Winemaker Notes
Langhe Rosso from Roagna's young vines planted in the Paje and Pira vineyards. Harvest takes place during the month of October when the fruit has reached perfect physiological maturity. The fruit is placed gently into small containers. Before being made into wine Roagna manually selects each berry in order to have perfect fruit. Fermentation takes place exclusively in large wood casks thanks to a pied de cuve created from the estate's indigenous yeasts. This lasts for ten days and then they use the ancient technique of maceration by splinting the submerged cap process which lasts for at least two months, (60 days). The wine is then aged in a neutral oak barrel for approximately five years.
Attracting the most glory, prestige and fame to the Piedmont region, Nebbiolo in all of its expressions—Barolo, Barbaresco, Roero, Ghemme and Gattinara—creates a complex wine, truly unique for its delicate qualities combined with strength and a great potential to improve over time.
But Nebbiolo isn’t all there is to red wine from Piedmont! Barbera is the most planted variety and historically most popular as a dependable, food-friendly, everyday wine.
Beyond these two, a surprising number of red varieties call Piedmont their home. Worth a try include Dolcetto for its bold concentration and aromas of spice cake. Other grapes to investigate include Freisa, Croatina, Brachetto, Grignolino and Pelaverga.
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