BARBERA d’ALBA 2013, The. Roagna


Roagna – The. Agr. The Paglieri

Barbera Roagna perfectly embodies the style of the great Piedmontese vines where it can be defined on the nose “arrogant”: strong personal and unique aromas with rich perceptions of ripe fruit and spices while the palate is deep, structured, wine. Sicuramente è un rosso da mille sfaccettature che invita a goderne e a giorire dell’infinita capacità espressiva di questo meraviglioso vitigno.

pairing: ideale con la cucina tradizionale del territorio: hot Piedmontese appetizers, tasty first courses, main courses with white and red meats, boiled. Try it with the bagna cauda.

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We are in 1880 when they begin to see the first bottles of Barbaresco to which, Now, we are used to, and this family was already producing wines before this period. The Roagna are owners of 20 hectares of which 12 vines while the rest have remained and will remain woods. For this family, respect for their hills, of their biodiversity is life and future. Natural, Carso, Montefico, Pages, Pira are the names of the various vineyards that they have been caring for from generation to generation for more than a century. They chose to work with old vines, with very deep root systems and capable of giving grapes of great aromatic concentration. Le vigne non vengono fertilizzate, no herbicides or pesticides are used and the soil is completely grassed, so that biodiversity is stimulated and plants are pushed they are "forced" to take root. The strains present in the vineyards derive from wood of mother-vines in the area, so as to maintain a heterogeneous plant population and closely linked to history.

The vineyard of origin of the Barbera d'Alba It is Pira, historical name of the village of Castiglione Falletto. It is a geographical monopoly of the family since 1989, year it was purchased. In the highest part of the vineyard lives una microparticle of equally old Barbera vines exclusively obtained from ancient mass selections from the same vineyard. The harvest takes place strictly manually and the selection of the grapes takes place even twice in order to choose only the best bunches. Fermentation and maceration, as per tradition, occur with their own indigenous yeasts, for long periods and only in wood, first in vats and then in large barrels. By the glass, the Barbera does present intense ruby ​​red, dark and almost impenetrable. The characteristic vinous aroma prevails on the nose, with notes of red fruit and spicy nuances. The palate is deep, fruity, of body, with slight tertiary notes and a marked acidity typical of the grape. Sun production 2000 Bottles

Additional information


Roagna -Az. Agr. The strawmen



Data sheet

Alcoholic degree : 13,5%
Grapes : 100 % Barbera
Type : Rosso fermo
winemaking : raccolta manuale in ottobre, fermentazione in tini di legno per 10 giorni su lieviti indigeni, macerzione 70/80 days, aging 5 years in oak barrels
Service : 16° / 18 ° degrees in large glasses


0,75 l


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