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 2016 Barbaresco Angelo, the estate’s top bottling, is a blend of 50% Ronchi, 25% Montersino and 25% Loreto, done entirely in cask. Reticent at first, the 2016 needs several hours of air to start opening up. A super-classic expression of Nebbiolo follows, with hints of menthol, leather, iron, violet spice and licorice that develop later. The 2016 remains a wine of fascinating contrasts. It is at times light on its feet, while at other moments it comes across as much more powerful.’ – 94+ points. Antonio Galloni, Vinous
