The History of a "Grand Cru"
The Rocche dell’Annunziata is one of the most important hills cultivated of the Barolo region – indeed in the world. This Cru is the most important part of the territory once known as Marcenasco and already documented in 1194, when it belonged to the Benedictine Abbey of San Martino in La Morra. In the last few decades the Cru’s boundaries were gradually enlarged – leading to some heated discussions – especially in the eastern part, looking towards La Morra itself. As a result, ‘Rocche dell’Annunziata’ has become a pretty large Crus in the Barolo region, covering about 30 hectares (74 acres), including all the parcels up to the hamlet of Boiolo in the west, and to the road from Annunziata village to La Morra. The importance of this Cru is shown by how many great producers have vines here: Lorenzo Accomasso, Erbaluna, Rocche Costamagna, Franco Molino, Mario Gagliasso, Paolo Scavino, Roberto Voerzio, Bartolo Mascarello, Aurelio Settimo, Renato Ratti, Renato Corino, Mauro Veglio, Andrea Oberto, Fratelli Revello, plus other private owners who do not wish it to be known that they have vines there, since they do not bottle and label under their own name, or simply sell grapes.
Barolo Rocche dell’Annunziata DOCG
Our Barolo Rocche dell’Annunziata is the soul of Trediberri, the cornerstone of the entire project.
The exceptional terroir and extremely limited quantity produced spurs us to consider every tiny detail, with the aim of producing a wine of a quality that this vineyard deserves. The first vintages we produced were dictated by the tiny quantity of grapes and hence the need to age the wine in small barrels. With the increase in vineyard at our disposal, we are now able to age the Rocche dell’Annunziata in a single botte of 25hl (2,500 litres/660 gallons) made from Slavonian oak by Garbellotto. This means that the focus of the wine is purity of fruit and clarity of the aromas. The wine is fermented in a single cement tank of 50hl (5,000 itres/1,320 gallons) with an initial inoculation using a specific pied de cuve already under fermentation. We pump-over 5-6 time per day for the first week, and 2-3 times per day for the rest of the fermentation and maceration. The length of skin contact varies between 3 and 4 weeks depending upon the quality of the grapes and the thickness of the skins. It then ages for 20 to 24 months in wood, with 1-2 rackings per year, is fined with Bentonite if needed and bottled without filtration.
Our Barolo Rocche dell’Annunziata is packaged and sold exclusively in wooden six-boxes and a few magnums – typically 24-30.