Roagna

In 1890, fifth-generation, Luca Roagna’s great-grandparents Vincenzo and Rosa produced their first bottle of Barbaresco. 110 years later, after graduating from the Alba School of Enology, Luca joined his father at the family estate. In 2004, the pair decided to start producing single-vineyard wines from prized sites, which now include Asili, Montefico, Pajè, Vigna Rionda, Le Coste, Faset, Pira, and more, as well as a communal Barolo and blended Barbareco.

The vineyards have always been worked naturally, with minimal chemical inputs, mixed cover crops (including mint and clover) are allowed to grow between the rows, and there is no tillage. Replanting emphasises heritage vine material and vines are only green harvested in youth. After that, yields are managed by pruning and vineyard management, resulting in roughly five small bunches per vine which are typically harvested later than many neighbours. In the winery, wines are fermented in wooden vats using a pied de cuve made from indigenous yeasts. This continues for ten days followed by submerged cap lasting as long as 60 days, followed by long ageing in neutral oak and concrete vats for 5-10 years depending on the cuvee (longest for Vecchie Viti, Riserva and Crichet Paje)

Today, Luca Roagna enjoys growing popularity, including recognition by The Golden Vines Awards with famed winemakers like Charles Lachaux. Prices have also increased appreciably for current releases, whilst older vintages can still be found for far less. In the past, whilst still great, the wines have been a touch rustic; however, modern vintages are much more polished, boasting bright, classic aromatics and robust structure with fine tannins and girdling acidity, certainly ranking among the best Barbaresco.