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Roagna’s Dolcetto d’Alba is of a different ilk, and by that we mean a serious one. Casual weeknight pizza wine this is not - well, it could be if that’s how you roll, but we suggest spending some time with this one. The vines for this wine were sourced from the Pajè cru in the Barbaresco area. They are 35 years old and were planted selection massale prior to being picked by hand, soft pressed and destemmed. Fermentation and maceration occurred in wood casks, adding some structure.
- Roagna has been within the commune of Barbaresco for many generations and was started in the early 20th Century by Vincenzo Roagna.
- Today it is helmed by the fifth generation of the family, Luca Roagna.
- The wines are done in a deep, traditionally classic style and Luca has changed the fermentation and maceration period from 60 to 90 days.
- Dolcetto means, “little sweet one,” in Italian; which is ironic considering the tart and tannic nature of this wine.
Connects with:
- This recipe for beef and pork ragu.
- Copy of The Catcher in the Rye.
- Leather jackets.
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