Azienda Agricola Ronchi

Varietal/Blend
Nebbiolo

Vineyard Area
From vines on the eastern end of Barbaresco within an amphitheater-shaped cru called "Ronchi" — vines have been planted from 1970 and 2016.

Soil
Limestone marl with clay deposits of medium compactness

Elevation
250 meters

Exposure
East-southeast

Vinification
Manually harvested, de-stemmed and crushed followed by a 12-15-day native fermentation and maceration in a stainless steel vat.

Maturation
22-24 months in large Slavonian oak cask

Marketing Materials:

Labels + -

Varietal/Blend
Nebbiolo

Vineyard Area
From a single plot of old vines within the amphitheater-shaped cru called "Ronchi" — vines were planted in 1970.

Soil
Limestone marl with clay deposits of medium compactness

Elevation
250 meters

Exposure
Southeast

Vinification
From a selection of Ronchi's best fruit of the vintage, which always comes from the same plot just next to the winery. Grapes are harvested by hand, de-stemmed and crushed followed by a 12-15-day native fermentation and maceration in a stainless steel vat.

Maturation
24 months in a combination of two-thirds barriques and one-third in botti.

Marketing Materials:

Labels + -

Varietal/Blend
Nebbiolo

Vineyard Area
From a small parcel that Giancarlo leases in Neive

Soil
Calcareous clay and marl

Elevation
320 meters

Exposure
West

Vinification
From a selection of Ronchi's best fruit of the vintage, which always comes from the same plot just next to the winery. Grapes are harvested by hand, de-stemmed and crushed followed by a 12-15-day native fermentation and maceration in a stainless steel vat.

Maturation
24 months in a combination of two-thirds barriques and one-third in botti.

Varietal/Blend
Nebbiolo

Vineyard Area
From a single plot of the estate within the amphitheater-shaped cru called "Ronchi" — vines were planted in 1970.

Soil
Limestone marl with clay deposits of medium compactness

Elevation
250 meters

Exposure
Southeast

Vinification
From a selection of Ronchi's best fruit of the vintage, which always comes from the same plot just next to the winery. Grapes are harvested by hand, de-stemmed and crushed followed by a 12-15-day native fermentation and maceration in a stainless steel vat.

Maturation
36 months in a combination of two-thirds barriques and one-third in botti.