Alessandro Romana is the young wine maker and co-owner for the Azienda
Agricola Romana Carlo cantina in Dogliani, Italy. The family has
been making Dolcetto and Barbera wines for two generations but has
never exported wines to the USA until now.
They have won six gold medals in Italian wine contests for their
Dolcetto and Barbera wines. Their "reserve like" Dolcetto,
Brich dij Nor, is made from the finest grapes from the "Nor"
vineyard and aged in large oak tanks for six months which is unusual
for a dolcetto wine.
The Barbera is made from grape vines that average 50 years old and
is aged in small oak barrels before aging in the bottle. The 2000
vintage of both sold out in the first four months after arrival
in the USA and the 2001 vintage is now available. These wines are
an unbelievable value in quality and price.
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DOLCETTO di DOGLIANI
The Dolcetto is produced from premium quality grapes taken from
the company vineyards facing East, South, and West. The composition
varies from clay to white soil with loam. The wine which derives
from this land is a Dolcetto with a ruby-red colour anda fruity
bouquet. The pleasant taste makes it a wine which is ready to
drink.
The wine-making process takes place naturally. Fermentation
lasts 8-10 days in a temperature controlled environment. It
is stored in underground cellars to ensure the proper fermentation
and exposed to the winter cold to sediment the tartars and repeated
decanting.
Bottling period: start of Spring.
Traditionally the first Dolcetto di Dogliani is served on Easter
Sunday.
Food match: starter and pasta.  top |
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DOLCETTO SURI
Dolcetto Suri is produced from the best of the grapes, picked
in a 40-year-old vineyardfacing south. The name is composed
of "Suri'", which means facing the sun, and "Vinsant"(Holy
wine) which comes from the fact that in the last century the
priest at the nearby church used the wine from this vineyard
as communion vine. The soil is a mix of white earth and loam.
The wine from this area is ruby red in colour with purple glints.
It has a fruity bouquet, intense but at the same time delicate.
It is a full bodied wine on the palate with a bitter aftertaste.
The wine is produced using natural methods. Fermentation takes
at least 10 days in a steady temperature. The wine is then exposed
to the winter cold to precipitate the tartars and the stored
in a cellar to ensure correct fermentation.
Bottling: late spring after the harvesting.
Served: best with pasta and white meat dishes. top |
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DOLCETTO RUMANOT
Dolcetto di Dogliani "Rumanot" was created in order
to satisfy the demands of the strongest palates and reflects
the typically robust dolcettos. The soil is clayey. It has intense
ruby red colour and a persistent aroma recalling ripe fruit.
It feels robust and well-structured in the mouth but also delicate
with ripe fruit scents.
Vinification: the fermentation process takes twelve days approximately
and involves continuous controls of the temperature. It is followed
by five days of maceration of the must on the skins, exposure
to winter cold in order to accelerate the tartrate deposition,
malolactic fermentation in partially underground cellar and
several decantations. Maturation inox.
Bottling takes place the following summer. top |
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DOLCETTO BRICH dij NOR
This wine is produced using only the finest grapes ,selected
from a 35- year old vineyard facing southeast and at the top
of a hill. Its name is composed of two terms : "Brich"
meaning high hill and"Nor" which is the name of the
hill. The wine is ruby red in colour with purple veins. Its
bouquet is incisive yet delicate, with a hint of cherries. It
makes a strong impact on the palate leaving a slightly bitter
aftertaste. Thanks to the high level of tannins and its robust
structure it is ideal for good ageing.
The wine is produced using natural methods. Fermentation takes
at least 12 days in a controlled temperature. The wine is then
exposed to the winter cold to precipitition of tartars and then
stored in a cellar to ensure correct fermentation and repeated
decanting.
Bottling takes place the Summer after harvesting.
Serving: best with red meat and game. top |
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BARBERA RUMANOTA
This Barbera was born in the hills of Dogliani, the heart of
the
Langhe, and is the fruit of an over 50 years old vineyard. Its
name Rumanota has been taken after the estate¹s name, Rumatot
in which it is produced. The soil is mainly constituted by tuff.
The wine resulting is intense rubyred in colour, typical from
Langhe Barbera. The nose perceives dense sensations of plump
with spicy tones originated during its permanence in wooden
barrels. On the palate it feels robust with delicate notes,
thanks to the good balance between tannin and softness. Fermentation
takes at least 12 days in a controlled temperature. The wine
is then exposed to the winter cold to precipitation of tartars
and then stored in a cellar to ensure correct fermentation and
repeated decanting.
Maturation is reached after a one year in wooden casks.
Bottling two years after the vintage. top |
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ROMANA CARLO BARBERA RUMANOTA TERRA
VERUS RESERVE 2003
The finest
grapes from the fifty year old vines aged six months in new French oak
barrels and then in the bottle for one year before marketing. Filled with
the fine berry flavors and a richness that defies the barbera definition.
Well balanced and a wonderful nose, this barbera will leave all of the
others wondering. Only 70 cases made. top |
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ROMANA CARLO GRAPPA
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