Roagna
Barolo del Comune di Barolo 2020
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Long ageing in neutral oak barrels and cement for about five years |
- Name and vintage: Barolo DOCG 2020, 0.75 l, still red wine produced by Roagna
- Grapes and origin: Nebbiolo from Terlo, in the municipality of Barolo, Piedmont
- Aromatic profile: ruby red colour with hints of violet and spices
- Vinification: fermentation in wood with indigenous yeasts, maceration for 60-70 days
- Ageing: matured for 5 years in oak and cement; decant for 1 hour before serving
Description
What kind of wine it is
Barolo del Comune di Barolo by Roagna is a still red wine made from Nebbiolo grapes, combining elegance and structure. In the glass, its ruby red colour reveals a bouquet characterised by violet notes and pronounced spicy aromas. On the palate, it offers impeccable balance and a long-lasting finish. Thanks to its robustness, it pairs excellently with intense meat flavours, enhancing roasts and braised dishes and harmoniously matching with game and mature cheeses.
Where it comes from
This wine originates in Piedmont, within the geographical designation Terlo, in the municipality of Barolo. Roagna’s approach aims to highlight the precise origin of the grapes, delivering an authentic territorial expression. The location of this plot yields fruit that transforms into a wine of marked elegance. The identity of the area translates into a well-defined character, capable of bringing a consistent aromatic depth and the refined taste typical of this specific terroir to the glass.
How it is produced
Production begins with manual harvesting, followed by a double selection to ensure the integrity of the perfectly ripened bunches. Fermentation takes place in wooden vats using a pied de cuve of indigenous yeasts. The process continues with a long submerged cap maceration lasting around sixty to seventy days. Ageing lasts a total of five years and takes place between cement tanks and neutral oak barrels; a slow maturation that stabilises the aromatic profile and defines the wine’s balance.
History and Curiosities
Originating from the Terlo mention, the Barolo DOCG 2020 by Roagna embodies the true vocation of the Piedmontese territory. The grapes, hand-selected, ferment with indigenous yeasts, while the long submerged cap maceration extracts elegant violet notes and spicy hints. The meticulous ageing process of five years between neutral oak barrels and cement shapes a persistent and balanced wine, with a fine structure, ideal for enhancing red meats and mature cheeses in memorable tastings.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
15 - 25 years
Decanting time:
1 hour
- Oenologist: Alfredo Roagna, Luca Roagna
- Bottles produced: 30.000
- Hectares: 15
Wines that fully express terroir, in the true sense of the term, where the grape variety and its place claim recognisability and authenticity in the glass. This is the desire of Alfredo and Luca Roagna. Read more
| Name | Roagna Barolo del Comune di Barolo 2020 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Roagna |
| Story | History and Curiosities Originating from the Terlo mention, the Barolo DOCG 2020 by Roagna embodies the true vocation of the Piedmontese territory. The grapes, hand-selected, ferment with indigenous yeasts, while the long submerged cap maceration extracts elegant violet notes and spicy hints. The meticulous ageing process of five years between neutral oak barrels and cement shapes a persistent and balanced wine, with a fine structure, ideal for enhancing red meats and mature cheeses in memorable tastings. |
| Origin | Municipality of Barolo (geographical mention Terlo), Piedmont |
| Production technique | Fermentation exclusively in wooden vats with pied de cuve of indigenous yeasts; traditional submerged cap maceration for about 60–70 days; long maturation in neutral oak barrels and concrete for about five years. |
| Wine making | Fermentation exclusively in wooden vats with pied de cuve of indigenous yeasts; traditional submerged cap maceration for about 60–70 days; long maturation in neutral oak barrels and cement for about five years. |
| Aging | Long ageing in neutral oak barrels and cement for about five years |
| Allergens | Contains sulphites |