Roagna – Barbaresco Asili Vecchie Viti – 2015

The Roagna Winery is located in the heart of the Langhe, in Barbaresco. The year of birth dates back to 1880, a story of hard work, deep love for the territory and the right innovation to seek excellent quality. Biodiversity has always been a fundamental aspect in which the company has absolutely believed, in fact the work in the vineyard is obsessive, the youngest plants are forty, they do not fertilize, they do not irrigate, they do not top, moreover the selection it is massal and not clonal. In the cellar the rules do not change, on the contrary the pied de cuve of indigenous yeasts is used to start the fermentation, maceration on the skins with submerged cap for more than two months and to finish very long maturation; in fact the wines are always put on sale at least one year later than what the specification says. Today the winery is led by Luca, who now represents the fifth generation, and by his father Alberto, we can define them as winemakers of the past because they are true connoisseurs of their vineyards and their land.
Asili, mention of great prestige that has always given us wines of great elegance, not too complex tannins and a very delicate fruit, in short, we can say a Barbaresco that plays on subtleties.
In this historic cru, in just under a quarter of a hectare, from plants with a minimum age of 50 years, exclusively of mass origin, the company produces a super-limited quantity of a superb wine. Body, structure and complexity accompanied by an almost regal elegance. A bottle with a very long aging potential.
2014, a very difficult vintage for Barolo producers, however, manages to surprise us in Barbaresco with balanced wines, with little marked tannins and great freshness.

• Producer: Roagna
• Name: Barbaresco Asili Vecchie Viti
• Grape Variety: 100% Nebbiolo
• Vintage:2015
• Alcohol Content: 14%
• Bottle Size: 750ml
• Production:1236 bottles

Productive Notes:Fermentation takes place exclusively in wooden vats, thanks to a pied de cuve of indigenous yeasts. It lasts for about ten days. Subsequently, the ancient maceration technique of submerged cap splinting is applied, which lasts for 2 months. The wine then matures in a neutral oak barrel for about 5 years.