Luca Roagna and his family have been making some of the greatest wines in Piemonte for generations, and the quality just keeps rising. Anyone will be able to respect and admire the work of Luca Roagna: no step taken in the vineyard or the winery is without complete follow-through of thought.Standing in the middle of one of their vineyards, you almost forget it's a place to grow grapes. Grass, insects and wildlife flourish throughout the vines, which are never subjected to chemical sprays, mowing or tilling. The bio-sphere is diverse and vigorous, the soils healthy: the result is impeccably grown grapes ready to become impeccably made wine.
What importer Polaner Selections has to say about this wine...
VARIETALSNebbioloORGANICPracticingVINEYARDThe Crichet Paje is sourced from the top few rows of the Paje Cru, where the historic Roagna winery is located in the commune of Barbaresco. Luca's grandfather Giovanni purchased this vineyard in 1953.ORIENTATIONSouth-southwest exposure.SOILThe soil is a white calcareous marl. The Crichet parcel of Paje has the highest limestone content of all of Roagna's vineyards.VITICULTUREThe youngest vines that go into this wine are 60 years old, with most being much older than that. Hand-harvested into small crate. Luca keeps the old vines alive along as possible but if ever a vine needs to be replaced, it is propagated from an old vine from the same parcel.VINIFICATIONFermentation 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 80-90 days.AGINGThe 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 normally ages in barrel for at least 8 years depending on the vintage. Usually never released before ten years after the harvest.PRODUCTIONNormally only about 1,000 bottles of Crichet Paje are produced.