The Roagna winery was established in 1912, just a mere 30 years after the very first Barbaresco was labeled. Roagna helped create a style of Barbaresco wine we now consider traditional. Nowaday, fifth generation Luca Roagna works with his father Alfredo tending to some of the most celebrated vineyard sites in Barbaresco and Barolo. No chemicals are used in the vineyards. They dedicate themselves to fostering biodiversity amongst the vines and believe this lends a sense of place to their finished wines. In the cellar, native yeast fermentation takes place in large oak casks. The wines are unfined and unfiltered. Sulfur (when needed) is only used in tiny amounts.
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