At Roagna, throwback methods on vinification and aging meet modern sophistication of grace and translucency. Articulating how Luca Roagna's wines deviate from other names in the unanimous top tier of Piedmont can be challenging. But, again, the beauty of Nebbiolo from these adjacent regions has always extended beyond common vocabulary. Luca's words ton the combination of limestone and sand strike at the heart of the mentality at Roagna:

 

Longtime fans of Piedmont will recognize the enviable stable of prized vineyards here: Asili, Paje, Montefico, Gallina, Faset Pira, and Rocche. Native fermentation lasts ten days in large wood, finishing with a submerged cap ("cappello sommerso") for 60-90 days. Afterward, aging takes place in large, neutral botti. Instead of toasting by flame, casks are steamed to exclude any charring flavor. This cask aging takes place for 5 years before release.

 

If you love taut Barolo and Barbaresco with intrinsic tannin melded into transparent wines of explosive aromatics ending with a wispy, ethereal ethos, you will be at the correct address.