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The label itself features some sort of bird turning its neck in a way that would be impossible for mere humans
The wine is fermented with native yeasts without sulfur or temperature control
A very soft palate entry builds to a full
and then rounded out by full malolactic conversion and a conscious use of oak treatment
Roagna 'Gallina' Barbaresco DOCG, 2017 ouzo The label itself features someOne of the famed vineyards located in the commune of Neive Predominantly sandy soils mixed with calcareous marl Farmed organically Fermentation lasts ten days in large wood casks. They ferment with a pied de cuvee made from their indigenous yeasts. They then use the technique of submerged cap ("cappello sommerso") which can last 60 70 days. Aged for 5 years in large neutral botti
