Roagna Barolo Pira 2018
Roagna Barolo Pira 2018 is a dry, full-bodied red from Nebbiolo (Barolo, Italy), in the full, structured reds style. Tannins are very firm and acidity very high; oak influence is some. Good with venison, beef stew, mushroom risotto, steak. Decant for about 3 hours. Critic score 97/100 (merchant-reported).
| Wine | Sweet | Body | From | |
|---|---|---|---|---|
| Barolo Rocche dell`Annunziata Riserva Paolo Scavino 1999 Paolo Scavino · Piedmont | £200.00 | |||
| Giacomo Conterno Barolo Cerretta 2017 Giacomo Conterno · Piedmont | £203.89 | |||
| Barolo Ginestra Riserva Paolo Conterno 2007 | £160.00 | |||
| Giacomo Conterno Barolo Cascina Francia 2017 Giacomo Conterno · Piedmont | £219.96 |
Cellar for 30 years or more. Decant for 3 hours or more before serving. This is a magnificent, long-burn Barolo. It begins with earthy, animal aromas, and slowly unwinds into sweet scents of red cherry, rose petals, dried herbs, baking spice, and bitumen. It may take several hours to unlock all of this wine's secrets, but it rewards the patient. The Nebbiolo grapes were sourced from 25-year-old vines in Castiglione Falletto, a village right in the centre of the Barolo DOCG. Roagna is a family-run estate, entering its fifth generation. It was founded by Vincenzo Roagna in the 20th century, around six hectares of land in the Barbaresco region. However, it was not until 1989 that the family acquired La Rocche e La Pira, a Barolo vineyard in the aforementioned village. Since then, the family have produced this stunning Pira wine, grown on rich soils that range from decomposed blue stone to limestone marl. Pira is an intense brickish red in the glass. It is full-bodied, but imbued with an undeniable freshness that marks all Barolos of this stature. On the palate, it is complex and deep, a wine that you can get lost in. Look for notes of dry violet and rose petals, ripe cherry, strawberry, liquorice, eucalyptus, and a strong underlying minerality. The grapes spent 5 years ageing in large oak barrels before release. Consider pairing it with dense meats such as venison, or a tomato-rich dish inspired by Northern Italy.