Wine Spectator 87 points - Bright cherry and raspberry flavors butt up against astringent oak tannins in this dense, burly red. It’s muscular, with a spicy, chocolaty finish. Better with air, so give it time or decant. Cabernet Sauvignon and Sangiovese. Best from 2013 through 2022. 2,166 cases made. BS
(May 15 2011)
Produced with grapes coming exclusively from the farms of the Rocca delle Macie estate in Castellina in Chianti.
|Wine maker notes
|The vinification of the grapes for the production of Roccato (only done in the best vintages) consists of a traditional maceration of the must for 15 days at 86°F. The wine is then matured for 12 months in oak barriques, small 225L barrels made of French oak, and for about one year in the bottle.
|Serve at a temperature of 64°F. A good accompaniment to meat and game dishes. Perfect with hard cheeses. This wine could be classified as "vino da meditazione.”