Vino rosso "Sibrà" - Azienda Agricola Rocca Rondinaria

Vino Rosso "Sibrà" - Azienda Agricola Rocca Rondinaria

Sibrà is a wine made with red grapes. Fermentation is spontaneous with indigenous yeasts, conducted without temperature control. Refine 15 months in tonneaux and second passage barriques, and 8 months in bottle. The Sibrà has a shiny ruby ​​red color. The ethereal note comes to the nose vigorously, the protagonist of a bouquet enriched with spicy nuances. In the mouth it is slender, slender and pleasantly drinkable, thanks to a light body well supported by a pleasant acidity and a tannic component that reinvigorates the taste.

Service

It is recommended to serve  "Sibrà" at a temperature of 16/18 ° in tulip glasses. Daily wine, but if left in the cellars a few years can give great emotions.

Pairings

It goes well with first courses, vegetable soups, white meats and semi-mature cheeses.

Winery: Rocca Rondinaria

Rocca Rondinaria is a family run business located in Rocca Grimalda, in the province of Alessandria. The company was founded in 2004 by Lucesio and his wife Giovanna who buy 12 hectares of land in the Scrivia Valley, with the aim of creating an activity linked to the breeding of small farmyard animals, the cultivation of hay and particular plants. like saffron. Subsequently, Lucesio and Giovanna, buy some vineyards close to the castle of Rocca Grimalda, in the middle of Monferrato, proposing to contribute to revitalize and enhance the local quality wine, with the experiences wisely kept by the renaissance winemakers. Lucesio and Giovanna, helped by their children, cultivate the vines with the utmost respect for nature; they use the tractor as little as possible, the fertilization is done through the technique of green manure, respect the cosmic calendars, and use biodynamic preparations. The vinification takes place in the Rocca Grimalda castle, which offers a stability of natural temperatures and humidity. The intervention of smoking is reduced to a minimum in order to capture the best characteristics of each vintage. Part of the pressing is done with the feet, the fermentation is spontaneous with a prolonged period of aging on the fine lees, maturation in slow-release wooden barrels, and the absence of filtration before bottling.