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Rocche Costamagna Barolo Rocche dell'Annunziata 2010

Nebbiolo from Barolo, Piedmont, Italy
  • JS94
  • RP92
  • WE90
14.8% ABV
  • JS94
  • D92
  • JS96
  • JS95
  • JS93
  • WE90
  • WS93
  • WE93
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14.8% ABV

Winemaker Notes

The wine shows a deep garnet red. There is a rich and persistent bouquet with charming notes of plums, cherry, raspberry, violets. Balanced and elegant in the mouth with pleasant tannins. Long finish with notes of ripe red fruits.

Excellent with roasted red meat, game, braised veal.It matches perfectly with truffle-based dishes and mature cheese.

Critical Acclaim

All Vintages
JS 94
James Suckling
Aromas and flavors of dried berry, chocolate, peach and prunes follow through to a full body, with velvety tannins and a dried-fruit finish. Drink or hold. Very ripe fruit character.
RP 92
Robert Parker's Wine Advocate
Age for two years in botte grande, the 2010 Barolo Rocche dell'Annunziata is delightful and bright with savory tones of dried fruit and exotic spice with rosemary oil, dried sage and autumnal leaf. Barolo Rocche dell’Annunziata hails from one of the best and largest single-vineyards in La Morra. The wine also offers great value for this level of quality. The mouthfeel is compact and silky. Drink: 2016-2026.
WE 90
Wine Enthusiast
It opens with scents of plum, red berries, sage and balsam. The understated palate offers up crushed wild cherry accented with notes of vanilla, espresso, sage and menthol alongside brisk acidity and bracing tannins. Give it time to develop fully. Drink after 2020.
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Rocche Costamagna

Rocche Costamagna

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Rocche Costamagna, Barolo, Piedmont, Italy
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On May 15, 1841, the police office of the royal Military Command in Alba granted Luigi Costamagna, son of the estate's founder Francesco Antonio Costamagna, an official license "to retail the wine produced from his own vineyards" in La Morra. In 1911, Francesco Costamagna and his son Riccardo were awarded a gold medal at the "Gran Premio dell'Esposizione Internazionale di Torino" for fifty years of winemaking.

When Francesco died, his son Riccardo continued to manage the winery with the help of his wife Maddalena. After Riccardo's death in the 1930s, his wife decided to sell the vineyards located outside La Morra. Wine was produced only for the family's own consumption and some grapes were sold to other winemakers.

In the late 1960s, Maddalena's niece, Claudia Ferraresi, together with her husband Giorgio Locatelli, restarted the commercial winemaking activity, planted new vineyards and modernized the old winery.

Since the mid 1980s their son Alessandro Locatelli has been managing the winery with the help of agronomist Gian Piero Romana and enologist Giuseppe Caviola. Alessandro has improved the vineyards and winemaking techniques. He has been developing customer sales all over the world, and so carrying on the family tradition with passion and drawing on the wealth of experience gathered by the family.

The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hilltops, is one full of history and romance of the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.

There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.

On the eastern side of the region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soils types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piemontese villages of Barolo and Barbaresco. This finicky grape and needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

EPC27376_2010 Item# 135019