1988 saw the unveiling of the first bottle of Roccato. This wine, conceived and willed into being by Italo and Sergio and based on equal parts of Sangiovese and Cabernet Sauvignon grapes, represents the essence of the path undertaken by the winery itself. Indeed, like Rocca delle Macìe, which started out from the tradition of Chianti Classico and has since opened up to innovation without ever forgetting its origins, Roccato represents the encounter of the most typical roots of Sangiovese with the modernity symbolized by Cabernet and by the barriques used for the aging process. A mouth-filling, velvety wine that is rich in aromas of blackberry, plum and licorice, Roccato has a good mineral component and a tannic structure that is capable of supporting long-term aging.
The grapes are selected by hand within one the best vineyard of Le Macìe estate in Castellina in Chianti, “Poggio alle Pecchie Vineyard”, 100% Cabernet Sauvignon planted in the 1996. After 10 days of alcoholic fermentation, the wine goes through 15 days of postfermentative maceration, and then the wine is transferred into concrete vats for the malolactic fermentation. The wine matured 18 months in French barriques from Allier region, 50% new, followed by at least 20 months in the bottle.
Colour - Deep ruby red with garnet reflections.
Aroma - Rich in bouquet and persistent, with hints of red berries and spices like cocoa, vanilla and coffee.
Palate - Warm and well-balanced, with a consistent structure of tannins which support the long finish of the wine.
Meeting all the criteria for successful long-term ageing, it pairs structured sauces, read meats, game dishes and dry cheeses. Serve at 18/20 °C.
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