Vineyard: Paje cru in Barbaresco. The parcel is Roagna's largest in Barbaresco, but is still only 1.83 hecatares.
Soil: Pajé is particularly rich in calcareous marl soil with a high content of active limestone.
Viticulture: The Vecchie Vigne selection is sourced from the oldest vines in his plot - over 50 years old. Average age is over 60 years old.
Vinification: Fermentation lasts ten days in large wood casks. They ferment with a pied de cuvee made from their indigenous yeasts. They then use the technique of submerged cap -- which can last 70-90 days.
Aging: The wine is then aged in large neutral French botti. The oak Luca uses is never toasted but instead made by using hot steam instead of flame. The wine is normally aged for five years in wood before release.
Production: Normally no more than 2,000 bottles are produced of this wine per vintage.
Notes: The amphitheater of Pajé opens onto the Tanaro river valley which mitigates the cold winters and hot summers.
The 2012 Barbaresco Pajé Vecchie Viti is wonderfully complete. Dark, ample and full-bodied, yet also very much in the classic mold of all these wines, the 2012 has so much to say. Herb, tobacco, licorice, menthol and earthiness fill out the wines broad, muscular frame. I would prefer to cellar the 2012 for at least a handful of years.