Roro | De Bacco

DENOMINATION: Veneto IGT
TYPE: red
GRAPE: Teroldego 100%
REGION OF ORIGIN: Italy, Veneto
AGEING POTENTIAL: 7 years
SERVING TEMPERATURE: 18° C
GLASS: large wine glass (balloon)
ALCOHOL: 14% vol.
FORMAT: 75 cl

THE WINE

TECHNICAL SPECIFICS

FRESHNESS: ◼︎◼︎◼︎◼︎◻︎
BODY: ◼︎◼︎◼︎◼︎◻︎
SAPIDITY: ◼︎◼︎◼︎◼︎◻︎
SOFTNESS: ◼︎◼︎◼︎◼︎◻︎
TANNIN:◼︎◼︎◼︎◼︎◻︎

NOTES BY OUR SOMMELIERS

👁 a beautiful intense ruby red;

👃🏻 at the nose it expresses hints of berries, nutmeg, with a very light herbaceous finish;

👄 on the palate it is powerful, harmonious and balanced. It develops with great structure and good tannic texture, closing on fruity notes.

FOOD PAIRINGS

Roro is an intense, complex and structured wine characterized by excellent tannins and softness. This is why we recommend to pair it with food with succulence, aromatic persistence and intensity. Perfect with red meats, game and aged cheeses.

 
WINE-MAKING AND REFINEMENT

Roro by De Bacco winery is made with 100% Teroldego grapes, indigenous of the area. The harvest is manual, fermentation is carried out in steel tanks, with ageing for 12 months in barrique and 10-12 months in bottle.

YOU WILL LOVE IT FOR...

its structure and softness.

ORIGIN

TERROIR

We are in the Belluno area, a Veneto province where the quantity of wine produced is lower than the other regional areas. It is a territory mainly suited to the cultivation of beans, corn, barley, pumpkin and honey. Despite this, however, in recent years the cultivation of vines has resumed, with particular attention, also with the recovery of ancient native varieties. There are currently 10 wineries that cultivate vineyards in the province of Belluno; some have chosen to focus entirely on Bianchetta and Pavana while others have preferred to diversify indigenous grapes with international ones. The soil is highly calcareous gravelly, which allows to obtain intense and complex wines.

WINERY

Marco and Valentina, the De Bacco brothers (a surname and a destiny, one might say, as Bacco was the God of wine for the ancients Romans) began their journey in viticulture about ten years ago, when she was just graduated and he was a little older: the determination was not lacking in the family, not even the passion.

They had taken on a great responsibility in carrying out an almost extreme viticulture, in a place, around Feltre, where at that time they were almost the only ones to bottle and make quality wine. They actually continued a family tradition, dating back to the end of the Nineteenth century with the planting of a vineyard still present in their current vineyard.

Now that they have grown and have much experience, the determination and passion have not failed, as well as the desire to always improve.

About ten hectares with vineyards really perched on the Prealps flanks, between 400 and 600 meters above sea level: local varieties are grown such as Pavana and Bianchetta, Trevigiana nera (in dialect "gata") and Turca rossa, as well as Teroldego and some international grapes.

Their viticulture is very careful and respectful of the territory, aimed at safeguarding traditions such as that of cultivating the vine with a typical pergola of the area called Assera, which is supported on boards wedged together to form a very particular sixth of plant. Their wines distinguish for the freshness, the easiness to drink and the territorial imprint.