The Dolcetto for this wine is sourced from both the Paje and Carso vineyards in Barbaresco.
Paje is particularly rich in calcareous marl soil with a high content of active limestone. Carso sits next to the fortresses of Barbaresco, facing East, with limestone clay soil and a significant presence of sand.
Hand-harvested in September. The vines for this wine have a minimum age of 45 years.
Fermented lasts for ten days in large french casks with a pied de cuvee made with indigenous yeasts. Submerged cap maceration then follows for 90-100 days.
The wine then ages in neutral french oak botti for approximately one year.
The 2017 Dolcetto d'Alba is absolutely gorgeous for many reasons, including its freshness (so rare in 2017) and super-classic sense of structure. Pliant, silky and supple, the 2017 exudes personality from the very first taste. Lifted aromatics and bright, red-toned fruit are two of the signatures in this deeply expressive Dolcetto. Quite simply, Luca Roagna takes Dolcetto to a new level with his exquisite, beguiling 2017. Readers should expect an especially nervy, classically austere style. Luca Roagna gave his Dolcetto 100 days on the skins, which is virtually unheard of these days, even for Barbaresco and Barolo! Fruit sources are Pajè and Carso.
Field Publication Computed: