€341.00

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Barbaresco Pajé Vecchie Viti 2020 Roagna

“A legend in the glass—once tasted, never forgotten.”

99 James Suckling
no1
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Barbaresco Pajé Vecchie Viti 2020 Roagna
99 James Suckling
no1
all_star

Roagna
RED
At your doorstep in 1 - 3 days
Free Shipping
Free Shipping*
Free returns
Free returns
Why do we love it?

99 points from James Suckling and Roagna Barbaresco—these alone are reason enough to stop reading and place this rare wine straight into your basket. The mythical Roagna Barbaresco Pajé Vecchie Viti 2020 has finally arrived, and after this, no Nebbiolo will ever feel quite the same again. Luca Roagna, like a true magician, handles the old vines of the historic Pajé vineyard and the formidable tannins of Nebbiolo with such finesse that it captivates anyone fortunate enough to taste it.

Roagna winery stands among the most iconic names in Piemonte. Its roots trace back to 1880, when Vincenzo and Rosa Roagna played a defining role in shaping the identity of Barbaresco as we know it today. Now under the stewardship of Luca Roagna, the estate continues its family legacy with near-obsessive attention to detail and profound respect for terroir. With vineyards spanning some of the finest crus in both Barbaresco and Barolo, Roagna is considered a benchmark for those seeking timeless, complex expressions of Nebbiolo.

Roagna Barbaresco Pajé Vecchie Viti 2020 comes from the historic Pajé cru, renowned for having some of the richest limestone soils in Barbaresco, lending the wine its distinctive personality. The Nebbiolo vines here are approximately 50 years old. Harvest is done by hand, followed by careful selection and fermentation with indigenous yeasts in large botti. Extraction is long and gentle, delivering aromatic complexity and structure without aggressive tannins. The wine is aged for at least five years in large neutral botti and concrete vats before being released unfiltered, remaining true to the estate’s philosophy.

Only a very limited allocation has reached Greece—this is a bottle to secure without hesitation.

Tastes Like

In the glass, Roagna Barbaresco Pajé Vecchie Viti 2020 reveals enchanting aromas of violet, rose, sour cherry and wild strawberry, layered with notes of herbs, ink, spice and tea.

On the palate, it is both powerful and ethereal—like a fist in a velvet glove. Medium- to full-bodied, with lively acidity and firm yet refined tannins, the fruit remains at the forefront, beautifully framed by hints of violets, lavender, forest floor and leather.

Aroma
Body
Acidity
Aromas
Aromas of violet, rose, sour cherry and wild strawberry framed by notes of herbs, ink, spices and tea.
Pairs with
Pair it with wild boar ragout, baked lasagna with minced meat and mushrooms, and ossobuco.
Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 14%
Origin Barbaresco, Italy
Variety Nebbiolo
Bottle Size 750ml
Barrique 5 years
Serving temperature 16–18°C
Aging 15 years
Closure Cork
Organic No

PAIR IT

Pair it with wild boar ragù, oven-baked lasagne with minced meat and mushrooms, or a classic ossobuco.

Lasagna in the oven with mushrooms and prosciutto

Ingredients 

  • 20g butter
  • 2 onions, chopped
  • 3 cloves of garlic, melted
  • 750gr Portobello mushrooms cut in half
  • 15gr dried porcini mushrooms soaked in 150ml of hot water
  • 2 tablespoons of fresh thyme leaves
  • 200gr thin slices of prosciutto
  • 200gr grated mozzarella
  • 8 leaves of fresh lasagna
  • 2 tablespoons panko
  • 2 tablespoons grated parmesan cheese 

For the béchamel: 

  • 100gr butter
  • 100gr flour
  • 850ml semi-skimmed hot milk
  • 3 tbsps. grated parmesan cheese

Directions 

Preheat the oven to 180 ° C. Melt the butter in a pan and cook the onions until they are softened. Add the garlic and cook for a few more minutes. Add the Portobello mushrooms, the porcini after you drain them and thyme. Cook for 15 minutes or until softened. Add salt and pepper according to your preferences. 

For the béchamel, melt the butter in a saucepan and gradually add the flour while stirring well. Allow the mixture to saute for a few minutes and then add the milk, by stirring continuously until it thickens. Add salt and pepper. Finally, add the Parmesan. 

In a pyrex pan, apply the 1/3 of the mushrooms, prosciutto and mozzarella. Lay on them a layer of lasagna and 1/3 of the béchamel. Repeat, and finish with a layer of béchamel sauce. Apply panko and Parmesan on top and bake in the oven for 45 minutes or until golden.

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Roagna

Barbaresco Pajé Vecchie Viti 2020 Roagna

RED
€341.00
Aroma
Body
Acidity
Aromas
Aromas of violet, rose, sour cherry and wild strawberry framed by notes of herbs, ink, spices and tea.
Pairs with
Pair it with wild boar ragout, baked lasagna with minced meat and mushrooms, and ossobuco.

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