Roagna – Barbaresco Pajè – 2011

The Roagna Winery is located in the heart of the Langhe, in Barbaresco. The year of birth dates back to 1880, a story of hard work, deep love for the territory and the right innovation to seek excellent quality. Biodiversity has always been a fundamental aspect in which the company has absolutely believed, in fact the work in the vineyard is obsessive, the youngest plants are forty, they do not fertilize, they do not irrigate, they do not top, moreover the selection it is massal and not clonal. In the cellar the rules do not change, on the contrary the pied de cuve of indigenous yeasts is used to start the fermentation, maceration on the skins with submerged cap for more than two months and to finish very long maturation; in fact the wines are always put on sale at least one year later than what the specification says. Today the winery is led by Luca, who now represents the fifth generation, and by his father Alberto, we can define them as winemakers of the past because they are true connoisseurs of their vineyards and their land.
Pajé, a small mention that in recent years has been able to earn an excellent reputation thanks to the production of wines capable of combining elegance, tannin and complexity.
The Roagna company from plants with an average age of 40 years, exclusively of mass origin, produces an artisanal and highly austere wine that wants to fully reflect the terroir. A wine made as it once was! A Barbaresco of great power and class, not too gentle tannins and a long and persistent finish.
2011, a vintage that we can define as fantastic for its promptness and immediate pleasure, if you don’t have the patience to wait a long time to drink your Barbaresco, this is the vintage for you!

• Producer: Roagna
• Name: Barbaresco Pajè
• Grape Variety: 100% Nebbiolo
• Vintage:2011
• Alcohol Content: 14%
• Bottle Size: 750ml
• Production:9446 bottles

Productive Notes:Fermentation takes place exclusively in wooden vats, thanks to a pied de cuve of indigenous yeasts. It lasts for about ten days. Subsequently, the ancient maceration technique of submerged cap splinting is applied, which lasts for 2 months. The wine then matures in a neutral oak barrel for about 5 years.