It was the idea of Albino Rocca (Angelo's father) to vinify a selection of each Barbaresco Cru together--together with an old-school maceration--to pay homage to his son, Angelo Rocca. Simply put, Angelo is a small blend of fruit from selected parcels across the Estate. It is given a lunga macerazione (40-60 days on skins using a submerged cap) in a large-format, specially designed Stockinger wooden fermenter. The wine is then aged for 24 months in a single, large 2,000-litre cask. The blend is typically 50% Ronchi, 25% Ovello and 25% Montersino and this is the case for the 2016. It has been described by Galloni as a "Brunate of Barbaresco", which gives you some insight into the quality on offer here. The 2016 is the finest release of this wine since the brilliant 2013, and again it shows the balance of the year. Angelo is typically very tightly wound at this stage, yet here it is already super-seductive with wonderful perfumes and flavours of ripe plum, dried fruits, rose oil and loads of spice. Plenty of flesh and very fine tannins. This is something special.
'The 2014 Barbaresco Angelo is a blend of 50% Ronchi, 25% Loreto and 25% Montersino fruit that sees 40 days on the skins. A powerful, explosive wine, the 2014 possesses terrific depth and volume, with plenty of structural underpinning. The blend of sites works nicely, even though it is quite evident that the tannic structure of Ronchi is one of the wine's principal signatures. Readers will have to be patient with the 2014. Even so, there is quite a bit to look forward to. The Angelo, a tribute to the late Angelo Rocca, is the only Barbaresco in the range done with a classic submerged cap fermentation, an approach that seems so well suited to this fruit.' - 94+ points. Antonio Galloni, Vinous