Suggested pairings are red and white meats. It is great to accompany the first main course of the Piedmontese cuisine: agnolotti and tajarin with meat ragout or gravy sauce.
Socré has for a long period sold its grapes to farmers in the plains of Piedmont (who historically made wine for their own consumption) and to other wineries, reserving to itself only a small percentage of wine, for family use. Since 1999, it has gradually increased the proportion of grapes made into wine, moving the winery and investing in equipment. The company’s flagship wine, back then just as now, is Barbaresco, in the vintage version and in the Roncaglie version. Barbaresco is a wine of class, elegance, with important structure and dense tannins. Garnet red in color, it has an intense aroma, that is refined with hints of violet and cherry jam. It is made with only Nebbiolo grapes, and is aged for 18 months in used 225-liter French oak barrels. It continues its aging in concrete vats and it is bottled not less than six months after this.
VINIFICATION: Soft crushing and destemming, most on the skin in oak barrels for 12-20 days, drawing off at least the 10% of the must and several pumping over, pressing and fermentation with only autochthonous yeast. Racking in stainless steel tanks for 24-48 hours, than in barrique at controlled temperature (20-21°C.) for malolactic fermentation without sulfites added.
Aging: 18 months in French barrique and 6 months in concrete tanks.
Refining: few months in bottle
Color: The color is garnet red, never too intense. After some years, the color becomes more orange or brick.
Nose: Violet, Rose, Cherry, Plum jam, Raspberry, Blueberry, Vanilla, Liquorice, Cocoa, Menthol
Palate: Good tannin, smooth, elegant, balanced long finishing with remind of red fruits jam