Albesani is one of the famed vineyards located in the commune of Neive and is the same vineyard as Bruno Giacosa’s “Santo Stefano di Neive”.
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 ? which can last 60-70 days. The wine is then aged in large neutral French botti. The oak Luca uses is never toasted but instead made by using hot steam instead of flame. The wine is normally aged for five years in wood before release.
The 2014 Barbaresco Albesani is frankly on another level relative to the other Barbarescos Luca Roagna has recently added to his range. Explosive in its aromatic intensity and ample on the palate, the Albesani will leave readers who enjoy classically built wines weak at the knees. Everything that makes Nebbiolo so alluring comes through in this stunning Barbaresco. Freshly cut flowers, mint, chalk and sweet red cherries all race through this delicious and very promising Barbaresco. This is just a great expression of Nebbiolo.  94pts
— Antonio Galloni