Winemaker Notes
Young vines, up to 20-25 years old, are used for this wine. The vines are exclusively of massal origin, with wood obtained during the pruning of the same vineyard.
Fermentation takes place exclusively in wooden vats using a pied de cuve made from indigenous yeasts. It lasts about ten days. The ancient, submerged cap maceration technique is then applied, lasting at least two months. The wine ages in a neutral oak barrel and concrete tanks for about five years.
Professional Ratings
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Vinous
The 2018 Langhe Rosso is 100% Nebbiolo from Barolo and Barbaresco-designated vineyards. Dried red cherry, mint, spice, tobacco, dried leaves and worn-in leather all grace this super-expressive, ethereal Langhe Rosso. The 2018 comes across as a bit mature aromatically, so I would not push my luck on aging. Even so, it is a delicious wine for readers who want to experience a Nebbiolo with early tertiary complexity. In this vintage Luca Roagna was especially selective with what he bottled for his top wines, so production for the Langhe Rosso is nearly double what it is in most 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.