Barbaresco Roncagliette

Roncagliette is an MGA in the southern part of the commune of Barbaresco, given as 250 to 290 m with exposures running from south to west; Gaja's Sorì Tildìn lies inside the same cru, and Olek Bondonio's parcel is immediately adjacent to it. The vines were planted by his family fifty to sixty years ago on clay and limestone, which one importer describes more specifically as heavy clay over blue marl. Farming is organic with biodynamic practices. Fermentation is spontaneous in concrete with a long maceration - the Italian retailer Il Vinoso gives 50 to 55 days for the 2021, while importers describe up to two months, part of it under a submerged cap - then a traditional basket press and around 22 months in large old oak botti, bottled unfined, unfiltered and with minimal sulfur.

On the vintage, the Consorzio's 2021 harvest report describes a mild but wet winter that left good water reserves, budbreak at traditional timing, and an early-April cold snap that touched Nebbiolo only slightly and mainly in lower-lying vineyards; summer temperatures stayed close to seasonal averages without excess, the 13 July hailstorm spared Barolo and Barbaresco, and rain was scarce through the rest of the season. Across the Consorzio's territory the crop came in about 10% under 2020, with visibly smaller berries and a marked polyphenolic concentration, and the Nebbiolo harvest began in the last days of September, peaking in the second week of October.