Roagna’s Barbaresco Cuvée Crichët Pajé 2014 is an exquisite red wine that embodies the noble tradition of Piedmontese Nebbiolo. This wine is sourced from the Crichët Pajé vineyard, one of the most sought-after plots in Barbaresco, renowned for its calcareous-marl soils giving the wine both complexity and poise. The 2014 vintage was characterised by a cooler growing season, allowing for slow ripening, enhancing the aromatic finesse and structural elegance of Nebbiolo. Roagna’s vinification process is meticulous, including hand-harvesting, careful selection of berries, and long macerations, followed by extensively ageing in large oak casks, which enhances the wine’s depth without overshadowing its unique terroir signature. In the glass, expect an expressive bouquet combining violets, rose petals, wild strawberry, hints of truffle, and earthy mineral notes. The palate is marked by fine-grained tannins, vibrant acidity, and an extraordinary length, revealing layer after layer of red fruit, tobacco, and faded flowers.
Barbaresco sits in the heart of Piedmont, within the Langhe hills, an area famous for creating some of Italy’s most revered wines. The region’s microclimate, with its warm summers and misty autumns, is ideal for Nebbiolo, a grape demanding in its requirements but offering profound complexity and longevity where conditions are right. The soils, rich in limestone and clay with a sprinkling of sand, lend themselves to wines of aromatic complexity and a certain ethereal elegance. Historically, Piedmont has long been a crossroads for wine production, with Barbaresco gaining its DOCG status thanks to its distinctive identity compared to neighbouring Barolo—typically showing a silkier structure and earlier approachability, though top examples like Roagna’s are truly ageworthy.
Pairing a great Barbaresco such as this calls for refined yet flavourful dishes. Traditional Piedmontese cuisine makes for ideal companions: think of tajarin pasta with porcini mushrooms, braised veal cheek, or a classic beef tartare seasoned with truffle oil. Roast lamb with savoury herbs or mature cheeses like Castelmagno will also echo the wine’s depth and aromatic profile.
For optimal enjoyment, decant Roagna’s Cuvée Crichët Pajé 2014 for at least two hours to fully reveal its aromatic complexity. Serve at 17-18°C in large-bowled glasses, to allow this majestic Nebbiolo to unfold all its nuances. This wine has excellent cellaring potential but already displays remarkable balance and finesse for those eager to discover its story in the glass.
