The Rose of the Well

Langhe Rosé

First vintage: 2014

This rosé is made exclusively from barbera grapes and this is its main characteristic. Vinification is done by gently pressing the barbera grapes without maceration; this allows a light-colored rosé to be bottled. The nose and taste are reminiscent of barbera hints: fruity on the nose and with a slight acidity in the mouth that calls willingly to the second glass.

THE ROSE OF THE WELL

Langhe Rosé

Barbera

100%

Grapevine	100% Barbera
Production area	Castellinaldo d’Alba – Roero
Land	Sandy with low percentages of flax and clay
Exposure / Altitude	280 – 330 m
Breeding / Pruning	counter-espalier / Guyot
Planting density	5,000 vines per hectare
Yield per hectare	60hl
Harvest	Manual at the end of September
Vinification	Soft pressing; alcoholic fermentation in thermoconditioned Inox; maximum regime 17°.
Refinement	3 months in stainless steel barrels with periodic batonnages
Bottles per year	3.000
Pairings	Aperitifs, appetizers, seafood dishes
Formats	0,75L

Download data sheet

Frequently Asked Questions

Curiosities and questions about La Rosa del Pozzo wine and related concepts

It is a wine made exclusively from barbera grapes. Only the flower is taken from the press, and the grapes are put out without pressing, finally proposing this pinkish color. Delicate and smooth flavor.

Barbera is an indigenous wine of Piedmont. The origins of its name are unclear. Some say it comes from vinum barberis, a fermented juice of wild berries, Berberis Vulgaris. Others from the Latin Barberus as for “untamed,” this for strong character of the wine. It is a versatile, simple and pleasant wine.

A cru, from the French verb croître (to grow), means “that which grows in an area,” and indicates a specific vineyard in a given geographic region from which a particularly high-quality wine is made.

The word cuvèe stands for a wine composed of the blending of several wines. By blending different wines, it is possible to balance the flavors and perfect the tastes expressed by the various crus.

The term guyot is named after its originator, Dr. Jules Guyot, who in the mid-19th century gave birth to this vine training system. Guyot at Cascina del Pozzo is the simple one so with only one head of fruit. On red wines we leave 6 to 8 buds depending on the vigor of the plant and a single spur of 2 buds for the following year. This leads to more quality and less quantity.

Batonnage is a technique used to stir a fermenting wine that will then move on to barrel aging. The action brings the lees, that is, the yeast residues necessary for alcoholic fermentation, to the surface. Batonnage is traditionally carried out with a bâton or “stick.”

Tonneaux, from the Latin word “tunna,” means “cask” or “vessel.” These are wooden barrels, originating in the Bordeaux area of France, spread throughout the world, used for aging wine.

Vineyard: Fountains

Pairings

Aperitifs

The Rose in the Well pairs well with aperitifs. The following are some classics that are well compatible with this label:

Sandwiches
Chickpea hummus
Buffet pizzas

Savory mini cheesecakes
Puff pastry snacks
Mushroom puffs

Fish

The Rose in the Well is also ideal with fish dishes. The following are some examples:

Carpaccio of swordfish with caper sauce
Bean and tuna salad
Steamed amberjack
Salmon tartare

Salmon with marinated zucchini
Octopus salad with potatoes
Fried calamari
Fish fry