Roagna, Barolo La Pira 2016

They have 4.88.30 Hectares (12.06 Acres) planted to vines which is the largest single parcel we own. The land is protected at the top by the Rocche of Castiglione and downstream from the forest with a stream flowing from Bussia of Monforte d’Alba. The habitat is ideal for our concept of respecting the land and the life of the soil. There are 6 unique micro parcels depending on the composition of the terrain which ranges from limestone marl Roca to blue stone.

The vines for this wine are between 25 and 50 years of age. The roots are sourced by used the massage wood system by using only clippings that they have pruned from the Pira vineyard.

The harvest takes place normally during the middle of October by hand into small containers usually in the morning once the fruit has reached perfect physiological ripeness. Before being made into wine they manually select each berry in order to have perfect fruit.

Fermentation takes place exclusively in large wood casks thanks to a pied de cuve created from our indigenous yeasts. This lasts for ten days and then we use the ancient technique of maceration by splinting the submerged cap process which lasts for at least two months, (60 – 75 days). The wine is then aged in a neutral oak barrel for approximately 5 years.

The production of bottles is limited to less than fifteen thousand bottles per vintage. They number each bottle on the label.