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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.8 pts. and median of 91 pts. in 4 notes) - hiding notes with no text | | | Tasted by Mentat on 6/24/2017 & rated 93 points: Impressive nose with soy, black beans and savory note, and then turned into horseradish and dates. Palate gives off a surprising sweet impression (although it is bone dry) from the red fruit core, Finishing with sharp acidity, but still very balanced for this 38yr old wine. (1185 views) | | | Tasted by Eric Guido on 3/31/2012 & rated 80 points: The nose showed horseradish, soil, and herbs. On the palate, it was vegetal, with pepper, herbs, citrus rinds and lots of acidity. The vegetal notes continued on the finish. It was certainly an interesting wine but honestly not enjoyable to drink. (2291 views) | | | Tasted by jlemerond on 11/1/2009 & rated 91 points: Popped and poured. Drank over 6 hours. Boy did this need the whole 6 hours to open - it is still amazingly young. Initially the structure totally overwhelmed the wine. By the end of the night, a deep and still a touch reticent nose of tar, menthol, alcohol and dark fruits. Very tannic still in the mouth, with a long finish. I wonder if the structure ever softens completely? Amazing how even in 'off' vintages traditionally made piedmont wines can last forever. I'm going to wait another few years on the rest of the bottles to see if the wine mellows a bit. If it does, the score will prove to be quite conservative. (1974 views) |
| Roagna Producer website
Giù il cappello di fronte a questo giovane produttore che non attua compromessi e va diritto per la sua strada , ecco un confortante esempio di giovani leve langarole.
La visita comincia dalla vigna (bonus) dove si pratica l'inerbimento e si cerca di mantenere il più possibile inalterato l' ecosistema vigna.
Le vigne sono piuttosto vecchie e ottenute da selezione massale.
La macerazione sulle bucce dura , a seconda delle annate , un centinaio di giorni e si usa la tecnica del cappello sommerso con steccatura.
Tecnica piuttosto "arcaica" ma a quanto pare piuttosto efficace.
Gli affinamenti in botti grandi e qualche barrique "scarica" è lunghissimo e alcuni vini escono anche dopo 10 anni. NebbioloNebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.
Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.
"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.
Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.
More links:
Varietal character (Appellation America) | Nebbiolo on CellarTrackerItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoLanghe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)Barbaresco Geographical details of the DOCG down to single vineyards. The vineyards belonging to the comune Barbaresco can be found here |
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