90 Monica Larner - Robert Parker's Wine Advocate

The 2018 Dolcetto d'Alba sees its fruit sourced from two sites in Barbaresco. It comes from the lower part of the Pajè vineyard and from the tail end of Asili hill. There is a lot of fruit purity here, all presented with naked transparency. This wine sees a very long 100 days of skin maceration time, intended to draw out the tannins from the seeds of the Dolcetto grape. Dark cherry, cassis and blackberry emerge from the bouquet. The tannic firmness is subtle and integrated within the fresh primary fruit. Production is 900 cases with 12 bottles in each.
-- ML

90 Antonio Galloni - Vinous

Roagna's 2018 Dolcetto d'Alba is bright, floral and very nicely lifted, with striking aromatic nuance and tons of pure class. Sweet red cherry, licorice and crushed flowers are beautifully delineated. In 2018, the Dolcetto is especially refined, lifted and nervous in feel. Luca Roagna gave the 2018 an incredible 100 days on the skins, just like wines that were made decades ago, when, for practical reasons, farmers had multiple crops to look after and took wines off the skins around Christmas. The Roagna Dolcetto is made from two parcels in Barbaresco.
-- AG