€161.20

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Barbaresco Albesani 2020 Roagna

One of the most Barbarescos out there!

97 James Suckling
94 Wine Spectator
no1
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Barbaresco Albesani 2020 Roagna
97 James Suckling
94 Wine Spectator
no1

Roagna
RED
At your doorstep in 1 - 3 days
Free Shipping
Free Shipping*
Free returns
Free returns
Why do we love it?

There are wines that impress through sheer intensity and opulence, and then there are those that win you over with effortless finesse and an underlying, almost subterranean, sense of power. Roagna Barbaresco Albesani 2020 sits firmly in the latter camp, standing today as one of the most iconic expressions of Barbaresco. It is no coincidence that leading critics ranked it among the finest Barbarescos of the vintage, scoring 97 points from James Suckling and 94 points from Wine Spectator.

Roagna is one of the most historic and emblematic names in Piemonte. Its roots stretch back to 1880, when Vincenzo and Rosa Roagna played a pivotal role in shaping the identity of Barbaresco itself. In 1929, the family acquired vineyards in Montefico, laying the foundations for a legacy built on patience, integrity and deep respect for place. Today, the estate is under the stewardship of Luca Roagna, who continues the family tradition with almost obsessive attention to detail, an unhurried approach to time and an uncompromising devotion to terroir. With holdings in some of the most prestigious crus of both Barbaresco and Barolo, Roagna is widely regarded as a benchmark for those seeking profound, age-worthy and intellectually complex expressions of Nebbiolo.

Sourced from the historic Albesani cru in the commune of Neive, this wine reflects a site famed for its limestone-rich soils and its ability to produce wines of elegance and remarkable ageing potential. The Nebbiolo vines, many planted in the 1950s, are farmed organically, with biodiversity and soil health at the heart of Luca Roagna’s philosophy. Harvesting is carried out entirely by hand, followed by meticulous sorting and fermentation with indigenous yeasts in large traditional botti. Extraction is long and gentle, building structure and depth without aggression. The wine then matures for around five years in large, neutral oak casks and concrete tanks before being released unfiltered, remaining utterly faithful to the estate’s style.

The extremely limited number of bottles produced makes Roagna Barbaresco Albesani 2020 a genuinely collectible wine, one sought after by discerning drinkers and serious collectors alike.

Tastes Like

In the glass, it unfolds slowly and gracefully, revealing aromas of dried violet, rose petals, red cherry, sour cherry and wild berries, layered with notes of wild herbs, graphite, spice and forest floor.

On the palate, it is poised and precise, with vibrant acidity and firm yet beautifully polished tannins that feel seamlessly integrated. The fruit once again takes centre stage, now framed by hints of violets, lavender and supple leather, carrying through to a long, resonant finish that speaks quietly but with conviction.

Aroma
Body
Acidity
Aromas
Dried violet, rose petals, red cherry, sour cherry, berry, notes of wild herbs, graphite, spices, fresh soil.
Pairs with
Game ragout, guinea fowl with mushrooms, chestnuts and truffles, lasagna with minced meat in the oven.
Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 14%
Origin Barbaresco, Italy
Variety Nebbiolo
Bottle Size 750ml
Barrique 5 years
Serving temperature 16–18°C
Aging 15 years
Closure Cork
Organic No

PAIR IT

Pair Roagna Barbaresco Albesani 2020 with game ragù, guinea fowl with mushrooms, chestnuts and truffle, or oven-baked lasagne with minced meat.

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.

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Roagna

Barbaresco Albesani 2020 Roagna

RED
€161.20
Aroma
Body
Acidity
Aromas
Dried violet, rose petals, red cherry, sour cherry, berry, notes of wild herbs, graphite, spices, fresh soil.
Pairs with
Game ragout, guinea fowl with mushrooms, chestnuts and truffles, lasagna with minced meat in the oven.

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