Philosophy: a traditional wine where you can feel the Rocche territory in the noble expression that Nebbiolo can give us.
Grapes: nebbiolo 100%
average age of vines: 30-35 years
mass selection of vines.
Production area:
the grapes assigned to the production of this wine come from selections of vineyards with a Southern, South-Eastern exposure in the area of Rocche di Castiglione Falletto from the historical Cascina Pira. The qualities of sandy-calcareous soil in this area give a unique tannic heritage with very elegant olfactory sensations.
Training System:
Low Guyot on hills with good slope.
Yield per Hectare:
45-50 hectoliters.
Harvest Time:
October.
Vinification:
grapes are hand-picked; soft pressing with destemming. Fermentation in wood casks. Maceration for 70-90 days, so that the autochthonous characteristics of this vine are extracted.
Aging:
4-6 years in medium-sized French oak casks, Then at least 2 years in bottle. If kept properly it can live 50 years or longer.
Tasting Notes:
garnet-red color. Rich nose with a clear “goudron” (tarry) aroma , tobacco, spices, and white flowers with a constantly-evolving bouquet. Full, austere and elegant taste with a great structure, consistent with the olfactory sensations.
Food matching:
great structure and elegance, this wine can be matched with red meat, stew meat, ripe cheese and pasta. Sometimes it might be served as a “vino da meditazione” (meditation wine).
Bottle sizes:
0.375 liters 0.750 liters 1.5 liters
We suggest to open the bottle 2 hours earlier than tasting or to pour it in a decanter.
To be served in a large burgundy glass.
Roagna is one of the most fascinating properties in Piedmont. The family owns small, but choice, plots in some of the region's best vineyards. The estate makes a wide range of wines, but the Barbarescos and Barolos are the highlights. In top vintages there can be as many as three selections of Barbaresco (Barbaresco Paje, Barbaresco Riserva Paje and Barbaresco Crichet Paje) and two of Barolo (Barolo La Rocca e La Pira, Barolo Riserva La Rocca e La Pira). The wines are fermented in oak vats and remain on the skins until mid-December, after which they are aged in oak barrels for as many as a dozen years prior to being bottled. This year Roagna has three new wines; a Barbera made from vines in the La Rocca e La Pira vineyard in Castiglione Falletto, and small-production Barbarescos from the Asili and Montefico vineyards. Among the many highlights are the 2003 Barolo La Rocca e La Pira and Barbaresco Paje, which are both exceptional (there were no Riservas made that year), the 2004 Barbera d-Alba, the 2004 Barbaresco Asili, the 1995 Barolo Riserva La Rocca e La Pira and the 2000 Barbaresco Crichet Paje. As readers can deduce, the wines are usually released later than most and can be hard to find, but they are increasingly worth the effort. Quality has never been higher here, and as I have written before, Luca Roagna is one of Piedmont's most promising young producers. Antonio Galloni Wine Advocate # 192 Dec 2010
