The 2019 Roagna Albesani Barbaresco is a profound and classically styled Nebbiolo from one of Barbarescoâs most revered vineyards. Sourced from the historic Albesani cru in Neive, this wine expresses Roagnaâs uncompromising philosophy â purity of fruit, structural integrity, and transparency of site. The 2019 vintage delivers precision, aromatic lift, and remarkable depth, marking it as a benchmark expression of traditional Barbaresco.
Vineyard and Winemaking
The Albesani vineyard is situated on limestone-rich soils with excellent exposure, producing Nebbiolo of finesse and perfume. Roagna farms the site organically, with very low yields from mature vines. Fermentation is carried out with indigenous yeasts in large wooden vats, followed by extended maceration to gently extract tannin and complexity. The wine is aged for approximately four to five years in large neutral Slavonian oak botti, without fining or filtration, allowing the vineyardâs character to emerge with clarity and authenticity.
Tasting Notes
Aromas of red cherry, wild strawberry, dried rose, and violet unfold alongside notes of orange peel, spice, and subtle earth. The palate is finely structured and vibrant, offering pure red fruit, mineral tension, and firm yet elegant tannins. Bright acidity carries through to a long, graceful finish marked by savoury depth and precision.
Style and Character
Elegant yet serious, the 2019 Albesani Barbaresco reflects the classical Barbaresco profile â aromatic, detailed, and less overtly powerful than Barolo, yet no less complex or age-worthy. It is a wine of poise, restraint, and quiet intensity.
Cellaring and Pairing
Best cellared until 2028â2035 and beyond, with the capacity to evolve gracefully for 25 years or more. Decant generously when young. Ideal with veal, braised poultry, mushroom-based dishes, truffles, or aged hard cheeses that complement its finesse and structure.
Critic tasting note: (2019 vintage) "Bright, medium intensity garnet red colour. Shows quite mature notes of prune, leather, liquorice and roasted hazelnuts on the nose. Characterised by salty components on the palate, grippy, hearty tannins, pithy finish." - Falstaff
