Basilicata · DOC
Grottino di Roccanova DOC
A Sangiovese-led Lucanian red aged in sandstone-cave cellars. Recognised as a DOC in 2009 across three comuni in southern Basilicata (Roccanova, Sant'Arcangelo, Castronuovo di Sant'Andrea), Grottino blends Sangiovese with Cabernet Sauvignon, Montepulciano and the indigenous Malvasia Nera di Basilicata, then matures in tufa-arenaria grotte some of which date back to the 1700s.
Taste & Pairing
Taste Profile
Key Flavours
Violet
Black cherry
Forest berries
Liquorice
Plum
Leather
Editorial
Vintage Provenance
Why There Is No Vintage Chart
No denomination-wide vintage chart is currently published for this appellation. Recognised only in 2009, Grottino di Roccanova has too few producers and too small a footprint for the consorzio-style annata ratings used in larger Italian DOPs; quality is tracked producer by producer rather than through a maintained vintage table.
How Grottino di Roccanova is Made
The disciplinare admits four styles. The Rosso (minimum 12 percent abv) and Rosso Riserva (13 percent, with 36 months ageing partly in cave) lead with Sangiovese 60 to 85 percent, supported by Cabernet Sauvignon, Montepulciano and Malvasia Nera di Basilicata each at 5 to 30 percent, with up to 10 percent of other non-aromatic black grapes from Basilicata. The Bianco rests on a Malvasia Bianca di Basilicata backbone of at least 80 percent. The Rosato follows the red blend. Yields are capped at 8 tonnes per hectare with at least 3,300 vines per hectare. Ageing begins on 1 November of the harvest year: 5 months for Bianco and Rosato, 9 months for Rosso, 36 months for the Riserva.
In-Depth Guide
The Rosso, Rosato and Riserva are Sangiovese-led blends (60 to 85 percent) with Cabernet Sauvignon, Montepulciano and the local Malvasia Nera di Basilicata each contributing 5 to 30 percent. Up to 10 percent of other non-aromatic Basilicata black grapes is permitted. The Bianco is built on Malvasia Bianca di Basilicata at minimum 80 percent.
Riserva must rest at least 36 months from 1 November of the harvest year, with at least part of that time spent inside the arenaria caves that give the appellation its name. The minimum alcohol is 13 percent, against 12 percent for the standard Rosso.
Across three comuni in the province of Potenza, southern Basilicata: Roccanova, Sant'Arcangelo and Castronuovo di Sant'Andrea. The DOC was approved by ministerial decree on 24 July 2009.
Roccanova's tempe arenarie, soft sandstone slopes, hold a network of cunicoli excavated since at least the 1700s. The constant temperature and humidity inside these grotte protect the wine through southern Italy's hot summers, removing the need for the mechanical refrigeration that growers further north rely on.
It is structurally lighter than Aglianico del Vulture, the region's best-known DOC, because it is Sangiovese-led rather than Aglianico-based. Expect a brighter cherry profile with violet aromatics from Malvasia Nera, where Aglianico del Vulture pushes deeper iron and tar notes.
Yes. Production is limited to a few hundred hectoliters across the three comuni, which keeps Grottino off most international shelves and concentrates it inside regional restaurants and Lucanian enotecas.
What to eat with Grottino di Roccanova
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