Rocco di Carpeneto
The Cellar

The structure, built from scratch between 2011 and 2012, has never known the presence of commercial yeasts. Architecturally characterised, it is developed on three interconnected levels: grape reception and destemming (upper floor), fermentation in steel and concrete, pressing and bottling and storage areas (basement, partially underground), fermentation in amphorae and used wood and ageing (underground floor).

 A mix of river stones, resins, steel structures and wooden and plastic slats help define a functional and eco-efficient space, connected to a phyto-purification plant for wastewater treatment.

cantina img 05
home img 02

Rocco di Carpeneto - Organic Vineyards -

Approximately 12 hectares of vines, mostly planted between 1955 and 1986, almost entirely arranged to surround the winery on the vast plain of the ancient river that characterises the terroir to the north of the village of Carpeneto, on both sides of the border line with Rocca Grimalda: only one vineyard of cortese, and marginally freisa and dolcetto, is located near Castelletto d’Orba, on the other side of the valley.

 
The soils are loose, predominantly loamy-clayey, with rows aligned mostly in a N-S direction, equally exposed to the sun’s rays and trained using the Guyot espalier system.
The Castelletto vineyard alone has predominantly sandy soil. Pruning on young wood, permanent grassing and green manure. Average planting density between 4,500 and 6,000 vines per hectare.

 

Grape Varieties

Only vines from the Monferrato tradition, in keeping with a coherent philosophy of enhancing the area’s historical vocations: cortese, barbera, dolcetto, albarossa, freisa, nebbiolo.

Winemaking - Organic and low intervention wines -

Rocco di Carpeneto approaches to winemaking is based on the almost exclusive use of grapes from our own or directly managed vineyards, the absolute minimisation of technical interventions, and a focus on the micro-cru concept. 

All fermentation is spontaneous – wild yeasts only – and takes place variously in exhausted wooden barrels, in terracotta amphorae or in steel and cement vats; maceration processes accompany the fermentations for their entire duration, usually between 15 and 60 days, with the exception of the re-fermented wines (immediate pressing of the bunches) and the whites (72 hours of initial skin contact, at room temperature); 

the use of any additives or adjuvants is obviously excluded, with no or minimal sulphites (at bottling, almost all wines are below the 10 mg/l sulphite threshold). 

No filtration, clarification, stabilisation, or other operations are carried out.

Ageing

The wines are aged variously in used wood (15, 10 and 7 hl casks, tonneaux and barriques), in terracotta amphorae and in cement vats – steel is used marginally. For the cortese, acacia wood containers are used. low intervention wines low intervention wines

Rocco di Carpeneto's Organic Wines

  • organic dolcetto wine 2019 rocco di carpeneto
  • Reintemp organic barbera wine 2017 rocco di carpeneto
  • rapp organic barbera 2019 rocco di carpeneto
  • andeira organic barbera 2021 rocco di carpeneto

Rocco di Carpeneto approaches to winemaking is based on the almost exclusive use of grapes from our own or directly managed vineyards, the absolute minimisation of technical interventions, and a focus on the micro-cru concept. 

All fermentation is spontaneous – wild yeasts only – and takes place variously in exhausted wooden barrels, in terracotta amphorae or in steel and cement vats; maceration processes accompany the fermentations for their entire duration, usually between 15 and 60 days, with the exception of the re-fermented wines (immediate pressing of the bunches) and the whites (72 hours of initial skin contact, at room temperature); 

the use of any additives or adjuvants is obviously excluded, with no or minimal sulphites (at bottling, almost all wines are below the 10 mg/l sulphite threshold). 

No filtration, clarification, stabilisation, or other operations are carried out.

Rocco di Carpeneto Rocco di Carpeneto Rocco di Carpeneto Rocco di Carpeneto Rocco di Carpeneto Rocco di Carpeneto approaches to winemaking is based on the almost exclusive use of grapes from our own or directly managed vineyards, the absolute minimisation of technical interventions, and a focus on the micro-cru concept. 

All fermentation is spontaneous – wild yeasts only – and takes place variously in exhausted wooden barrels, in terracotta amphorae or in steel and cement vats; maceration processes accompany the fermentations for their entire duration, usually between 15 and 60 days, with the exception of the re-fermented wines (immediate pressing of the bunches) and the whites (72 hours of initial skin contact, at room temperature); 

the use of any additives or adjuvants is obviously excluded, with no or minimal sulphites (at bottling, almost all wines are below the 10 mg/l sulphite threshold). 

No filtration, clarification, stabilisation, or other operations are carried out.

Rocco di Carpeneto approaches to winemaking is based on the almost exclusive use of grapes from our own or directly managed vineyards, the absolute minimisation of technical interventions, and a focus on the micro-cru concept. 

All fermentation is spontaneous – wild yeasts only – and takes place variously in exhausted wooden barrels, in terracotta amphorae or in steel and cement vats; maceration processes accompany the fermentations for their entire duration, usually between 15 and 60 days, with the exception of the re-fermented wines (immediate pressing of the bunches) and the whites (72 hours of initial skin contact, at room temperature); 

the use of any additives or adjuvants is obviously excluded, with no or minimal sulphites (at bottling, almost all wines are below the 10 mg/l sulphite threshold). 

No filtration, clarification, stabilisation, or other operations are carried out.

Rocco di Carpeneto approaches to winemaking is based on the almost exclusive use of grapes from our own or directly managed vineyards, the absolute minimisation of technical interventions, and a focus on the micro-cru concept. 

All fermentation is spontaneous – wild yeasts only – and takes place variously in exhausted wooden barrels, in terracotta amphorae or in steel and cement vats; maceration processes accompany the fermentations for their entire duration, usually between 15 and 60 days, with the exception of the re-fermented wines (immediate pressing of the bunches) and the whites (72 hours of initial skin contact, at room temperature); 

the use of any additives or adjuvants is obviously excluded, with no or minimal sulphites (at bottling, almost all wines are below the 10 mg/l sulphite threshold). 

No filtration, clarification, stabilisation, or other operations are carried out.

Rocco di Carpeneto approaches to winemaking is based on the almost exclusive use of grapes from our own or directly managed vineyards, the absolute minimisation of technical interventions, and a focus on the micro-cru concept. 

All fermentation is spontaneous – wild yeasts only – and takes place variously in exhausted wooden barrels, in terracotta amphorae or in steel and cement vats; maceration processes accompany the fermentations for their entire duration, usually between 15 and 60 days, with the exception of the re-fermented wines (immediate pressing of the bunches) and the whites (72 hours of initial skin contact, at room temperature); 

the use of any additives or adjuvants is obviously excluded, with no or minimal sulphites (at bottling, almost all wines are below the 10 mg/l sulphite threshold). 

No filtration, clarification, stabilisation, or other operations are carried out.

Rocco di Carpeneto approaches to winemaking is based on the almost exclusive use of grapes from our own or directly managed vineyards, the absolute minimisation of technical interventions, and a focus on the micro-cru concept. 

All fermentation is spontaneous – wild yeasts only – and takes place variously in exhausted wooden barrels, in terracotta amphorae or in steel and cement vats; maceration processes accompany the fermentations for their entire duration, usually between 15 and 60 days, with the exception of the re-fermented wines (immediate pressing of the bunches) and the whites (72 hours of initial skin contact, at room temperature); 

the use of any additives or adjuvants is obviously excluded, with no or minimal sulphites (at bottling, almost all wines are below the 10 mg/l sulphite threshold). 

No filtration, clarification, stabilisation, or other operations are carried out.

Rocco di Carpeneto approaches to winemaking is based on the almost exclusive use of grapes from our own or directly managed vineyards, the absolute minimisation of technical interventions, and a focus on the micro-cru concept. 

All fermentation is spontaneous – wild yeasts only – and takes place variously in exhausted wooden barrels, in terracotta amphorae or in steel and cement vats; maceration processes accompany the fermentations for their entire duration, usually between 15 and 60 days, with the exception of the re-fermented wines (immediate pressing of the bunches) and the whites (72 hours of initial skin contact, at room temperature); 

the use of any additives or adjuvants is obviously excluded, with no or minimal sulphites (at bottling, almost all wines are below the 10 mg/l sulphite threshold). 

No filtration, clarification, stabilisation, or other operations are carried out.

Rocco di Carpeneto approaches to winemaking is based on the almost exclusive use of grapes from our own or directly managed vineyards, the absolute minimisation of technical interventions, and a focus on the micro-cru concept. 

All fermentation is spontaneous – wild yeasts only – and takes place variously in exhausted wooden barrels, in terracotta amphorae or in steel and cement vats; maceration processes accompany the fermentations for their entire duration, usually between 15 and 60 days, with the exception of the re-fermented wines (immediate pressing of the bunches) and the whites (72 hours of initial skin contact, at room temperature); 

the use of any additives or adjuvants is obviously excluded, with no or minimal sulphites (at bottling, almost all wines are below the 10 mg/l sulphite threshold). 

No filtration, clarification, stabilisation, or other operations are carried out.

Rocco di Carpeneto approaches to winemaking is based on the almost exclusive use of grapes from our own or directly managed vineyards, the absolute minimisation of technical interventions, and a focus on the micro-cru concept. 

All fermentation is spontaneous – wild yeasts only – and takes place variously in exhausted wooden barrels, in terracotta amphorae or in steel and cement vats; maceration processes accompany the fermentations for their entire duration, usually between 15 and 60 days, with the exception of the re-fermented wines (immediate pressing of the bunches) and the whites (72 hours of initial skin contact, at room temperature); 

the use of any additives or adjuvants is obviously excluded, with no or minimal sulphites (at bottling, almost all wines are below the 10 mg/l sulphite threshold). 

No filtration, clarification, stabilisation, or other operations are carried out.

Shopping Cart
Scroll to Top