| History |
Steeped in history, Rocca Bernarda has long been a point of reference in Friulan enology. One of the first wine estates dating back to 1559 when agronomical practices were confined only to the finest territories. Considered one of the most exemplary estates in Friuli, “Rocca Bernarda”, from which it takes its name, has a unique microclimate with spectacular terraced vineyards protected by the Julian Alps. The soil, “ponca”, formed more than 40 million years ago is a mixture of sand stone and marl and yields complex wines, reflecting the region’s character in its unmistakable minerality. Rocca Bernarda has made significant contributions to the valorization of the native grape. In particular, Picolit (considered Italy’s Sauternes), owes its survival to Rocca Bernarda. (Total property: 220 ha Vineyards: 38,5 ha). |
| Climate |
Altitude: 150 metres a.s.l. south-southwest exposure on terraced vineyards called ”ronchi”. The vines are sheltered from the cold northerly winds “bora”. |
| Soil composition |
Marl and sandstone soil of Eocene origin. |
| Harvest |
Hand harvested in early October. |
| Vinification |
These Merlot grapes are grown in the oldest of Rocca Bernarda’s vineyards on terraced slopes. They are harvested by hand and undergo a rigorous selection process in early October. After destemming and soft crushing, maceration and alcoholic fermentation begin in temperature-controlled vats for 15 days. At this stage, the cap is repeatedly punched down and the wine pumped over to encourage extraction of the tannins and color compounds. |
| Ageing |
The new wine is then aged for about 18 months in new and second year Allier oak barriques. Afterwards, ageing continues for eight months in bottle. |
| Pairing |
Excellent with red meat, game and strongly flavored dishes, or at the end of the meal, particularly with aged cheeses. |