, it gives steak tartare new meaning.
|Region||Italy, Piedmont, Barbaresco|
Wine SpectatorThis lively, elegant red offers intense aromas of graphite and cherry, with flavors of flowers, licorice and spices. Shows purity and harmony, but needs time for the elements to integrate. Fine length. Best from 2018 through 2028. 330 cases made.