Roagna – Barbaresco Gallina – 2014

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.
Gallina is in all likelihood the best known mention of Neive, thanks to the excellent quality of the soils and exposures, the wines that come from this area have a surprising finesse with a touch of roundness and an excellent aging potential.
Since 2014, thanks to the friendship with an owner of historic vineyards, the Roagna company has been producing in super limited quantities an austere and elegant Barbaresco at the same time, an almost touching bottle as it fully reflects the characteristics of the cru from which it comes!
What are you waiting for to buy it ?!
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 Gallina
• Grape Variety: 100% Nebbiolo
• Vintage:2014
• Alcohol Content: 14%
• Bottle Size: 750ml
• Production:2420 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.