Viniou Reviews
Roagna’s Barbaresco Crichet Pajé 2015 is a standout expression of Nebbiolo, the noble Piedmontese grape renowned for its aromatic delicacy and remarkable ageing potential. Harvested from one of the most privileged parcels within the Pajé vineyard, the wine reflects meticulously tended old vines, low yields and traditional vinification practices: prolonged macerations, spontaneous fermentations and lengthy ageing in large neutral oak. The 2015 vintage was marked by a warm, dry summer balanced by timely rainfall, which produced wines of generosity, ripe structure and expressive aromatics. In the glass, this Barbaresco reveals captivating notes of dried rose petals, sour cherry, tobacco, truffle and hints of anise, all supported by an elegant yet commanding tannic frame and a persistent, mineral-laden finish.
The Barbaresco appellation lies within the Langhe hills of Piemonte, northeast of Alba. It benefits from a continental climate influenced by proximity to the Alps and the Tanaro river, with pronounced diurnal shifts that enhance Nebbiolo’s aromatic finesse. The region’s calcareous marl soils, marbled with veins of clay and limestone, foster naturally vibrant acidity and a subtle saline character in the wines. Steeped in history, Barbaresco has evolved from a lesser-known neighbour to Barolo into a fine wine in its own right, thanks largely to visionary producers like Roagna, who have upheld traditional craftsmanship and respect for terroir.
Given its complexity and depth, Crichet Pajé calls for food of similar nuance. Classic Piedmontese dishes such as braised beef cheek (“guancia di manzo al Barbaresco”), tajarin pasta with wild mushroom and truffle, or agnolotti del plin filled with roasted meats, all pair beautifully, while mature cheeses like Castelmagno are equally rewarding partners. The wine’s structure also allows it to stand up to slow-cooked lamb or even game, making it a versatile centrepiece for a refined meal.
For optimal enjoyment, serve this Barbaresco at 16-18°C after aeration in a decanter for at least two hours. Approachable now for those seeking fruit and vibrancy, it will reward further cellaring, evolving greater complexity and silkiness over the coming decades.
