Langhe Rosso di Roagna is a Nebbiolo of the highest level, just think that the grapes come from two of the most important vineyards for the production of Barolo and Barbaresco, respectively Pira and Pajè, and only the younger vines are used, up to about 20 years of age. It is a unique wine as it combines the characteristics of two very different areas, thus achieving great harmony and balance. It ferments in wooden vats with indigenous yeasts and then refines in oak barrels for at least 5 years; is Roagna's business card and you immediately realize that you are in front of an exceptional company.
The red Langhe Roagna is an extraordinary Nebbiolo, a very high quality red wine, which exploits the young vines of Nebbiolo di Pajé and Pira.
Pajé is one of the historic vineyards of the village of Barbaresco with South West exposure. The soil is particularly rich in calcareous marl and opens onto the valley of the Tanaro river, which mitigates cold winters and hot summers.
Pira is instead located in Castiglione Falletto, facing South East, on the side of Serralunga and Perno. The terrain is composed of limestone, gray and blue marls and sands; a geographical monopoly of the Roagna family since 1989, the year in which it was purchased.
For this Nebbiolo Langhe Rosso Roagna wine, young plants are used up to 20-25 years of age and the vines are exclusively of mass origin with woods obtained by pruning from the same vineyards.
Roagna is a historic producer, who has always made sustainable, organic, biodynamic viticulture, creating natural wines of the highest level. The Roagna company has been adopting these systems for two generations, albeit not advertising them, because they have always been part of its principles.
The harvest of the red Langhe Roagna takes place manually in October, when perfectly ripe. Before being vinified, the grapes are subjected to an obsessive sorting, ensuring the perfect integrity of the fruits. Fermentation takes place exclusively in wooden vats with indigenous yeasts and lasts for about ten days. The ancient maceration technique of the submerged cap splint is then applied, which lasts for at least 60 days. The wine ages in oak barrels for about 5 years.
