Albino Rocca Barbaresco Ronchi 2022

Ronchi is the oldest and largest holding of Albino Rocca, and the cru the estate is most closely identified with.

This limestone-rich cru runs along the southern belt of the Barbaresco appellation, close to the town itself, and the Rocca cellars sit directly above the southeast-facing vineyard. The family's parcel extends almost six hectares, three of them planted to Nebbiolo, which amounts to roughly a third of the cru's total area. The vines are between 50 and 75 years old, and the combination of that vine age, southeast exposure and deep clay-limestone soils is about as favourable as Barbaresco gets. Ronchi has a long record of producing wines that are wildly aromatic and rich in both complexity and structure, and Rocca works in an elegant register that favours perfume and fine tannin over sheer extraction. Barbaresco requires a minimum of 26 months' ageing, at least nine of them in wood, before release.

Approachable earlier than Barolo but worth a decade; decant and serve at 16-18°C with braised beef, roast game or aged Castelmagno.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Structured, Aromatic
Grape Varietal: Nebbiolo
Tastes Like: Comparable to a fine Pinot Noir in colour and perfume, but with far firmer tannin and greater structure
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Barbaresco DOCG
Region: Barbaresco, Piedmont, Italy
Terroir: Deep clay-limestone soils on the southeast-facing Ronchi cru, with vines between 50 and 75 years old
Aging: Minimum 26 months before release, at least nine of them in wood
Serving Temperature: 16–18℃ – Decant before serving

Albino Rocca is a Barbaresco estate whose cellars sit directly above the Ronchi vineyard, the oldest and largest of its holdings and the cru with which the family is most closely identified. The estate works in an elegant register that favours perfume and fine tannin over sheer extraction.

Ronchi runs along the southern belt of the Barbaresco appellation, close to the town itself. The family’s parcel extends almost six hectares, three of them planted to Nebbiolo, which amounts to roughly a third of the cru’s total area. The vines are between 50 and 75 years old, and the combination of that vine age, southeast exposure and deep clay-limestone soils is about as favourable as Barbaresco gets. The cru has a long record of producing wines that are wildly aromatic and rich in both complexity and structure.

Meat: Perfect with braised beef, brasato or slow-cooked short rib
Game: Excellent with roast venison, hare ragù or wild duck
Pasta: Pairs beautifully with tajarin, agnolotti del plin or a rich meat ragù
Truffle & Mushroom: Ideal with white truffle dishes, porcini risotto or roasted mushrooms

Castelmagno: Crumbly and pungent, the classic Piedmontese match for the wine
Parmigiano Reggiano: Aged and umami-rich, softening the wine's tannin
Toma Piemontese: Semi-firm and nutty, complementing the wine's savoury depth
Bra Duro: Hard and sharp, standing up to the wine's structure

Brasato al Nebbiolo (Piedmontese Braised Beef)

Ingredients (Serves 4–6):

• 1.2kg beef chuck or blade, in one piece
• 750ml Nebbiolo
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 2 garlic cloves, crushed
• 2 bay leaves
• 1 cinnamon stick
• 4 cloves
• 3 tbsp extra virgin olive oil
• Salt and cracked black pepper
• Soft polenta, to serve

Instructions:

1. Place the beef in a deep bowl with the wine, vegetables, garlic, bay, cinnamon and cloves. Cover and refrigerate overnight.
2. Lift the beef from the marinade and pat dry, reserving both the liquid and the vegetables.
3. Heat the olive oil in a heavy casserole and brown the beef thoroughly on all sides. Remove and set aside.
4. Add the reserved vegetables to the pot and cook until softened and lightly coloured.
5. Return the beef, pour in the reserved marinade and bring to a gentle simmer.
6. Cover and cook over very low heat for 3 hours, turning the meat occasionally, until completely tender.
7. Lift out the beef and rest it. Remove the whole spices and blend the sauce until smooth, reducing if needed.
8. Slice the beef thickly, spoon over the sauce and serve with soft polenta.

The great Sunday dish of the Langhe, Brasato al Nebbiolo is the natural partner to Barbaresco Ronchi. The wine’s firm tannin and bright acidity cut through the richness of the slow-braised beef, while its perfume and savoury depth mirror the spice and reduced wine in the sauce.