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Luca Roagna farms 12 hectares in Piemonte, made up of many different plots based in Castiglione Falletto in Barolo, plus plots in Barbaresco and the Langhe hills. He works the limestone soils organically (but is uncertified) and allows grass to grow between the rows, practising a no-till regime. The wines are made traditionally, with a natural ferment, a long maceration and a long elevage with modest levels of sulfur dioxide. The elevage is in large barrels of 2000–5000 litres, with the last part of ageing taking place in really old barriques.
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