Barolo, Pira, Vecchie Viti

Barolo, Pira, Vecchie Viti,



Roagna, Barolo, Pira, Vecchie Viti, 2014

Justerini & Brooks Tasting note
Roagna, Barolo, Pira, Vecchie Viti, 2014

Picked two weeks prior to the regular Pira. 2500 bottles were made. Some grip and velvet here. A powerful tannic structure with deep dark fruit at its core. Intense, tight-wound and muscular. This has quite body and concentration, as you'd expect from vines aged between 80-110 years old. This will require some time in bottle to soften and gradually unveil its full potential. The youngest vines here were planted in 1937. The other difference is the even longer and slower fermentation than the regular Pira. Facing Serralunga, a south east exposure, Pira is the lower part of the famous Rocche di Castiglione cru and is a monopole of the Roagna family. The soils here are a complex mixture of sand, clay limestone and blue marl. Vinified for 60 days on the skins before ageing for 5 years in large used wooden tanks.

Antonio Galloni, Vinous
The 2014 Barolo Pira Vecchie Viti is quite delicate and understated for this wine, which also means it will drink well with minimal cellaring. Macerated dark cherry, menthol, licorice, pine, spice, sweet tobacco and leather all develop in the glass. Next to the straight Pira, the Vecchie Vigne has an extra kick of mid-palate sweetness and richness that is quite attractive. For a young Roagna Barolo, the 2014 is very enticing and also accessible.
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The Roagnas have been making Barbaresco since the late 19th century. After taking over from Alfredo after the 2001 vintage, Luca Roagna has kept true to the traditional wine-making of previous generations whilst fine-tuning it to turn out pure, unique Piedmontese wines that are sought-after the world over. The family’s 16 hectares are split between Barbaresco and Barolo, with some choice parcels in some of the region’s finest vineyards, including the monopole Pira of Castiglione Falletto. Picking here is usually late so that the seeds are ripe. The wine-making is gentle long and slow, fermentation is in large old oak casks and maceration times vary between 60 to 90 days depending on the wine and the vintage. The wines are released later than almost any others in Piedmont, being aged for between 5 to 8 years in cask. These are beguiling, intense soulful wines.

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