Roagna Barolo La Pira 2017

Roagna has farmed this Barolo site since 1989, and it's really six sites in one. Micro parcels that shift from limestone marl to blue stone as the terrain changes, worked naturally, with vines between 25 and 50 years old. Native yeasts, a pied de cuve picked ten days ahead from the same vineyard, then a 60-to-70-day submerged-cap maceration and roughly five years in neutral oak, an old-school approach that builds structure out of patience rather than wood. This is Nebbiolo with nothing borrowed: the tannin, the perfume, the length are all the vineyard's.