Roagna
Barbaresco Paje 2020
| Denomination | DOCG Barbaresco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Long ageing in neutral oak barrels and concrete for about five years. |
- Name and vintage: Barbaresco DOCG Roagna Pajè 2020, still red wine, 0.75 litres
- Aromatic profile: intense bouquet with hints of violet and spices, a refined expression of Nebbiolo
- Taste and structure: intense, savoury and harmonious palate, with long persistence and velvety tannins
- Vinification: indigenous yeasts, submerged cap maceration for 60-70 days
- Ageing: 5 years in neutral oak and cement; decant for 1 hour; 14% ABV
Description
What kind of wine it is
Barbaresco Pajè by Roagna is a still red wine made from Nebbiolo grapes that deeply embodies the essence of the Piedmont region. On the nose, it reveals a clear bouquet where floral notes of violet intertwine with elegant spicy accents. On the palate, it is structured and driven by an intense and savoury texture that ensures remarkable longevity. The use of indigenous yeasts in wooden vats encourages a slow and natural fermentation. The subsequent ageing in oak barrels and cement shapes silky tannins, offering a harmonious, persistent and extremely precise tasting experience.
Where it comes from
This red originates from the historic Pajè vineyard, located in the Piedmontese municipality of Barbaresco. The soil is distinguished by its high concentration of active limestone, an element that imparts pronounced savouriness and an extraordinary aptitude for ageing to the wine. Enhancing this specific plot allows the inseparable bond between the land and Nebbiolo to be transferred into the glass, resulting in floral and spicy aromas that are highly faithful to the territory. To preserve the site's authentic identity, Roagna opts for a limited production, ensuring a deep and consistent progression of flavour.
How it is produced
Meticulous vineyard management culminates in the manual harvest of the grapes, picked only when they reach full physiological ripeness. Two rigorous selection phases ensure the integrity of the bunches before destemming. Fermentation takes place in wooden vats and, subsequently, the must undergoes the traditional submerged cap maceration, known as steccatura, which can last up to seventy days. This technique allows for a slow and noble extraction of tannins. The maturation process concludes with five years of ageing in barrels and cement.
History and Curiosities
The Barbaresco Pajè 2020 by Roagna is produced in fewer than 7,000 bottles. The Nebbiolo grapes, grown on soils rich in active limestone, give the wine an extraordinary capacity for ageing. The artisanal approach is reflected in the use of indigenous yeasts and the traditional submerged cap maceration lasting about two months. After five years of maturation between neutral wood and cement, this red reveals a magnificent structure, enveloping the palate in a perfect and persistent harmony of intense floral and spicy aromas.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
15 - 25 years
Decanting time:
1 hour
- Oenologist: Alfredo Roagna, Luca Roagna
- Bottles produced: 30.000
- Hectares: 15
Wines that fully express terroir, in the true sense of the term, where the grape variety and its place claim recognisability and authenticity in the glass. This is the desire of Alfredo and Luca Roagna. Read more
| Name | Roagna Barbaresco Paje 2020 |
|---|---|
| Type | Red still |
| Denomination | Barbaresco DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Roagna |
| Story | History and Curiosities The Barbaresco Pajè 2020 by Roagna is produced in fewer than 7,000 bottles. The Nebbiolo grapes, grown on soils rich in active limestone, give the wine an extraordinary capacity for ageing. The artisanal approach is reflected in the use of indigenous yeasts and the traditional submerged cap maceration lasting about two months. After five years of maturation between neutral wood and cement, this red reveals a magnificent structure, enveloping the palate in a perfect and persistent harmony of intense floral and spicy aromas. |
| Origin | Vineyard Pajè, Barbaresco (Piedmont) |
| Soil composition | Significant presence of active limestone in the soil |
| Fermentation | About ten days |
| Production technique | Fermentation in wooden vats with pied de cuve of indigenous yeasts; traditional submerged cap maceration (steccatura); long maturation in neutral oak barrels and in concrete |
| Wine making | Fermentation exclusively in wooden vats using a pied de cuve of indigenous yeasts; primary fermentation lasts around ten days. Traditional submerged cap maceration (steccatura) for approximately 60–70 days. Long maturation in neutral oak barrels and cement tanks for about five years. |
| Aging | Long ageing in neutral oak barrels and concrete for about five years. |
| Allergens | Contains sulphites |