Roagna – Barolo Pira – 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.

Pira, a cru located in Castiglione Falletto, a family monopoly since 1989, originating from the disintegration of the Rocche, has multiple alternating layers of limestone, gray marl, blue marl and sand. This particular soil combined with the right exposure means that in this mention good results are obtained even in wetter years, generally we will find very intense wines with silky tannins, from the first sip it is overwhelming and impetuous with a very long persistence. Yet another masterpiece not to be missed, like all the wines of this winery.
2014, a fresher vintage that gave us wines that play on freshness and verticality, pleasant and ready now.

• Producer: Roagna
• Name:Barolo Pira
• Grape Variety: 100% nebbiolo
• Vintage: 2014
• Alcohol Content: 14%
• Bottle Size: 750ml
• Production:12948 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.