Barolo Pira Roagna 2016
Serve at: 16°-18°C
Glass type

Barolo Pira Roagna 2016

ROAVIBAPXX
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€230.00
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Pira is exposed to the South East, on the side of Serralunga and Perno. It originated from the disintegration of the Rocche. It is a geographical monopoly of the Roagna family since 1989, the year in which it was purchased. It is the vineyard with the greatest extension of ownership: 11 hectares in total, 4.88.30 of which are vineyards in Nebbiolo, with unique soil and microclimate. It is protected in the upper part by the fortresses of Castiglione and in the valley by a forest with a stream that flows from Bussia. It is the perfect habitat for the Roagna viticulture concept, respectful of the life of the soils.
We can divide Pira into 6 micro plots, which differ in the composition of the soil (ranging from the limestone rock of the Roca to the bluish marl) and according to the age of the vines.

The 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.

The grapes are normally harvested in mid-October, at perfect physiological ripeness. The harvest is manual, in small boxes. Before being vinified, the grapes follow 2 further manual selections aimed at checking their perfect integrity.

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 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.

Roagna

Roagna

Alfredo Roagna and his young son Luca are old-time vintners, so reserved and reluctant to relationships as they are extremely passionate about their work. They manage 15 hectares of vineyards divided between Barbaresco and Castiglione Falletto. The scrupulous dedication to the vineyard, with old vines of seventy years, translates into wines closely linked to tradition, vinified with very long macerations, from 30 days for Dolcetto to 90 for Nebbiolo. They are wines that preserve great naturalness, expressive intensity and tonicity of the remarkable fruit, it can present some grammatical uncertainty because of the absence of any industrial homogenization technique. Sumptuous the keeping and evolution over time.

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