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Lorenzo Accomasso, Barolo Rocche, 2008

Red Wine from Piedmont, Italy
$399.00
Taxes and shipping calculated at checkout.

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Lorenzo Accomasso has since ripped up his Rocche plot, so a 2008 Barolo carrying that name comes from vines that are no longer there. The late La Morra hermit never farmed more than three hectares, and those included the Rocchette sub-cru of Rocche dell'Annunziata, one of La Morra's greatest sites, where limestone-clay soils give Nebbiolo its perfume and finesse. He started making wine in the early 1950s and in 1958 became the first in his family to bottle his own wine for sale. His method never changed after that: 50 to 60 days of fermentation and maceration in concrete, the cap punched down by hand, then long aging in old 50-hectolitre botti. "I have never changed anything," he told Levi Dalton, and he meant it. He usually made under 1,000 cases a year across his Barbera, Dolcetto and Barolo combined, because he only bottled what met his standards. This is truly old-school Barolo from someone who never felt any need to follow trends, and there won't be any more of it.

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More about Lorenzo Accomasso

Lorenzo Accomasso has 3 hectares in La Morra, including Rocche and Rochette. He is a peer and contemporary of Bartolo Mascarello and shares much of the same philosphy and approach to winemaking that Bartolo did. In fact he is mentor and friend to many of the top young producers in Barolo today.

Wine Details

  • Grape Variety

    Nebbiolo

  • Vintage

    2008

  • Size

    750ml

  • Farming Practice

    Traditional

  • Style

    Elegant

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Brasato al Barolo with polenta; tajarin with butter and shaved white truffle; roast pheasant or braised hare; a wedge of aged Castelmagno or Parmigiano-Reggiano.

Tasting Profile

Expect the perfumed, finessed side of Barolo typical of La Morra's limestone-clay Rocche dell'Annunziata: roses, red cherry, tar and dried herbs. Long concrete maceration and years in big old botti typically give firm but polished tannins, bright Nebbiolo acidity and a medium-full, savoury palate. The finish is long, dry and earthy, in a truly old-school, built-to-age style.

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