Roagna Barbaresco Albesani 2018

Viticulture: Farmed organically. 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 ("cappello sommerso") -- which can last 60-70 days. Aging: Aged for 5 years in large, neutral botti. Vineyard: One of the famed vineyards located in the commune of Neive. Same vineyard as Bruno Giacosa's "Santo Stefano di Neive".