Marchesi Incisa Della Rocchetta “Valmorena” Barbera D’Asti
WHY WE LOVE IT
- The Barbera grapes used for Valmorena come from different vineyard parcels located on their estate in the Monferrato Hills surrounding the village of Rocchetta Tanaro.
- According to the climate and seasonal conditions, a “green harvest” may be carried out in July or August in order to ensure optimal ripening of the grapes.
- Their estate grown vines sit on top of soils consisting of a mixture of sand and clay.
Varietal Composition: 100% Barbera
Elaboration: The grapes are softly pressed, fermented and vinified in temperature-controlled stainless steel vats, which are also used to refine the wine for a few months before bottling. The maceration usually lasts between 12-14 days. The malolactic fermentation occurs spontaneously in the stainless steel vats. Cold stabilization prevents formation of tartaric crystal sediments in the bottle.
Tasting Notes: Deep ruby red with violet edges. Very intense with notes of maraschino cherries and violets. Vigorous and vibrant, lively acidic, fruit forward, long lasting.
2016 – 90 Wine Enthusiast
2017 – 90 Wine Enthusiast
2018 – 90 James Suckling | 90 Wine Enthusiast
The history of the Monferrato area and that of Marchesi Incisa della Rochetta, a family whose origins date back to before the eleventh century, are very closely linked. For centuries, their family has owned vineyards and produced its own wine, an activity most likely started by the Benedictine monks, who were given the right, by the family, to plant vines in the hills of their property in Rocchetta Tanaro. You can still see traces of their presence in the Saint’Emiliano votive chapel, which stands in their vineyard bearing the very same name, still owned by the family after so many centuries.
In the nineteenth century, the Marchese Leopoldo Incisa (1792-1871), a member of the Royal Academy of Agriculture in Turin, made significant contributions to research and knowledge in the fields of enology and grape varieties of that period. The legendary Sassicaia was created by another member of the family, Mario Incisa della Rocchetta, a passionate winemaker and a true visionary. He married the Countess Clarice della Gherardesca, and moved from Piemonte to Bolgheri in Tuscany. An innovative and truly Piemontese winemaker, Mario created a new style of wine – Sassicaia- the first “Super Tuscan” red wine which, to this day, remains a benchmark for its category. Since then, the Marchesi Incisa family produces wine within 2 estates; the historical one in Rocchetta Tanaro in Piemonte and that of Bolgheri in Tuscany.
In the wake of this tradition, the Marchesi Incisa della Rocchetta continue to apply scientific research and technological innovation to enhance wine quality and safeguard the environment. It is no coincidence that some of the family’s best vineyards are to be found within Rocchetta Tanaro’s Natural Park, created by the Marchese Mario Incisa (1899-1983), founder and first president of the Italian World Wildlife Fund.
Now, all of their wines are vinified at La Corte Chiusa, the family’s beautifully restored estate in the village of Rocchetta Tanaro, prestigious for Barbera wine. Marchesa Barbara Incisa renovated this family’s one-time farmhouse, built by her grandfather, into a wine-making facility, tasting room and barriquerie. All the renovations were completed between 1991 and 1994. All important phases of winemaking take place here; from de-stemming the grapes, grape pressing and fermenting of the must, to malolactic fermentation, barrel aging and bottling of the wines. In collaboration with Dr. Donato Lanati, the brilliant and highly respected Piemontese enologist, each phase of production is carefully controlled to ensure the highest quality.