Roagna Barbaresco Albesani 2018

Roagna farms organically in Barbaresco and lets the Nebbiolo do its thing on indigenous yeasts, fermented ten days in large wood before the cap goes under for sixty or seventy days, an old submerged-cap trick that pulls structure without ever roughing up the fruit. Five years in neutral botti means no oak makeup, just time: red fruit and dried florals, tannin that's fine-grained and patient, a mid-palate that keeps unfolding. This is 2018 Barbaresco with nothing standing between you and the grape.