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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 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.