Roagna’s Barbaresco DOC Pajé 2016 is a remarkable example of Nebbiolo at its finest, hailing from one of Piedmont’s most esteemed crus. This wine is crafted exclusively from Nebbiolo grapes, harvested from the prestigious Pajé vineyard in Barbaresco. The 2016 vintage was celebrated for its balance and long growing season, allowing the Nebbiolo berries to ripen slowly and concentrate their characteristic aromas. Roagna, renowned for traditional winemaking, employs long macerations and ageing in large oak casks, which gives the wine an arresting complexity and depth. On the nose, the Barbaresco Pajé 2016 reveals delicate violet, wild cherry, subtle notes of rose petal, truffle, and a lingering scent of forest floor, elegantly woven with hints of spice and mineral accents. The palate is refined and structured, showing formidable tannic grip, a lively acidity, and a long, persistent finish — the mark of truly great Nebbiolo.
The Barbaresco region, nestled in the rolling hills northeast of Alba, boasts a unique terroir. The area benefits from a continental climate, featuring cold winters and warm, sunny summers moderated by the Tanaro River. The soils are primarily calcareous marl, imparting finesse and elegance to the wines, with the Pajé cru particularly prized for its ability to yield Nebbiolos of both power and precision. The region’s viticultural heritage stretches back centuries, with Barbaresco sharing the spotlight with neighbouring Barolo as one of Italy’s noble red wines.
When it comes to food pairing, this Barbaresco truly shines alongside earthy and flavourful dishes. Local Piedmontese classics like tajarin with porcini mushrooms, braised beef cheek, or agnolotti del plin with sage butter are perfect companions, as are slow-cooked lamb, roast duck, or wild game. The wine’s tannic structure and acidity also make it a fine partner for aged cheeses, such as Castelmagno or Parmigiano Reggiano.
For optimal enjoyment, decant the Barbaresco Pajé 2016 at least one hour before serving to allow its enchanting bouquet to unfurl. Serve at a temperature of 16-18°C, in large Burgundy-style glasses, to best appreciate its intricacies. This wine will reward both early drinking and extended cellaring, revealing further layers of complexity over the next decade or more.
