50th Anniversary Celebration of Rocche dei Manzoni
The Monforte d’Alba company of the Migliorini family has blown out its first fifty candles.
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RdM Expert
To feel like a true #RdMexpert, it is essential to know how our wines are made.
In the coming months we will share with you a series of video-stories to discover the salient steps, the processes and the curiosities that are hidden from the vineyard to the bottle; a path in pills designed for all wine lovers of Rocche dei Manzoni.
Why we changed the labels of the Valentino range.
Since we are not part of any Consortium, in 2019, after about 30 years of Valentino production, we were obliged to suddenly change the labels of the range. We were denied the possibility of using the wording "Riserva". In order to comply with the regulations in force and since it is a screen print, on some bottles it is possible to see the old label underneath the new one. The really important thing is that the Valentino has remained the same as always!
For more clarity, read the article from "La Stampa" published on 21/8/2019
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Valentino () Sboccatura Tardiva
We are pleased to present you our project "Sboccatura Tardiva". The main character is Valentino Brut () in three excellent vintages, i.e. 2001, 2004, 2005 which have been disgorged with respectively 16, 17, 20 years of permanence on the yeasts. This project allowed us to enhance the qualities of this wine, highlighting the characteristics of the territory and the winemaking technique.
The label restyling for Valentino
A new look, symbol of refined and intense elegance.
"We wanted to give a more elegant look to a product whose soul remains unchanged. This is how the Valentino Brut and the Valentino Brut Rosé present themselves in a new way. The finesse and complexity of these wines had to be emphasized by a touch of class that could adequately express the bottles’ content from the very first glance"
Rodolfo Migliorini, owner of Rocche dei Manzoni.
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Cement eggs: novelty in tradition
Today, Rocche dei Manzoni owns cement eggs with capacities ranging from 6 to 15 hl used to age the wines...
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Valentino Brut Cuvèe 185th Door turns 2
On October 24th 2018 we celebrated the second release of the first traditional method sparkling wine refined with music. A thousand-note sparkling wine, as the symphony of Maestro Ezio Bosso that was specifically composed to stimulate the wine during the refermentation of the yeasts in the bottle. This creates a revolutionary refining process which optimizes the activity of the yeasts. It was Maestro Bosso himself who accompanied the evening and moved us with his music. An immense gift.
Thanks to Pasta Mancini for choosing us
We had the great privilege of hosting Pasta Mancini for the event dedicated to the discovery of the world of wheat and pasta. The blind tasting of three different types of spaghetti went with some of our wines to reach a common goal: to combine tradition and innovation. Read more
Rocche dei Manzoni Celebrates 40 Years of Valentino Brut...
It has been 40 years since the first bottle of Valentino Brut Riserva Elena, the iconic label from the historic Rocche dei Manzoni winery, was made. It is a sparkling wine born from the passion and foresight of Valentino Migliorini, who in 1978, was courageous enough to produce a grand Traditional Method sparkling wine in a land that was, and is still, synonymous with reds...
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1978-2018: 40 years of Valentino Brut Riserva Elena
Valentino Brut Riserva Elena is 40 years old. From the excellence of the Langhe region and from the will of the Migliorini Family, a great Classic Method Millesimato in a typical area of superb red wines. Since 1978 a continuos improvement that led today to a refining of 48 months on the yeasts.
Vinitaly 2018
Rocche dei Manzoni winery will participate again this year in Vinitaly. Taste Rocche dei Manzoni's new vintages from the 15th to the 18th of April at Stand L2 in Hall 10.
Talk about us “Bubbles”
"Courage, foresight, strength of mind, experimentation, continuity, consistency", the words Riccardo Margheri uses to describe Rocche dei Manzoni winery and his guide Rodolfo Migliorini in an article published in Bubbles Magazine.
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