2011 I Paglieri - Roagna Barbaresco Paje

I Paglieri - Roagna was founded in 1929 when Giovanni Roagna bought land that is now the estate’s Montefico vineyard. Though the parcel purchased was only a half-acre, it was enough for the family to establish themselves within the Barbaresco winemaking community, and they made prestigious wines. Today the estate includes 37 acres of vineyards in five historic locations and Giovanni’s son and grandsons run the estate, which is farmed organically. I Paglieri – Roagna is known for Barolo and Barbaresco, but also produces Dolcetto d’Alba, Barbera, Langhe Rosso and Bianco, and several other wines. Gambero Rosso calls the estate’s wines “a faithful interpretation of prestigious crus…Above all, we find a production philosophy that is traditional in the best possible sense of the term.”

Barbaresco is one of the two most acclaimed DOCGs in Piedmont, the other being Barolo. Located just a few miles north of Barolo, Barbaresco is a small town of fewer than 700 people and 1,680 vineyard acres, making it less than half the size of the Barolo DOCG. The other communes in this DOCG of rolling hills are Neive and Treiso. As in Barolo, the DOCG requires that Barbaresco DOCG wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. By the late 20th century respected producers were making outstanding Nebbiolos, as well as Nebbiolo blends that do not carry the DOCG label. Barbaresco was made a DOC in 1966 and upgraded to a DCOG in 1980. DOCG Barbaresco must be aged a minimum of two years, with a minimum of one year in wood. Barbarescos are regarded as more subtle and refined than Barolos, and more approachable when young.

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.