The 2017 Roagna Barbaresco Pajè is a wine that beautifully encapsulates the elegance and complexity typical of great Nebbiolo from the Piedmont region. Sourced from the renowned Pajè vineyard, this Barbaresco is vinified according to traditional methods, with extended maceration and ageing in large oak casks, allowing the unique character of the terroir to shine through. The 2017 vintage in the region offered a warm, balanced growing season, resulting in wines of generous fruit, remarkable aromatic purity, and fine-grained tannic structure. In the glass, you can expect an expressive bouquet of sour cherry, rose petals, violets, liquorice, and subtle earthy undertones, all harmoniously integrated with a vibrant acidity and a lingering, savoury finish.
The Barbaresco appellation sits in the Langhe hills of Piedmont, benefiting from a temperate continental climate moderated by the Tanaro river. The soils here are primarily calcareous marl with a high proportion of clay and limestone, factors that contribute to the finesse and longevity of the wines. Barbaresco’s history is intertwined with the broader narrative of Nebbiolo in Piedmont, yet it distinguishes itself from its neighbour Barolo with a slightly earlier harvest and a more approachable style, though still possessing remarkable ageing potential. Roagna, an estate revered for its meticulous organic practices and deep respect for tradition, crafts this wine as a true reflection of this storied landscape.
When it comes to food pairing, this Barbaresco Pajè is exceptionally versatile. Its tannins and acidity pair well with classic Piedmontese dishes such as tajarin with ragù, brasato al Barolo (wine-braised beef), or a slow-cooked veal shank. It also elevates wild mushroom risotto, roast game birds, or even aged cheeses like Castelmagno or Pecorino. For a more adventurous pairing, try it alongside duck magret or truffled polenta.
To fully appreciate the complexity and nuances of this wine, decant it for at least an hour before serving. The ideal tasting temperature lies between 16-18°C, which will allow the aromas and texture to express themselves at their best.
