Roagna Barbaresco Gallina 2017

Roagna farms naturally on chalky limestone in Barbaresco, and their patience is the whole story: fermentation with indigenous yeasts in large wood, a submerged cap that can run 60 to 70 days, then five years resting in neutral botti. That's Nebbiolo built the old way. Tannin that's structural rather than grippy, minerality running straight through the mid-palate, nothing sweetened by new oak. Twenty-five to fifty year old vines and five years of aging before it ever reached the glass; the work is already done.