Piedmontese wine excellence: Roagna Winery For this wine, vines up to 20–25 years old are used. The vines are exclusively of massal origin, with cuttings obtained from pruning in the same vineyards. Fermentation takes place exclusively in wooden vats, using a starter culture of indigenous yeasts. This lasts for around ten days. The ancient technique of submerged cap maceration is then applied, lasting at least two months. The wine matures in neutral oak barrels and concrete vats for approximately five years. We produce around 10,000 bottles a year.