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.

Professional Reviews

What importer Polaner Selections has to say about this wine...

Vineyard
Paje cru in Barbaresco. The parcel is Roagna's largest in Barbaresco, but is still only 1.83 hecatares.
Orientation
Southwest.
Soil
Pajé is particularly rich in calcareous marl soil with a high content of active limestone.
Viticulture
The vines that go into this wine range from 25 to 50 years old. All younger vines go into the Langhe Rosso. Older vines go into the Paje Vecchie Viti bottling.
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 60-70 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.