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Crichët Pajé, 'Roagna' Barbaresco 1990
Italy / Red

Crichët Pajé, 'Roagna' Barbaresco 1990

$975.00
$975.00
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Fruit

Earth

Body

Acid

Tannins

Notes from the producer:

"Vineyard notes: "Crichët Pajé is a micro parcel located within the same area, which is particularly rich in white calcareous soil and has our highest content of active limestone. The  Pajé vineyard is 0.5 Hectare (1.24 Acres) with a unique microclimate and soil which enjoys a view over the Tanaro river valley. The exposition mitigates the cold winters and hot summers. The vineyard is located in the center of the Pajé designated area with additional area facing Southwest.

Geographically, it is in the middle of the municipality. Enjoying southerly, south-westerly exposure, it is characterised by calcareous marl soil with a high content of active limestone, particularly in the Crichët Pajé plot.

Pajé is our historical vineyard with the highest limestone concentration. The soil is of Tertiary (Cenozoic) origin, formed around 70 million years ago by marine sedimentation. Pajé hill is the perfect example of a Langa hill: a gently sloping strip of land protected against the winds by the hills around it, open to the Tanaro river valley, which mitigates the cold winters and especially the hot summers.

It is a natural amphitheatre situated at an average altitude of 230 metres above sea level, an ideal and historical habitat for cultivating vines. The grape varieties cultivated on Pajé are Nebbiolo (occupying an area of 1.83 ha) and Dolcetto in the lower part. The average age of the vines is over 50 years.

Aged for 8 years. Like this bottle indicates, the name 'Vino da Tavola' was only used prior to 1996. Get a piece of winemaking history."

Country
Italy
Sub-Region
Roagna
Region
Barbaresco
Varieties
Nebbiolo
Farming
Sustainable
Soil
The soils in the Langhe are of marine sedimentary origin, with layers of calcareous clay alternating with grey-bluish marl and sand. The authenticity of each individual expression stems from minimal differences in the subsoil. A plant more than fifty years old, with roots embedded in multiple sedimentary stratifications that differ from one geographical mention to another, can draw unique nutrients and microelements, interpreting the identity of the land parcel in question in the best way possible.
Winemaking
Crichet Pajé, Pajé and Montefico, wines in which purity, structure and complexity emerge, take longer to age, from 4-5 to more than 10 years in certain vintages. It’s not as if there’s actually one hard and fast rule, it’s more a question of allowing ourselves to be guided by our family history and tradition. We practise much longer ageing than required by the disciplinary specifications: the geographical mentions are released five years after harvest, following slow ageing in oak and concrete barrels. All the wines are bottled in summer, when they have fully matured. The barrels used originate from meticulous selections from our suppliers. Each barrel is made by hand and the staves are shaped using steam, without any toasting. The wood matures for up to ten years to ensure that the wine ages very slowly and there is no interference with its purity. The wines age over a long period of time. Dolcetto for about a year, whites for two years, Barbaresco and Barolo for at least five years. This is why there is no need for any filtering or fining, as the wines are already perfectly clear.