Wines Barbaresco Roagna - Pajé Vecchie Viti - 2017

Roagna's Barbaresco Pajé Vecchie Viti 2017 is a distinguished red wine made exclusively from Nebbiolo, the noble grape of Piedmont. The 'Vecchie Viti' designation signals that this cuvée is crafted from old vines, generally over 50 years of age, planted in the famed Pajé vineyard. Such vines tend to produce lower yields but with remarkable concentration and complexity. 2017 was characterised by a warm growing season, resulting in ripe, expressive fruit balanced by Nebbiolo’s signature acidity and fine tannic structure. Fermentation in large neutral wooden vats with indigenous yeasts, and an extended maceration, enhances both aromatic finesse and depth. Ageing in large oak casks allows the wine to evolve slowly, favouring elegance over overt oakiness.

Barbaresco hails from the heart of Piedmont, in north-western Italy, a region known for its rolling hills and superb terroir. The calcareous-marl soils of Pajé provide excellent drainage and impart a minerality that beautifully supports Nebbiolo's perfumed, complex style. Barbaresco enjoys a generally milder climate than neighbouring Barolo, thanks to the Tanaro river's moderating influence. This difference bestows grace and approachability to its wines, even in relatively young years, while still guaranteeing excellent ageing potential. The region’s long winemaking heritage shines through in traditionalists like Roagna who champion minimal intervention and a pure, site-driven expression.

The complex aromatics and fine structure of this Barbaresco call for refined food pairings. Classic regional dishes such as tajarin pasta with white truffle, risotto al Barolo or brasato al Barbaresco (beef braised in wine) are ideal, highlighting both the earthy and floral side of the wine. Wild mushroom or game dishes—think roasted quail or venison—will echo Nebbiolo’s deep bouquet and subtle power. For a cheese pairing, opt for a well-aged Parmigiano Reggiano or Piedmont’s Castelmagno.

For optimal enjoyment, serve this Barbaresco at 16-18°C following gentle decanting for at least an hour to allow the full aromatic profile to unfurl. This wine will reward patience, so feel free to cellar it further for another decade or more.