The Tenuta Cucco vineyards stand on the most ancient portion of the very ancient territory of Barolo, implying another important privilege: an ideal altitude (about 420 masl) which ensures the best temperature for the ripening of the grapes, bringing out the tannins of Nebbiolo, while ensuring the best temperature range, which is fundamental for the ripening of the grapes.
Serralunga d’Alba is in fact one of the highest municipalities among the eleven towns of the Barolo appellation. The vineyards of Tenuta Cucco cover 16 hectares and include a number of varieties, dominated by Nebbiolo, along with Dolcetto, Chardonnay and Barbera.
The overall production varies from year to year, with approximately 70,000 bottles of which the largest quota is that of Barolo, from Menzione Cerrati and Bricco Voghera, and from Vigna Cucco. The vineyards range in age from 15 to over 50 years: the choice of low quantitative yield leads to very high product quality.
Most of the Nebbiolo vineyards have exposure to the south and southeast, and the variable heights of the plantings permit the harvesting and processing of grapes with different characteristics, giving the wines vivid and clearly recognizable character.
The other vineyards are located in the Menzione Geografica Aggiuntiva Bricco Voghera. The Barbera d’Alba comes from vineyards in the municipality of Roddi d’Alba, where the terrain is mostly composed of clay and pebbles, an ideal situation for the harmonious growth of this variety. The Barbera is also a cru, hailing from a single vineyard known as Elia.
The geological origin of all these lands dates back to the so-called “Lequio Formation,” marked by gray marl alternating with layers of sand or reddish gray sandstone. This soil is very ancient the oldest in the Barolo zone (10-13 million years), which gives the wine structure, complexity and longevity.
The substantial presence of sandy soil, dating back to the formation of the “Diano sandstone,” contributes to generate very intense, persistent aromas.
“Tenuta Cucco è condotta dall’annata 2015 in regime biologico. I vigneti sono inerbiti e concimati solo con prodotti di natura organica. Nei nuovi impianti sono state utilizzate combinazioni d’innesto adatte a ottenere produzioni il più possibile equilibrate, attraverso l’impiego di portinnesti poco vigorosi e cloni poco produttivi. Il diradamento manuale permette poi di arrivare a uve concentrate e in grado di ottenere una maturazione il più uniforme possibile.”
Gian Piero Romana, agronomo di Tenuta Cucco
