Roagna - Barbaresco Crichet Paje 2006 Ml. 750
At least 24 months
The first year of wine made with the Barbaresco classification as we know it today was in 1890. In the historic center of the village Vincenzo and Rosa producd the first bottle of Barbaresco wine.
Our family produced wine before this year and it was always considered to be a unique wine with a long history about an important wine and period in time.
|Ageing and Fining||We harvest the nebbiolo fruit manually using small crates during the month of October and usually in the morning, once the fruit is perfectly ripe. We make two passes in the vineyard to select the fruit and ensure its' integrity. Fermentation takes place for ten days and we use exclusively large wood casks thanks to our pied de cute with our indigenous yeasts. We then follow the ancient technique of maceration by splinting the submerged cap which can last for two and a half months (80-90 days).The wine is then aged in neutral oak barrels.|
|Ageing||At least 24 months|
|Color||Ruby red color with garnet reflections|
|Aroma||Olfactory profile elegant and complex, with notes of violets, red fruits, delicate nuances tertiary, spice and toasted.|
|Aroma||balsamic, Boisé, Floral, Fruity, Spicy, Burnt|
|Taste||The palate is intense and ample, with fruity aromas, ethereal and tertiary. Harmonious and velvety, it has soft tannins, a pleasant freshness and flavor. Very long and persistent finish.|
|Serving temperature||16°-18° C.|
|Blend description||100% Nebbiolo|
|Matching||Roast, Braised meat, Red meat, Roasted red meat, Red meat stew, Grilled meat, Kill, Game, Stew|
|Ideal with||Meat Read|