Family Article
Marchesi di Barolo Barolo Coste di Rose
Last edited on 5/28/2014 by lvjohn
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PRODUCTION ZONE:
Coste di Rose is a prestigious hill with full eastern exposure located in the community of Barolo, just in front of the Bussia area of Monforte. Coste di Rose is characterized by a more than 40% slope, that allows a perfect maturation of the Nebbiolo clusters, which are extremely demanding in terms of light and heat. The hill is of the Helvetian geological age, but, curiously, the soil quality is moderately calcareous (this originated from the marine deposits uplift, which are still found through regular agricultural maintenance) and especially rich in quartzite sand and fine silt, so that during normal farming operations emerge fossil shells. These peculiar characteristics confer to the Nebbiolo vines an intense and fine aroma, that brings to mind hints of wild mint.
CULTIVATION OF THE VINEYARD:
Low Guyot trellised system is used.
VINIFICATION:
The grapes are collected exclusively by hand and quickly taken to the cellar where they are destalked and softly pressed to extract from the peel and the outer area of the grape only the most noble and aromatic fractions. Fermentation, at controlled temperature, takes place in thermo-conditioned tanks. Maceration of the skins lasts 10 days, during this time the fermenting wine is regularly recycled from the bottom to the top of the tank in order to take all the elements present on the skins and to extract the color slowly and softly. Once the fermentation is finished the natural sugars of the grapes are totally converted to alcohol. The wine is then racked into cement tanks, that are lined with fiberglass and insulated by cork. Here the wines keeps for a long time the post-fermentation temperature of 22 °C. In this way, the malolactic fermentation begins spontaneously and is completed within 2 months.
AGING:
The wine is initially aged for 2 years, a part in Slavonian oak barrels (30 or 36 hectoliters / 789-947 U.S. gallons), and the other part in small French oak barrels (225 liters) slightly toasted. The fining carries on in bottle, for 12 months, before going into the market.
The vineyard finds again its unity by assembling the wine in the traditional big oak barrels and ends the fining in the bottle for 12 months, before going into the market.
Coste di Rose is a prestigious hill with full eastern exposure located in the community of Barolo, just in front of the Bussia area of Monforte. Coste di Rose is characterized by a more than 40% slope, that allows a perfect maturation of the Nebbiolo clusters, which are extremely demanding in terms of light and heat. The hill is of the Helvetian geological age, but, curiously, the soil quality is moderately calcareous (this originated from the marine deposits uplift, which are still found through regular agricultural maintenance) and especially rich in quartzite sand and fine silt, so that during normal farming operations emerge fossil shells. These peculiar characteristics confer to the Nebbiolo vines an intense and fine aroma, that brings to mind hints of wild mint.
CULTIVATION OF THE VINEYARD:
Low Guyot trellised system is used.
VINIFICATION:
The grapes are collected exclusively by hand and quickly taken to the cellar where they are destalked and softly pressed to extract from the peel and the outer area of the grape only the most noble and aromatic fractions. Fermentation, at controlled temperature, takes place in thermo-conditioned tanks. Maceration of the skins lasts 10 days, during this time the fermenting wine is regularly recycled from the bottom to the top of the tank in order to take all the elements present on the skins and to extract the color slowly and softly. Once the fermentation is finished the natural sugars of the grapes are totally converted to alcohol. The wine is then racked into cement tanks, that are lined with fiberglass and insulated by cork. Here the wines keeps for a long time the post-fermentation temperature of 22 °C. In this way, the malolactic fermentation begins spontaneously and is completed within 2 months.
AGING:
The wine is initially aged for 2 years, a part in Slavonian oak barrels (30 or 36 hectoliters / 789-947 U.S. gallons), and the other part in small French oak barrels (225 liters) slightly toasted. The fining carries on in bottle, for 12 months, before going into the market.
The vineyard finds again its unity by assembling the wine in the traditional big oak barrels and ends the fining in the bottle for 12 months, before going into the market.