Roagna - Barbaresco Paje Vecchie Viti 2011 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.
Barbaresco Paje Vecchie Vigne
The name Pajé is derived from the local dialect, which historically were used to name each parcel of land.
Pajé is one of the historic vineyards of the village of Barbaresco and it located in the center of the area planted to vines.
Pajé is particularly rich in calcareous marl soil with a high content of active limestone.
The vineyard covers a total of 1.83 Ha (4.52 Acres) with unique soil and microclimate.
The amphitheater of Pajé opens onto the Tanaro river valley which mitigates the cold winters and hot summers. Pajé is a small strip of land facing South West.
The vines have a minimum age of 50 years, and today the average age the vines is over 60 years. The roots of each vine are sourced from clippings of vines we prune from only this same piece of land.
We began with another idea in the mid 2000s to produce a very limited edtion wine giving a unique expression to this marvelous land by making wine using entirely old vines.
|Ageing and Fining||Fermentation takes place exclusively in large wood casks thanks to a pied de cuve created from our indigenous yeasts. This lasts for ten days and then we use the ancient technique of maceration by splinting the submerged cap process which lasts for at least two months, (60-70 days). The wine is then aged in a neutral oak barrel for approximately 5 years. The production of bottles is limited to less than ten thousand bottles per vintage.|
|Ageing||At least 24 months|
|Color||Ruby red color with garnet reflections.|
|Aroma||Fine and elegant scent of violets, red fruits and delicate tertiary notes, spice and toasted.|
|Aroma||Vegetal, Floral, Fruity, Spicy, Burnt|
|Taste||The palate is intense and complex with fruity aromas, ethereal and tertiary. Harmonious and velvety, it has soft tannins, a pleasant freshness and flavor. Long finish.|
|Serving temperature||16°-18° C.|
|Matching||Roast, Braised meat, Red meat, Roasted red meat, Red meat stew, Grilled meat, Kill, Game, Stew|
|Ideal with||Meat Red|