Roagna Barbaresco Faset 2018

Roagna farms naturally in Barbaresco, where calcareous marl and limestone give Nebbiolo its nerve, and the vines here have 25 to 50 years behind them. The winemaking is patient to the point of stubbornness: native yeasts started by a pied de cuve, a submerged cap macerating 60 to 70 days in large wood, then roughly five years in neutral oak. The result is structure without makeup. Tannin, minerality, and a long mid-palate that nobody dressed up with new barrels.