Roagna Dolcetto d'Alba 2025
Only 3 in stock
Pickup currently unavailable
Roagna sits at the top of Piedmont's traditional school, and the family has made Dolcetto in Barbaresco since 1953, the year Giovanni and Maria Candida Roagna bought the Pajé farm. The fruit comes from estate vines over fifty years old near the historic cellar, including the lower part of Pajé, the family's most limestone-rich vineyard. Indigenous yeasts start the fermentation in oak vats, then the skins stay submerged beneath the wine for up to 100 days, the same long maceration the family gives its Barbaresco and Barolo. Aging in wood and concrete vats follows, and it goes to bottle without fining or filtering. Chewy and concentrated, it drinks beautifully young and has the bones to age. Every bottle passes through a family member's hands at least six times before it leaves the cellar, and the next pair of hands is yours.
