Roagna Dolcetto d'Alba 2024

The Roagna family has produced wine in Barbaresco since before the estate's official classification in 1890. Giovanni Roagna and his wife Maria established the winery at its current location in the Paglieri hamlet, where the renowned Pajé vineyard became the foundation of the estate. Today, Alfredo Roagna and his son Luca manage the property, continuing a winemaking lineage that spans multiple generations.

The original Barbaresco holdings cover approximately 6.5 hectares. In 1990, the family expanded into Barolo territory with the acquisition of parcels in Castiglione Falletto, including the historic La Pira and Le Rocche vineyards. This purchase included a 15th-century farmhouse that the family renovated into Casa Roagna, a bed-and-breakfast overlooking the vines.

Luca Roagna, born in 1980, has refined the estate's traditional methods while maintaining the family's fundamental approach. Fermentations take place in large wooden casks using indigenous yeasts initiated by a pied de cuve. Maceration periods have extended under Luca's direction, now lasting 60 to 90 days compared to the 30-day standard of previous generations. The submerged cap technique (capo submerso) remains central to fermentation.

Aging regimens vary by cuvée and vintage, ranging from two to three years up to 15 or 16 years for Riserva bottlings. The estate uses French oak casks measuring 10 centimeters thick—twice the standard width—allowing for slow micro-oxygenation. All wines are bottled unfined and unfiltered.

Beyond the acclaimed Barbaresco and Barolo bottlings, Roagna produces a Langhe Rosso from Nebbiolo vines under 25 years old planted in the Pajé and Pira vineyards, and a Langhe Bianco Solea blending Chardonnay with white-vinified Nebbiolo. The estate holds this white wine for three years before release.

Roagna's Barbaresco Crichët Pajé remains among the most sought-after wines in Piedmont, placing the estate alongside the region's most respected traditional producers.

Piedmont (Piemonte) is a wine region located in northwestern Italy. The name derives from the Italian phrase meaning "foot of the mountains." The region is bordered by the Alps to the north and west, and the Apennine mountains to the south. The Po River traverses the central area. Piedmont shares borders with France, Switzerland, Valle d'Aosta, Lombardia, Emilia-Romagna, and Liguria.

The region comprises eight provinces: Alessandria, Asti, Biella, Cuneo, Novara, Turin (the capital), Verbano-Cusio-Ossola, and Vercelli. French influence has affected the region's viticultural practices, technology, and language. Piedmont was formerly part of Savoie, and French remains spoken in certain areas.

Piedmont contains more DOC and DOCG appellations than any other Italian region. Wine production in the area dates back several thousand years. The region divides into five primary winemaking zones: Canavese, Colline Novaresi, Coste della Sesia, Langhe, and Monferrato. Soil types include white-yellow marl, calcium-rich clay, sand, calcareous stone, and limestone.

Premium vineyard sites are typically positioned on southern-facing hillsides, referred to as "bricco" in local dialect. Diurnal temperature variation between warm days and cool nights affects grape development. The Alps provide protection from excessive rainfall through rain shadow effects. Fog formation occurs regularly due to temperature differentials between the mountains and valleys.

White Grape Varieties

Moscato Bianco produces Moscato d'Asti DOCG and Asti Spumante. These wines undergo secondary fermentation using the Charmat method and display peach and orange blossom aromatics.

Cortese cultivation centers around Gavi, where the grape produces wines with lime aromatics, bright acidity, and flavors of honeydew, apple, and peach.

Arneis is grown within the Roero DOCG boundaries and produces mineral-driven white wines.

Erbaluce produces wines under the Erbaluce di Caluso DOCG designation in dry, passito, and spumante styles.

Red Grape Varieties

Nebbiolo produces wines with tar, rose, truffle, and sour cherry characteristics. The grape is used for multiple appellations, each with distinct characteristics.

Barolo DOCG originates from vineyards near the Tanaro River in the Langhe hills. The limestone-rich soils produce grapes with higher acidity levels. Appellation regulations require three years of aging in wood barrels before release. Typical aromatic profiles include tar, violets, roses, and wild cherries.

Barbaresco DOCG produces wines from Nebbiolo grown on lime and clay soils with higher nutrient content than Barolo sites. Regulations mandate two years of aging in wooden casks. Aromatic characteristics include carnation flowers, violets, and raspberries.

Barbera represents Piedmont's most widely planted red variety. The grape produces wines with minimal tannins, high acidity, and black and red fruit flavors. Barbera thrives on calcareous and clay soils. Major appellations include Barbera d'Alba, Barbera del Monferrato, Barbera d'Asti, and Nizza DOCG.

Dolcetto produces medium to full-bodied wines with low acidity and low tannin levels. The variety grows on limestone and clay soils in the Langhe area and Cuneo province. DOCG appellations include Dolcetto di Dogliani, Dolcetto di Ovada, and Dolcetto di Diano d'Alba.

Regional Cuisine

Piedmont produces white truffles from Alba. Traditional preparations include bagna cauda, a warm sauce containing anchovies, garlic, olive oil, walnuts, butter, and cream, served as a dipping sauce for bread and vegetables.

Agnolotti is a stuffed pasta preparation made with eggs, flour, and water, filled with roasted meat. The pasta pairs with Barbera and Dolcetto wines.

Brasato al Barolo consists of beef slow-braised in Barolo wine, typically served with polenta. The dish pairs with Barolo, Barbaresco, or other structured red wines.

Gianduiotto is a chocolate confection produced in Turin since 1865, made with sugar, cocoa, hazelnut, and cocoa butter.