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"The vinification techniques employed in the Roagna cellars have not changed a bit with Luca Roagna taking the helm. The fermentation still includes a full sixty day maceration before aging in large, Slavonian oak botti for anywhere from three to five years (depending on the quality of the vintage) prior to bottling. The wines are bottled unfined and unfiltered, and often the estate will also hold back the wines for several years of further bottle aging prior to release. In addition to their fine Barbaresco and Barolo bottlings, the property also makes a Nebbiolo Langhe Rosso cuvée from younger vines in their Barbaresco and Barolo holdings, a chewy and intensely flavored Dolcetto, and a white wine that is a blend of 95% chardonnay and 5% nebbiolo (vinified without the skins) which they label as Langhe Bianco Solea. The Langhe Bianco Solea is held for three years prior to release by the winery, and is a medium-full, fresh and pure white that typically offers up an aromatic blend of pear, flowers, a touch of honey and pastry cream." -Importer [+]