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Technique
Viticulture
Production of 40,000 bottles on the Roddino plot in Serralunga d'Alba in guyot pruning. Vines aged between 20 and 40 years.
Oenology
The harvest begins in mid-October. Vinification takes place in concrete vats for a fermentation of about 15 days with daily pumping over and racking. The wine is matured in French oak tuns with a capacity of 50 hectolitres.
Suggestions for accompaniment
Brezzaola on a bed of rocket - Vinaigrette of veal loin cooked with string.
Liquid geography
For over a century, the Rosso family has owned great wines in the Barolo region. In the early 1980s, Giovanni Rosso restructured a large part of the vineyard with innovative plantings for the time, in order to produce high quality grapes. In 2001, at the age of 27, his son Davide took over the responsibility of the winery with a single objective: "The wine must be a perfect reflection of its terroir". The land is that of Serralunga d'Alba, one of the best in the world, and the total surface area of the winery is now 10 hectares, spread over several Grands Crus.
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