Roagna Barbaresco Montefico 2009
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2005-
Robert
Parker
Alfredo and Luca, father and son, now take care of the property. In 1990, they were able to purchase two slices of renowned vineyard sites of Castiglione Falletto in Barolo, la Pira and le Rocche. These came with a 15th farm house they renovated and which became Casa Roagna, a bed and breakfast overlooking the vines
The Roagna like to describe their style as traditional and innovative. Luca was born in 1980, and is still pursuing a high degree in oenology. But he sees his academic studies as a way to understand intellectually all the practices he has observed on the terrain and in the cellar, as implemented by his grandfather Giovanni Roagna, father Alfredo and mother, Luigina.
In 2003, Luca initiated a new venture. He hopes to make a wine from each of the great cru sites in Barolo. He has begun with Vigna Rionda, in Serralunga d’Alba, where he has bought grapes from an old contadino who has worked the vineyard all his life in more or less organic fashion (no herbicides, minimal treatments.). We have yet to see which other cru from which Luca has managed to find some fruit, but he will continue.
All of the the vines in Barbaresco and Barolo are worked organically, no herbicide was ever used here, grass grows between the rows, and only copper and sulfur solutions are used for treatment.
Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area, as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.
A wine that most perfectly conveys the spirit and essence of its place, Barbaresco is true reflection of terroir. Its star grape, like that in the neighboring Barolo region, is Nebbiolo. Four townships within the Barbaresco zone can produce Barbaresco: the actual village of Barbaresco, as well as Neive, Treiso and San Rocco Seno d'Elvio.
Broadly speaking there are more similarities in the soils of Barbaresco and Barolo than there are differences. Barbaresco’s soils are approximately of the same two major soil types as Barolo: blue-grey marl of the Tortonion epoch, producing more fragile and aromatic characteristics, and Helvetian white yellow marl, which produces wines with more structure and tannins.
Nebbiolo ripens earlier in Barbaresco than in Barolo, primarily due to the vineyards’ proximity to the Tanaro River and lower elevations. While the wines here are still powerful, Barbaresco expresses a more feminine side of Nebbiolo, often with softer tannins, delicate fruit and an elegant perfume. Typical in a well-made Barbaresco are expressions of rose petal, cherry, strawberry, violets, smoke and spice. These wines need a few years before they reach their peak, the best of which need over a decade or longer. Bottle aging adds more savory characteristics, such as earth, iron and dried fruit.