Style
Red
Type

Still

Winemaker

Monica and Daniela Tibaldi

Appellation

Roero DOCG

Varieties

Nebbiolo

Viticulture

100% Nebbiolo from Vineyard Costa Anforiano in Santa Vittoria d'Alba. Elevation 250m with guyot pruning. The harvest takes place in the first half of October. Grapes are selected, hand-picked and placed in 20 kg crates. All wines from Tibaldi are produced from organically grown grapes which are Certified Organic vineyards through certifier Valoritalia.

Farming

Certified Organic

Terroir

The vineyard's name is Coste Anforiano, calcareous-clay soil (15% sandstone, 55% limestone, 30% clay) that gives structure and firm tannins. “Roccapalea” is the original name of their village, Pocapaglia. “Rocca” means “rock” and “palea” refers to a stilt house.

Vineyard

Monica and Daniela look after each individual vine with the sole aim of producing excellent fruit. This enthusiasm and commitment mean there is little need for intervention in the cellar. The vineyard work is done by hand with an eye to conserving the environment and landscape.

To maintain the freshness and mineralty characteristic of Tibaldi's white wines, the vineyard area sits on sandy soil, with north-west exposure. For red wines, the more calcareous land with a lower percentage of sand in a southern exposure is where vines grow to obtain longevity and structure.

Tibaldi owns 19 acres of vineyards at about 820 feet above sea level. The vines are an average of 30 years old. Tibaldi has been Certified Organic in their vineyards for four years through Valoritalia which means all their wines are produced from organically grown grapes. They intend and act to safeguard biodiversity by maintaining a functional ecosystem.

Vinification

Once in the cellar 30% of the grapes are left whole cluster, and the rest are destemmed and gently pressed. Indigenous yeast by Pied de Cuve are used to start fermentation. Fermentation of the must, in contact with the skins, takes place in steel tanks over about ten days at a constant temperature between 26°-28° C with frequent pump-overs.

Aging

The Roero DOCG is aged for 12-18 months in large barrel (10hl each Garbellotto wooden barrels) to ensure an excellent structure, bouquet and smoothness and finishes another 12 months in the bottle.

Distribution Area

Delaware, New Jersey, New York, and Pennsylvania