Roagna Barbaresco Paje 2012
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The vines that go into this wine range from 25 to 50 years old. 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. 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.