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Roagna - Barolo - Pria DOCG

Tasting notes

96 Points - The Wine Advocate

"The 2013 Barolo Pira sees fruit sourced from a five-hectare plot (with 16,800 bottles made). The Pira vineyard is Roagna’s home-base parcel and is the biggest single vineyard the family cultivates in the Barolo appellation. Pira is easy to recognize in terms of bouquet, thanks to those distinctive aromas of dried rose petal and balsam herb that lift gently from the bouquet. Due to long maceration times, which are the norm here at Roagna, the wine’s color shows medium intensity, but that color should be fixed and stable over the long haul because any remaining material in suspension has since fallen out, thanks to the slow fermentation process. This wine delivers evident structure and a touch of rawness or naked nerve that underlines the wine’s young age (and, consequently, its long future aging potential). Dark fruit and a touch of sweet spice add volume to the finish." -  Monica Larner

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More about the Producer

  • Roagna


    Onshore Cellars - ICONIC Producer

    The Roagna family was producing wine long before the Barbaresco classification came to be in 1890. The family has continually purchased land, and expanded their wine selection through the years, always staying close to tradition and to the land. Luca Roagna is the fifth generation to work the vines alongside his father Alfredo. One of the few estates offering Barbareso and Barolo in its range, Roagna has also been granted the rare privilege of being able to vinify their wines outside of the appellation zones.

    Luca avoids the use of all herbicides, pesticides and fertilizers in favour of traditional practices. He believes the grasses and wildflowers between the vines add complexity and depth to the terroir in addition to protecting from erosion. He also prefers to trample the grasses instead of cutting which enables the avoidance of fertilizers, even organic ones. Although he follows an all-natural approach, he has never applied for the organic certification. Their approaches seem to be working; the average vine age is 55-60 years old and the vines are still healthy and productive. When an old vine dies, Luca uses a technique in place before phylloxera changed vine planting, by choosing to bury a vine shoot from the closest vine, instead of grafting onto a rootstock.

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