interview

<p><em>This interview with Luca&nbsp;Roagna&nbsp;took place in Los Angeles in March 2011.</em></p> <p><strong>Tell us about the&nbsp;Roagna&nbsp;estate.</strong><br /> <br /> The&nbsp;Roagna&nbsp;<glossary title="427">estate</glossary> consists of 15&nbsp;<span class="zalup"><span><glossary title="523">hectares</glossary><span>.</span></span></span> I am the fifth generation to work with these vines, a tradition that began over 130 years ago. My great-great grandfather started the <glossary title="427">estate</glossary> with a group of friends, and in the beginning all they made was traditional&nbsp;<span class="zalup"><span><glossary title="137">Barbaresco</glossary><span>.</span></span></span> <glossary title="137">Barbaresco</glossary> used to differ stylistically back then and was a wine with a good amount of&nbsp;<span class="zalup"><span><glossary title="853">residual sugar</glossary><span>.</span></span></span> A lot has changed since then.<br /> <br /> We are a small family from the village of <glossary title="137">Barbaresco</glossary> and we make every <glossary title="1152">cru</glossary> right from our village: the <glossary title="">Barbaresco</glossary> <glossary title="1156">DOC</glossary> includes four&nbsp;villages total but everything we make comes from within our village. The region itself represents a little over 600 <glossary title="523">hectares</glossary>; half of our vines are in&nbsp;<span class="zalup"><span><glossary title="137">Barbaresco</glossary><span>.</span></span></span> The other half are in&nbsp;<span class="zalup"><span><glossary title="141">Barolo</glossary><span>,</span></span></span> which is roughly twice as large as <glossary title="137">Barbaresco</glossary> in surface.&nbsp;<br /> <br /> Our style is very traditional, and we only work with historic&nbsp;<span class="zalup"><span><glossary title="760">parcels</glossary><span>.</span></span></span> For <glossary title="137">Barbaresco</glossary> we have the Paj&egrave;: it&#39;s a little more than two&nbsp;<span class="zalup"><span><glossary title="523">hectares</glossary><span>.</span></span></span> We&#39;ve worked with this <glossary title="760">parcel</glossary> since the beginning and have owned it since the 1950&#39;s. This is also where our <glossary title="254">cellar</glossary> is located. We select from different parts of the <glossary title="760">parcel</glossary> every year depending on the age of the vines and&nbsp;<span class="zalup"><span><glossary title="430">exposure</glossary><span>.</span></span></span> In the best <glossary title="1109">vintages</glossary> we&#39;ll make three denominations: the base Paj&egrave;&nbsp;from 40-45 year old vines, &quot;Paj&egrave;&nbsp;Riserva&quot; with 60+ year old vines and the &quot;Crichet Paj&egrave;&quot;, our most celebrated <glossary title="363">cuv&eacute;e</glossary>; the youngest vines from this half <glossary title="523">hectare</glossary> are 65 years old.<br /> <br /> We then have the Asili, a <glossary title="1152">cru</glossary> of 0.2 <glossary title="523">hectares</glossary> which we produce 1200 bottles a year from. Finally we have one last <glossary title="1152">cru</glossary> in the village called Montefico. Of course these are all <glossary title="709">Nebbiolos</glossary> and the point of these multiple <glossary title="363">cuv&eacute;es</glossary> is to express our various&nbsp;<span class="zalup"><span><glossary title="1026">terroirs</glossary><span>.</span></span></span> For example Paj&egrave;&nbsp;and Asili are two hills that are side by side and the soils are primarily <glossary title="266">chalky</glossary> <glossary title="596">limestone</glossary> but Montefico is more&nbsp;<span class="zalup"><span><glossary title="632">marl</glossary><span>.</span></span></span> <glossary title="430">Exposure</glossary> is also key: Montefico is southeast so the sun rises onto it and we get a more delicate wine from this, while Paj&egrave;&nbsp;and Asili are southwest, resulting in a more rustic style.&nbsp;<br /> <br /> Our history in <glossary title="141">Barolo</glossary> dates back to the late 1940&#39;s but we&#39;ve only owned land there since 1990. We are located in the village of <glossary title="246">Castiglione Falletto</glossary> and the <glossary title="760">parcel</glossary> is called La Rocca e la Pira. We are the only ones to work in this area and in the future the denomination will simply be La Pira. This represents a little less than eight&nbsp;<glossary title="523">hectares</glossary> and is of great value to us because of the 11 villages that produce&nbsp;<span class="zalup"><span><glossary title="141">Barolo</glossary><span>,</span></span></span> <glossary title="246">Castiglione Falletto</glossary> is right in the center; we are happy to be the only ones working on this <glossary title="760">parcel</glossary> because we have no neighbors and it&#39;s complimented by three&nbsp;<glossary title="523">hectares</glossary> of woods at the bottom and mountains on the top. This makes it so much easier to work naturally and not have to worry about the <glossary title="279">chemical</glossary> overlap of neighbors who work&nbsp;<span class="zalup"><span><glossary title="331">conventionally</glossary><span>.</span></span></span> We are currently building an additional, smaller cellar so we can make our <glossary title="141">Barolos</glossary> on site.&nbsp;<br /> <br /> We also produce a <glossary title="141">Barolo</glossary> from a <glossary title="760">parcel</glossary> named Rionda.&nbsp;<br /> <br /> <strong>How did you personally get involved with the&nbsp;estate?</strong><br /> <br /> We always joke that I was born in the vines! I was born in September at the exact time of the <glossary title="521">harvest</glossary> so it&#39;s not too far off! I studied <glossary title="422">oenology</glossary> and started officially working with&nbsp;Roagna&nbsp;in 2001, but my whole life I hung out and played with friends and family in the vines. They&#39;ve always been a part of me. And to be honest for me this isn&#39;t work. I can&#39;t call this work. This is my everyday life, so let&#39;s just say that I got involved 30 years ago!&nbsp;<br /> <br /> <strong>What&#39;s the work like in the vines?</strong><br /> <br /> <glossary title="709">Nebbiolo</glossary> vines are plants that grow very high -up to two meters- and we choose to manually tie them to the lines in the rows. We do our best to work with&nbsp;<span class="zalup"><span><glossary title="740">old vines</glossary><span>,</span></span></span> a tradition that has mostly come to a stand-still since the 1970&#39;s in the region.<br /> <br /> In modern winemaking, every new winemaker has to do something different, has to bring something new to the table. Of course I am different than my grandfather and my father, but all I want to do is express our&nbsp;<span class="zalup"><span><glossary title="1026">terroir</glossary><span>,</span></span></span> so I follow our family philosophy. We let grass grow free and never use <glossary title="526">herbicide</glossary> or&nbsp;<span class="zalup"><span><glossary title="1142">pesticides</glossary><span>.</span></span></span> We cut the grass manually and as little as possible, maximum once or twice a year, and even then it&#39;s only on the sides of the vines. For example, last August we had to cut it&nbsp;because the risk you take when you have so much grass is an undesirable amount of humidity. I truly despise <glossary title="526">herbicide</glossary> because grass is an essential part of nature; I&#39;m not a <glossary title="969">sommelier</glossary> so I can&#39;t tell you if you can truly taste the 300+ types of grass that grow in our soils, but I guarantee they bring depth, complexity and <glossary title="662">minerality</glossary> to our wines.&nbsp;<br /> <br /> We also have a lot of free roaming animals in the vines. We only use natural <glossary title="328">sulfur</glossary> and <glossary title="328">copper</glossary> on the plants; there isn&#39;t ever an exact dose as every <glossary title="1109">vintage</glossary> varies, but it&#39;s always less that a kilogram per&nbsp;<span class="zalup"><span><glossary title="523">hectare</glossary><span>.</span></span></span> I get angry when I see vineyards where the leaves are blue. In those cases the quantity is simply too high.<br /> <br /> <strong>Are you certified organic?</strong><br /> <br /> We&#39;ve never requested the&nbsp;<span class="zalup"><span><glossary title="260">certification</glossary><span>.</span></span></span> Some are&nbsp;<span class="zalup"><span><glossary title="260">certified</glossary><span>,</span></span></span> others aren&#39;t. This doesn&#39;t apply to everybody, but these days I feel that being <glossary title="260">certified</glossary> doesn&#39;t always mean that much. A lot of my friends got <glossary title="260">certified</glossary> 10 or 20 years ago. I respect their decision because they chose to do this before it became fashionable.<br /> <br /> I think you can feel the difference in the wine. If I choose to work&nbsp;<span class="zalup"><span><glossary title="331">chemically</glossary><span>,</span></span></span> I&#39;m going to kill the wine&#39;s identity and I don&#39;t want to sell that to anybody.&nbsp;<br /> <br /> I understand that for certain people, this is going to cause some confusion. But I refuse to use the term &quot;<glossary title="746">organic</glossary>&quot; as a way to sell bottles. Anyone who knows us knows our style and our philosophy.&nbsp;<br /> <br /> <strong>What about in the&nbsp;cellar?&nbsp;</strong><br /> <br /> The <glossary title="254">cellar</glossary> is where we transform grapes into wine, and while I know many people feel that good work in the <glossary title="254">cellar</glossary> is secondary to good work in the vines, I also think it should never be forgotten just how important this process is.&nbsp;<br /> <br /> Our focus is to respect the expression of our&nbsp;<span class="zalup"><span><glossary title="1026">terroirs</glossary><span>.</span></span></span> For our <glossary title="709">Nebbiolo</glossary> we try to work as traditionally as possible, and let me tell you that I&#39;ve opened bottles that are 40, 50, 60 years old that are still expressive and beautiful. We&#39;re not trying to change history here; we&#39;d rather contribute to it.&nbsp;</p> <p><glossary title="538">Native yeasts</glossary> of course. We use a <glossary title="792">pied de cuve</glossary> as a starter, and just to play it safe we do a mini <glossary title="521">harvest</glossary> of five&nbsp;kilograms about a week before the actual&nbsp;<span class="zalup"><span><glossary title="521">harvest</glossary><span>.</span></span></span> We then do a pre<span class="zalup"><span><span>-</span>&nbsp;<span class="zalup"><span><glossary title="795">pigeage</glossary><span>,</span></span></span></span></span> and this starts the&nbsp;<span class="zalup"><span><glossary title="441">fermentation</glossary><span>.</span></span></span> After a week we&#39;ll <glossary title="168">blend</glossary> this with the harvested grapes. We made a specific <glossary title="792">pied de cuve</glossary> from each&nbsp;<span class="zalup"><span><glossary title="1152">cru</glossary><span>,</span></span></span> because using a starter from another <glossary title="760">parcel</glossary> strikes us as un-natural. We then transfer the juice to large <glossary title="1126">wood</glossary> <span class="zalup"><span><glossary title="242">casks</glossary><span>.</span></span></span>&nbsp;<br /> <br /> We submerge the <glossary title="234">hat</glossary> before the <glossary title="441">fermentation</glossary> has completed (you can pretty much call it wine at this point), then we&#39;ll <glossary title="843">rack</glossary> some of the liquid into another&nbsp;<span class="zalup"><span><glossary title="242">cask</glossary><span>.</span></span></span> This helps us avoid <glossary title="754">oxidation</glossary> problems with&nbsp;<span class="zalup"><span><glossary title="310">CO2</glossary><span>.</span></span></span>&nbsp;<br /> <br /> The wines stay on the <glossary title="590">lees</glossary> for 60 to 90 days, and are then <glossary title="74">aged</glossary> a minimum of four&nbsp;to five&nbsp;years but we don&#39;t have any rules about this. We try to understand each <glossary title="1152">cru</glossary> based on the&nbsp;<span class="zalup"><span><glossary title="1109">vintage</glossary><span>:</span></span></span> a delicate <glossary title="1109">vintage</glossary> won&#39;t need as much <glossary title="74">aging</glossary> but a more rustic one will. The longest we&#39;ve ever let something <glossary title="74">age</glossary> is 15 years. After that, we let the wine <glossary title="74">age</glossary> in bottle; the amount of time it&#39;s spent in the <glossary title="242">cask</glossary> determines how long we <glossary title="74">age</glossary> it in bottle before release, between six&nbsp;months and three&nbsp;years. We basically decide to release the wine when we think it&#39;s worth drinking.&nbsp;<br /> <br /> <strong>How do you place your wines in regards to your DOC&#39;s, and specifically to the idea of &quot;typicity&quot; within a a&nbsp;DOC?</strong><br /> <br /> We are making wine that is as authentic as it gets. We don&#39;t put <glossary title="709">Nebbiolo</glossary> on the label, we put the name of the village or the&nbsp;<span class="zalup"><span><glossary title="760">parcel</glossary><span>.</span></span></span> And if you compare a&nbsp;<span class="zalup"><span><glossary title="137">Barbaresco</glossary><span>,</span></span></span> a <glossary title="141">Barolo</glossary> and a&nbsp;<span class="zalup"><span><glossary title="710">Nebbiolo d&#39;Alba</glossary><span>,</span></span></span> they are all very different. And if you taste the Paj&egrave;, the Asili and the Montefico, you&#39;re tasting three very different wines as well. Yes it&#39;s all&nbsp;<span class="zalup"><span><glossary title="709">Nebbiolo</glossary><span>,</span></span></span> but the different expressions are what make these different <glossary title="1152">crus</glossary>&nbsp;worthwhile. Again, we are trying to express each <glossary title="1026">terroir</glossary> as much as possible.&nbsp;<br /> <br /> <strong>How do you feel about the whole &quot;natural wine&quot; debate?&nbsp;</strong><br /> <br /> <glossary title="708">Natural wine</glossary> is fundamental. Wine is not something you just drink, it&#39;s something you ingest, made with ingredients that too often are being <glossary title="279">chemically</glossary> tampered with.&nbsp;<br /> <br /> We want to bring pleasure with our wines. We want them to taste good but we also don&#39;t want to cause problems by forcing people to ingest&nbsp;<span class="zalup"><span><glossary title="279">chemicals</glossary><span>.</span></span></span> Everyone knows wine is an alcoholic beverage, and everyone knows that if you drink too much alcohol, you&#39;re not going to feel great. Not everyone knows that there are other things than <glossary title="441">fermented</glossary> grape juice in wine. <glossary title="526">Herbicides</glossary> and <glossary title="1142">pesticides</glossary> are not mentioned on labels, so why would they?<br /> <br /> I also feel that making <glossary title="708">natural wine</glossary> is the only way to truly express <glossary title="1026">terroir</glossary> because if your soil is dead, it&#39;s not going to have anything to express. It&#39;s also an honest product that is not harmful to our bodies, and I place great importance in this.&nbsp;<br /> <br /> <strong>What do you recommend eating with your wines?&nbsp;</strong><br /> <br /> The <glossary title="398">Dolcettos</glossary> and <glossary title="138">Barbera</glossary> are a lot of fun and can be paired with a lot of foods because they are lighter and fruitier. With our<strong>&nbsp;<glossary title="709">Nebbiolos</glossary></strong>, which tend to be very <glossary title="1010">tannic</glossary> in their younger years, you&#39;re going to want to pair that with fatty meats. But if you&#39;re drinking an older&nbsp;<span class="zalup"><span><glossary title="1109">vintage</glossary><span>,</span></span></span> say something 30 or 40 years old, then you need to rethink things a little and use a leaner cut of meat.&nbsp;<br /> <br /> For my wines and wine in general, I highly encourage experimenting with food pairings. As long as it&#39;s not boring or completely illogical, it&#39;s worth trying!<br /> <br /> <strong>What wines do you like to drink?</strong><br /> <br /> I like wines from all over the world: as long as they are interesting and express an identity, I&#39;ll drink it.</p>

producers visit

<p><em><strong>This visit to the Roagnas took place in Spring 2014.</strong></em></p> <p><em><strong>Words and photos by Jules Dressner.</strong></em></p> <p><img alt="" src="http://louisdressner.com/lib/images/IMG_5617.jpg" test="test2" /><br /> <br /> Right next to the Roagna family house is the historic and majestic Paj&eacute; vineyard.<br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/P1000480.JPG" test="test2" /><br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/IMG_5620.jpg" test="test2" /><br /> <br /> The Roagna family has been working this land for over 130 years, and have owned the majority of this <glossary term="Cru" title="1152">Cru</glossary> since the 1950&#39;s; they currently work two&nbsp;of the <glossary term="Lieu-Dit" title="594">lieu-dit</glossary>&#39;s&nbsp;four&nbsp;<span class="zalup"><span><glossary term="Hectare" title="523">hectares</glossary><span>,</span></span></span> which is shared two other growers. The site is shaped like an amphitheater and <glossary term="Exposition" title="430">exposed</glossary> South-Southwest.<br /> <br /> Many <glossary term="Cuvée" title="363">cuv&eacute;es</glossary> are <glossary term="Bottling" title="185">bottled</glossary> from the Paj&eacute;, all depending on the age of the vines and the conditions of the vintage: the base Paj&eacute; comes from 45-50 year old vines, Paj&eacute; Riserva is from vines that are 60+ and the Crichet Paj&eacute; is produced only in the best&nbsp;<span class="zalup"><span><glossary term="Vintage" title="1109">vintages</glossary><span>,</span></span></span> and from the oldest vines (70-100).<br /> <br /> The soils are composed of <glossary term="Marl" title="632">marly</glossary> <span class="zalup"><span><glossary term="Limestone" title="596">limestone</glossary><span>.</span></span></span> The Roagnas never cut the grass at any time in any of their land:<br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/P1000484.jpg" test="test2" /><br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/P1000490.jpg" test="test2" /><br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/P1000459.JPG" test="test2" /><br /> <br /> Luca explained that this creates an incredible <glossary term="Biodiversity" title="1162">biodiversity</glossary> in the vineyards and soil, which -amongst innumerable&nbsp;herbs and flowers- includes more than 10 varieties of mint.<br /> <br /> <em>&quot;If we ever fail at wine, we can become premium Mojito producers!&quot;</em><br /> <br /> The young <glossary term="Nebbiolo" title="709">Nebbiolo</glossary> vines from Paj&eacute; (which are 20 to 50) partially produce the Roagna&#39;s&nbsp;<span class="zalup"><span><glossary term="Langhe" title="578">Langhe Rosso</glossary><span>,</span></span></span> and the <glossary term="Estate" title="427">estate</glossary>&#39;s <glossary term="Dolcetto" title="398">Dolcetto</glossary> is also planted here.<br /> <br /> A short drive from Paj&eacute;, we visited the Asili&nbsp;<span class="zalup"><span><glossary term="Cru" title="1152">Cru</glossary><span>,</span></span></span> the second of three <glossary term="Lieu-Dit" title="594">lieu-dits</glossary> within the village of <glossary term="Barbaresco" title="137">Barbaresco</glossary> that the Roagnas farm.<br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/IMG_5640.jpg" test="test2" /><br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/IMG_5646.jpg" test="test2" /><br /> <br /> The soils here are&nbsp;<span class="zalup"><span><glossary term="Clay" title="301">clay</glossary><span>,</span></span></span> <glossary term="Limestone" title="596">limestone</glossary> and&nbsp;<span class="zalup"><span><glossary term="Sand" title="909">sand</glossary><span>.</span></span></span> The youngest vines are 55.<br /> <br /> A little further down, you can spot their tiny <glossary term="Parcel" title="760">parcel</glossary> of the Montefico&nbsp;<span class="zalup"><span><glossary term="Cru" title="1152">Cru</glossary><span>.</span></span></span> Can you guess which it is?<br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/IMG_5652.jpg" test="test2" /><br /> <br /> Hint: grass grows wild...<br /> <br /> If you guessed this:<br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/IMG_5652-1.jpg" test="test2" /><br /> <br /> You are wrong and chose a <glossary term="Parcel" title="760">parcel</glossary> with evident, heavy-handed <glossary term="Herbicide" title="526">herbicide</glossary> use!<br /> <br /> If you chose this:<br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/IMG_5652-2.jpg" test="test2" /><br /> <br /> Then you are correct!!!!!!!!<br /> <br /> All joking aside, the picture above is a very interesting contrast of the varying degrees of <glossary term="Herbicide" title="526">herbicide</glossary> use in vineyards. From no grass to &quot;just in between the rows&quot; and &quot;let it grow free!&quot;, you get to see it all.&nbsp; Which <glossary term="Plot" title="1133">plot</glossary> looks the healthiest and most full of life?<br /> <br /> From&nbsp;<span class="zalup"><span><glossary term="Barbaresco" title="137">Barbaresco</glossary><span>,</span></span></span> we hopped into our Dressner mobiles and drove the half hour to&nbsp;<span class="zalup"><span><glossary term="Barolo" title="141">Barolo</glossary><span>.</span></span></span> It was looking like rain the whole way over, but we still felt that it was necessary to visit&nbsp;La Pira, the eight&nbsp;<glossary term="Hectare" title="523">hectare</glossary> <glossary term="Cru" title="1152">Cru</glossary> and <glossary term="Monopole" title="672">monopole</glossary> Alfredo purchased in 1990.<br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/IMG_5664.jpg" test="test2" /><br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/IMG_5654.jpg" test="test2" /><br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/P1000524.jpg" test="test2" /><br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/P1000539.jpg" test="test2" /><br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/IMG_5662.jpg" test="test2" /><br /> <br /> The total Pira property is 11 <span class="zalup"><span><glossary term="Hectare" title="523">hectares</glossary><span>,</span></span></span> with 8 <glossary term="Hectare" title="523">hectares</glossary> of vines planted. The oldest vines here were planted in 1937, but there have historically been plantings here for at least 500 years.<br /> <br /> In addition to the obviously planted&nbsp;<span class="zalup"><span><glossary term="Nebbiolo" title="709">Nebbiolo</glossary><span>,</span></span></span> La Pira is where the <glossary term="Langhe" title="578">Langhe Bianco</glossary> and <glossary term="Barbera" title="138">Barbera</glossary> grapes are grown. As you can see from the pictures, the grass stays just as tall here as in&nbsp;<span class="zalup"><span><glossary term="Barbaresco" title="137">Barbaresco</glossary><span>.</span></span></span> This is particularly useful for harvesting herbs and making their&nbsp;<span class="zalup"><span><glossary term="Chinato" title="287">Chinato</glossary><span>,</span></span></span> is one of the best in the game.</p> <p>It also bears mentioning that La Pira is an isolated <glossary term="Clos" title="305">clos</glossary> with no neighbors.<br /> <br /> At the bottom of the hill, Luca is conducting a <glossary term="Franc de Pied" title="464">franc de pied</glossary> experiment with the best <glossary term="Clones" title="304">clones</glossary> from his various&nbsp;<span class="zalup"><span><glossary term="Parcel" title="760">parcels</glossary><span>.</span></span></span><br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/P1000536.jpg" test="test2" /><br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/P1000530.JPG" test="test2" /><br /> <br /> The goal is to see which react the best to this situation in order to propagate them in the future.<br /> <br /> Our visit ended in a visit in the brand new <glossary term="Cellar" title="254">cellar</glossary> installation Luca has constructed above La Pira. It is fucking huge and kind of looks like the Legion of Doom headquarters.<br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/IMG_5701.jpg" test="test2" /><br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/IMG_1309.jpg" test="test2" /><br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/IMG_1308.jpg" test="test2" /><br /> <br /> It isn&#39;t clear if all the <glossary term="Vinification" title="1104">vinifications</glossary> will take place here, but the idea is to do all of the <glossary term="Aging" title="74">aging</glossary> here. Because space is no longer an issue, this will permit Luca to <glossary term="Aging" title="74">age</glossary> wines much longer than he has been able to in the past. Even though everything looks really new, the space already has that cold, moldy cellar feel.<br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/IMG_5677.jpg" test="test2" /><br /> <br /> Cages will eventually hold <glossary term="Reserve" title="852">reserve</glossary> bottles of wine.<br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/IMG_5679.jpg" test="test2" /><br /> <br /> Or maybe lock up pesky importers if they misbehave.<br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/IMG_5680.jpg" test="test2" /><br /> <br /> Luca has also started custom building his own <glossary term="Concrete" title="325">concrete</glossary> <glossary term="Vat/Tank" title="1140">tanks</glossary> because he doesn&#39;t trust the manufacturers.<br /> <br /> <em>&quot;I want it to not have lining and the </em><glossary term="Concrete" title="325"><em>concrete</em></glossary><em> to have very specific dimensions. I want it to to be the most neutral </em><glossary term="Vat/Tank" title="1140"><em>tank</em></glossary><em> possible, and I cannot find what I am looking for on the current market.&quot;</em><br /> <br /> <br /> Here are some pics:<br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/IMG_5683.jpg" test="test2" /><br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/IMG_5685.jpg" test="test2" /><br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/IMG_5687.JPG" test="test2" /><br /> <br /> This&nbsp;attention to detail&nbsp;shouldn&#39;t come as much of a surprise; to this day Alfredo and Luca are the only ones allowed to <glossary term="Pruning" title="834">prune</glossary> the entirety of their land. That&#39;s two guys for 15&nbsp;<span class="zalup"><span><glossary term="Hectare" title="523">hectares</glossary><span>!</span></span></span><br /> <br /> We then tasted wine. It was fantasic.</p> <p>As we drove off, a nice rainbow led the way to&nbsp;<span class="zalup"><span><glossary term="Torino" title="1033">Torino</glossary><span>.</span></span></span><br /> <br /> <img alt="" src="http://louisdressner.com/lib/images/IMG_1310.jpg" test="test2" /></p>

interview

<p><iframe allowfullscreen="" frameborder="0" height="360" src="//www.youtube.com/embed/unwyWwS-mp4" width="640"></iframe></p>