1988 saw the unveiling of the first bottle of Roccato.
This wine, conceived and willed into being by Italo and Sergio and based on equal parts of Sangiovese and Cabernet Sauvignon grapes, represents the essence of the path undertaken by the winery itself.
Indeed, like Rocca delle Macìe, which started out from the tradition of Chianti Classico and has since opened up to innovation without ever forgetting its origins, Roccato represents the encounter of the most typical roots of Sangiovese with the modernity symbolized by Cabernet and by the barriques used for the aging process.
A mouth-filling, velvety wine that is rich in aromas of blackberry, plum and licorice, Roccato has a good mineral component and a tannic structure that is capable of supporting long-term aging.
Roccato Toscana IGT Grape varietals Sangiovese 50%, Cabernet Sauvignon 50% Production Technique The grapes are painstakingly selected by hand before being vinified separately and then left to mature in French oak barriques for between 9 and 13 months.
The two varieties are kept separated through the all process and once blended, the wine is aged for a further three months in 35 hl barrels, followed by another year in the bottle.
Color: deep ruby red with garnet reflections.
Nose: rich in bouquet and persistent, with hints of red berries and spices like cocoa, vanilla and coffee.
Taste: warm and well-balanced, with a consistent structure of tannins which support the long finish of the wine.
Winemaker’s recommendations Meeting all the criteria for successful long-term ageing, it pairs structured sauces, read meats, game dishes and dry cheeses.
Serve at 18/20 °C.