NV Roagna Barbaresco & Barolo Dinner
@ Marta Restaurant, 29 E 29th St, NYC, 4/7/2022

A group of friends (most of them from the Nebbiolo group formed through the Vinous forum) met for this dinner at Marta Restaurant in NYC.

The food and service were excellent. Every dish was delicious. If I lived in the city, I might eat here once a week.

I brought home the leftovers from the 2007 and 2008 Montefico VVs, but didn't get to taste them again until almost 2 weeks later (due to a cold and other stuff). Still those notes are included for those two wines.

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Arriving at Marta in the Redbury Hotel:

The Menu:

I think Eric brought this.
Suppli al Salumi (Risotto Croquetta with Tomato, Pecorino, Mozzarella) and
Chicken Meatballs with Gaeta Olives, Tomato, Pecorino, Ricotta, Rosemary):

Arugula Salad with Beets, Fennel, Ricotta Salata, Mint, Pistachios, Blood Orange:

Bonus Wine #1
Rob brought this as an extra wine. It was great to taste in the context of the older Pajè.
Flight 1: 2007 Barbaresco

Fungi (Mushroom, Mozzarella, Fontina, Red Onion, Thyme),
The Butcher (Soppressata, Guanciale, Pork Sausage, Mozzarella, Grana Padano),
and Margherita (Tomato, Mozzarella, Basil):

Flight 2: 2008 Barbaresco
My Main Course
Beer-Brined Half Chicken with Delicata Squash Agrodolce:
They change the chicken every few months, but it's always delicious.

Flight 3: Vigna Rionda

Bonus Wine #2

This wine was brought by Brad and served blind (covered in foil).

Background on this wine from wongravenwines on Instagram
[Note that wongravenwines is the wine production and life of Satyricon frontman Sigurd "Satyr" Wongraven, the frontman of the Norwegian black metal band Satyricon.]
This is from the La Pira vineyard in Castiglione Falletto and it was cultivated and vinified by Luca, and I made the blend. I don't know what he does now, but back then he made separate vinifications based primarily on the age of the vines. This is a blend of three different vinifications within the vineyard. He cultivated the vineyard organically and vinified by spontaneous fermentation with natural yeast, no fining,no filtration and the vinifications were aged separately of course, and after four years of aging, I made the blend and we bottled it. A fair portion of the blend came from the vinification that was destined to become La Rocche e La Pira Riserva as it was called back then. The label ... was drawn by the late Justin Bartlett who is widely considered as an icon within the niche of pointillism.


To me, most of these wines need another decade. The greatness is here, especially in the 2008 Barbarescos which showed a bit more harmony compared to the 2007 Barbarescos.

My tasting notes posted from CellarTracker.


All original content © Ken Vastola