Viticulture: Hand-harvested at the end of September, beginning of October.
Vinification: Fermentation lasts ten days in large wood casks. They ferment with a pied de cuvee made from their indigenous yeasts. They then use the technique of submerged cap -- which can last 60 days.
Aging: The wine is then aged in large neutral French botti. The oak Luca uses is never toasted but instead made by using hot steam instead of flame. The wine is normally aged for five years in wood before release.
Notes: While this wine is made from Luca's "younger vines," most producers would use this fruit for their Barbaresco or Barolo. The wine could easily be mistaken for either in a blind tasting.
Readers who want to get a good dose of the Roagna house style without splurging on one of the flagship wines should make a point of checking out the 2011 Langhe Rosso, Roagna's young vine Nebbiolo cuvée. The warm vintage has softened some of the contours, resulting in a striking, old-school Nebbiolo that can be enjoyed upon release. Dried rose petal, spice, leather, licorice and dried cherry are some of the signatures. This is a gorgeous wine to drink now, as the flavors are a bit mature, in the best sense of the term. Dried rose petal, cinnamon, pomegranate and cedar add to the wine's exotic bouquet. Even with the warm vintage, there is plenty of supporting Nebbiolo tannin and acidity. The Langhe Rosso is all young-vine Nebbiolo. 2/3rds from Pira and 1/3rd from Pajé.