“The 2016 Roero Vigna di Lino offers a broader, richer expression of Nebbiolo from Roero. Dark fruit, leather, menthol and spice all flesh out in striking, beautifully layered wine that dazzles from the very first taste. The purity of the flavors is just remarkable. There is a bit of oak influence that gives the wine an element of raciness. I do wonder what a more transparent expression of Nebbiolo might be like here, but there is no denying the beauty of what is in the glass. 93 points.” Antonio Galloni
Here's our video tasting here of this wine, which follows that for a rare Emilia-Romagna Sangiovese.
Cascina Val del Prete - or valley of the priest - takes its name from the exiled Bishop of Asti who lived there in 1850. In 1977 Bartolomeo Roagna and his wife Carolina bought the farm Val del Prete where they had worked as sharecroppers. Their first task was to replace some grain and fruit with vines. The grapes are planted on south-facing slopes in a splendid natural amphitheater. Over the years, they have increased the area under vine to 27 acres. Their son, Mario, has entered the family business and now takes care of the vineyards. Cascina Val del Prete continues to be well received due to Mario’s commitment to great wine.
The Roero is situated in the north-eastern most part of the province of Cuneo and it owes its name to an ancient family that held the district, a hilly area, as a feudal possession. The sandy soil of the Roero hills yields an intense red wine, bearing the district’s name, that differs from the other great Piedmontese wines in that it quickly attains good balance while the others require aging. The wine was created through the tenacity of the producers and their stubbornness and diligence in identifying the areas with exposures and soils best suited to vines.
Mario Roagna is one of Roero’s rising winemakers. In a certain sense, his story is symbolic of a territory that has grown and asserted itself as one of winning quality. His philosophy is to plant only native grape varieties such as Arneis, Barbera and Nebbiolo and to let the characteristics of the terroir speak through the wine. Farming is done biodynamically and the estate has converted to organic farming. Fermentation in the cellars is spontaneous with indigenous yeasts.
The Vigna di Lino vineyard extends for about 3 acres on the left bank of the Tanaro river in the commune of Priocca. It lies at around 250m above sea level and enjoys an exposure to the south. The vines are 30+ years old with a density of 2,300 vines per acre.
The harvest is made by hand at the end of October to ensure optimum physiological ripeness of the late-ripening Nebbiolo.
A 25-day maceration and fermentation in stainless steel tanks with 6-7 daily pump-overs. Racking into French oak barrels where the malolactic fermentation takes place. Ageing for 16 months in used French oak barriques and then 8 months in-bottle.
Annual production is just 4,500 bottles.
100 % Nebbiolo.
A red wine of great structure. Ruby red color with garnet hues developing with age. Elegant tannins and notes of blackberries, mushrooms and roses. This can (and will) age for years. Pairs well with roast lamb, game and dry cheeses.
ABV = 15.0%.