Roagna’s Barbaresco Pajè 2020 is a traditionally built Nebbiolo from the Pajè cru in Barbaresco DOCG, Piedmont. Roagna farms 1.83 hectares here on southwest-facing, calcareous marl soils with high active limestone, and the wine is made in an old-school style: indigenous-yeast fermentation in large wood, an extended 60–70 day submerged-cap maceration, and then a long five years in large neutral French botti before release. Alcohol is listed at 14%.
Critics were notably enthusiastic, with multiple excellent reviews clustered in the mid-to-high 90s. Kerin O’Keefe rates it 97 points and calls it “captivating,” highlighting “flower shop aromas of red rose, lavender and violet” alongside “forest floor, new leather and eucalyptus.” On the palate she finds “star anise, truffle and blood orange” over a red cherry core, finishing with a “tangy mineral” edge, and she emphasizes its structure: “taut, fine-grained tannins and fresh acidity keep it well balanced.” James Suckling also awards 97 points, describing an “elegant and stylish wine” with “wild strawberries, earthy minerals,” plus “Sichuan pepper and licorice,” and he underlines its firmness and reserve: “full-bodied, firm, tense and fresh… tight and well packed,” with an “austere finish,” advising it’s “best from 2027.”
Antonio Galloni (Vinous) gives 95 points, noting “deeply pitched spice and menthol” over “vibrant red Nebbiolo fruit,” with “inner perfume and sweetness wrapped up in firm, sinewy tannins.” He calls it “a fabulous young Barbaresco… that just needs time to emerge,” a view that aligns with the wine’s clearly youthfully coiled profile.
Wine Spectator (95 points) adds practical detail—“474 cases made, 80 cases imported”—and frames the style as “multifaceted,” moving from “rose petal” and “savory underbrush” to a long, elegant finish supported by “bracing acidity and sinewy tannins,” recommending 2028–2045. Overall, Pajè 2020 reads as a polished but firmly structured Barbaresco with clear floral top notes, savory depth, and the kind of tannin and acidity that should reward patience.
