ROAGNA Barolo Pira 2016

ROAGNA Barolo Pira 2016

ROAGNA Barolo Pira 2016

THE WINERY – ROAGNA

Quite simply, our family has always worked in the vineyards.

Today Alfredo and Luca Roagna, father and son, work everyday to care for each vine. Each vine is treated as an individual who year after year evolves to express the unique characteristics of our terroir.

We work tirelessly taking care of every single stage of the process from the vineyard to the bottle.

In the cellar after all the work we have done with selection and crushing, we also personally bottle and label the wine and prepare each box for shipping to our clients around the world. Each and every bottle of wine is handled at least six times before leaving our winery by Alfredo or Luca.
We do not have have any other winemakers or agricultural specialists who work with us as we try only to interpret each vineyard with our generations of family experience.

BAROLO PIRA

Pira is a historic vineyard located in the village of Castiglione Falletto and originally owned by the noble family who had a private road that connected the vineyard and the castle hundreds of years ago.

Pira vineyard is exposed to the South East, on the Serralunga and Perno side, it is a geographical monopoly of our family since 1989, the year in which it was purchased, it is the vineyard with the greatest extension of ownership. 11 total hectares of which 4.88.30 vines in Nebbiolo, with unique soil and microclimate, protected in the upper part by the fortresses of Castiglione and in the valley by a forest with a stream that flows from Bussia.

Plants for this wine are between 25 and 50 years old, the vines are exclusively of mass origin, with woods obtained by pruning from the old vines of this vineyard. Grapes are normally harvested in mid-October, at perfect physiological ripeness, the harvest is manual, in small boxes, before being vinified, the grapes follows 2 further manual selections aimed at checking its perfect integrity.

The fermentation takes place exclusively in wooden vats, thanks to a pied de cuve of indigenous yeasts, where it lasts for about ten days, then the ancient technique of maceration of the submerged cap splint is applied, which lasts for 2 months / 2 and a half months (60 – 75 days), the wine then matures in a neutral oak barrel for about 5 years, the production of bottles is limited, with less than 15,000 bottles per thousandth.

• Characteristics: ruby ​​red color with garnet reflections.
• The nose reveals aromas of violet, red fruits, ethereal notes, spice and toasted.
• The palate shows structure and power. Tannins and good acidity evolved contribute confer the right balance of taste. Long and very persistent.

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