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:

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:

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.