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Roagna, Barbaresco Gallina, 2016

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Luca Roagna and his family have been making some of the greatest wines in Piemonte for generations, and the quality just keeps rising. Anyone will be able to respect and admire the work of Luca Roagna: no step taken in the vineyard or the winery is without complete follow-through of thought.

Standing in the middle of one of their vineyards, you almost forget it's a place to grow grapes. Grass, insects and wildlife flourish throughout the vines, which are never subjected to chemical sprays, mowing or tilling. The bio-sphere is diverse and vigorous, the soils healthy: the result is impeccably grown grapes ready to become impeccably made wine.

Professional Reviews

Antonio Galloni

AG 94
"The 2016 Barbaresco Gallina is a gorgeous wine full of the classic, youthful austerity that is such a signature of the house style. Deceptive in its light to medium-bodied feel, the Gallina offers up striking Nebbiolo aromatics redolent of crushed red berry fruit, spice, mint and rose petal. Nervy tannins lend energy and drive. The translucent beauty of Nebbiolo is so alluring. What a great start to this tasting." -Vinous

Wine Spectator

WS 93
"The flavors of macerated cherry and currant have mellowed in this red, meshing with eucalyptus, iron and tobacco notes. This is dense and leaves a chalky sensation on the long aftertaste. A bit closed today and racy in its profile, yet shows excellent potential. Best from 2024 through 2042."

Wine Enthusiast

WE 94
"Showing structure and an earthy elegance, this opens with aromas of leather, forest floor, camphor and pipe tobacco. The firm, full-bodied palate offers dried cherry, blood orange and licorice alongside assertive tannins before closing on a note of rusty nail." -Kerin O'Keefe

What importer Polaner Selections has to say about this wine...

One of the famed vineyards located in the commune of Neive
Predominantly sandy soils mixed with calcareous marl
Farmed organically
Fermentation lasts ten days in large wood casks. They ferment with a pied de cuvee made from their indigenous yeasts. They then use the technique of submerged cap ("cappello sommerso") -- which can last 60-70 days.
Aged for 5 years in large neutral botti


  • Grape Variety


  • Vintage


  • Size


  • Farming Practice


  • Sweetness


  • Body

    Medium Bodied

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