The 2021 Dolcetto d’Alba is a super classic bright, mineral driven winethat will delight wine that will delight readers with a classically leaning palate. Lively red berry fruit and lifted floral accents give this mid weight, aromatic Dolcetto tons of character. This is an exceptional vintage for Luca Roagna’s Dolcetto. The 2021 spent 70+ days on the skins and was aged for a year in cask – 91pt
Antonio Galloni (vinous.com)
Luca Roagna:
We make Dolcetto d’Alba using fruit from our Pajé and Carso vineyards (both in the Barbaresco Commune).
Pajé is one of the historic vineyards of the village of Barbaresco and it located in the center of the area planted to vines. Pajé is particularly rich in calcareous marl soil with a high content of active limestone. The amphitheater of Pajé opens onto the Tanaro river valley which mitigates the cold winters and hot summers. Pajé is a small strip of land facing South West.
Carso sits next to the fortresses of Barbaresco, facing East, with limestone clay soil and a significant presence of sand.
The vines for this wine have a minimum of 45 years of age. The vines are sourced by using the massal selection system by using only cuttings that we have pruned from the Paje and Carso vineyards respectively.
Harvest takes place in September when the fruit has reached perfect physiological maturity. The fruit is placed gently into small containers. Before being made into wine we manually select each berry in order to have perfect fruit.
Fermentation takes place exclusively in large wood casks thanks to indigenous yeasts. This lasts for ten days and then we use the ancient technique of maceration by submerged cap which lasts for at least three months (90 – 100 days). The wine is then aged in a neutral oak barrel for approximately one year.
