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Roagna makes wine in the traditional style: the pressed grapes or the must make their fermentation and maceration in big wood casks for long time, in contrast with the new trends based on very fast macerations and refining in small barrels, that is barriques.
Fermentation lasts 8-10 days. Thanks to the action of autochthonous yeasts selected by us and that have the leading role in this phase, we get wine from must.
At the same time maceration is also made and in the best vintages it can last even 100 days with the submerged cap. This age-old art consists in blocking the skins (cap), in an almost full cask, with wood planks; then a part of the racked wine is poured again "bypassing this fencing", so that the cask is completely full.
Roagna family has always made wine in traditional way, since this hundred-year-old method can guarantee a significant extraction of tannins from Nebbiolo grape, that give the complex and everlasting structure.
Using these long macerations with a "submerged cap" we can extract also norisoprenoids, essential components of the tertiary bouquet, sign of nobility of the great wines.
Values of resveratrol, a natural antioxidant, are also high.
Roagna does not change.
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