You are buying it at a lower price because it has some kind of defect on the bottle, such as a stained or ripped label, or a damaged capsule.
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The content has not suffered any damage, is the same as in a normal bottle. These products only have certain defects on their bottles.
Please note: you are buying a primeur wine.
You are buying en primeur wine, this means you are buying it the best price because you are paying now but you will receive it it from the end of next summer, once the winery finishes with its elaboration.
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Characteristics of Roagna Barolo Pira
Roagna Barolo Pira is a monovarietal Nebbiolo red wine from the DOCGBarolo, in the Piedmont area. It is made by the Roagna winery.
Roagna is a family winery in Barbaresco, in the Piedmont area, which has old vines in historic vineyards. Among its principles is to use plant material from the vineyard itself to replant vineyard failures and not buy nursery cuttings, in order to maintain its own genetics. It respects the biodiversity in its plots, and therefore does not use any herbicides, pesticides or chemical fertilisers to grow them. It always ferments with wild yeasts in wooden vats and performs long macerations to produce wines with great ageing potential. It does not filter or clarify its wines, and bottles them using the minimum of sulphites possible, and ages them without letting the aromas of wood prevail over the fruity ones.
The plot for Roagna Barolo Pira is the largest of the Roagna vineyards. It covers an approximate area of 4.9 hectares. The upper part of the vineyard is protected by the Rocche di Castiglione and the lower part by a forest and a stream that flows from Bussia to Monforte d'Alba. The vines are between 25 and 50 years old. The grapes are harvested by hand early in the morning and transported to the cellar in small containers.
In the cellar, the Roagna Barolo Pira harvest is selected manually, discarding any bunches with defects, to ensure that only the best berries ferment. It is then vatted in oak tanks and the vintage ferments with native yeasts. The fermentation takes place over a period of about 10 days, and then the wine macerates with the skins for a further 60-75 or so. Lastly, the wine is aged in neutral oak barrels for approximately 5 years.
The total production of Roagna Barolo Pira is approximately 15,000 bottles per vintage. Each of them is numbered on the label.
Roagna Barolo Pira 2012 reminds us of sweet herbs, tobacco, undergrowth, menthol and licorice. On the palate it is dense, voluptuous and structured, with tannins that are almost buried by the density of the fruit. It is a wild, intense and deeply lingering wine.