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Viinin Kuvailu
The Story
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.
Production: Normally less than 825 cases are produced.
Notes: The amphitheater of Pajé opens onto the Tanaro river valley which mitigates the cold winters and hot summers.
Vuosikerta 2008
The season was characterized by an autumn and a winter which were not particularly cold and with little rain, conditions which favored a slightly early bud break compared to the preceding vintages. Spring, and the first vegetation, saw the appearance of adverse meteorological conditions, with frequent rainfall until the end of May which caused a slowing of plant growth, a slowing which, nonetheless, did not have harmful effects on vine health. June and July, instead, were warm and dry, while in August there was scattered rainfall which helped the vines to sustain regular growth of both the vegetation and the grapes.
The months of September and October were very favorable for harvest operations, thanks as well to temperature swings from daytime heat to nighttime coolness, optimal conditions for grape quality. Sangiovese was picked during the last ten days of September, while Cabernet continued to be harvested until the middle of October. From the very beginning of the harvest the musts showed very interesting colors and aromas, which indicated that the vintage was of very high level indeed.