Paitin
Barbaresco Serraboella 2020
| Denomination | Barbaresco DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | The wine is then brought to the end of winter in wood where it rests for no less than 18 months, and when the structure allows even two whole years. The woods are normally barrels between 25 and 50 hectolitres in volume, made of Slavonian and Austrian oak with an average age of 15 years. |
| Year | 2020 |
| Product name | Barbaresco Serraboella 2020 |
| Color | Garnet red with bright reflections. |
| Perfume | Refined olfactory range in the aromas of cherries, berries and plums, candied orange, mint, humus, roots, pine needles and fine spices. Iron mineral traits close. |
| Taste | The palate unravels with grace and vigour and decisive freshness, on copious but fine tannins. |
| Region | Piedmont |
| Country | Italy |
Description
Serraboella is the most famous mention south of Neive. A long hill with a west-facing slope that steepens as it grows and slowly turns south. It is on the steepest and hottest slope that the Barbareschi have a unique character. Power and volume unravel in an elegant weave. In our Barbaresco there are two vineyards that contribute to this wine. The more mineral and wrinkled one from the slope bordering the Bricco, known by us as vigna 'd Tourun, meets the finer and more elegant one from the more protected Schiena d'Ernestin.
Awards
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2020
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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2020
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
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2020
94/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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2020
95/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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2020
3One of the most prestigious wine guides in Italy.
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2020
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
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2020
3Italian Sommelier Association (AIS) guide
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2020
93/100
Wine spectator is the most influential wine guide on the internet.
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Start up year: 1893
- Oenologist: Silvano Pasquero Elia
- Bottles produced: 90.000
- Hectares: 18
The understanding of this verb resides in farmer’s experience. To know all the shades of its own vineyards and the wisdom to react at their mutations. The grower establishes an empathic connection with everything around them.
This fragile sensibility can only be learnt persevering through generations. Accomplished by knowledge handed down from father to son
Paitin is the name of a property that the Elia family owned on the botrder between Neive, in the province of Cuneo and Castagnole, in the province of Asti. Having to do with their private bank in both provinces, this property was to them strategic, so that they were named after this property: Paitin.
For this reason when they bought in 1796 the Sorì on the Bricco di Neive (now Serraboella Cru), this was named the Sorì ‘d Paitin (Pajtin in old Italian) meaning the Sorì property of Paitin. Read more
| Name | Paitin Barbaresco Serraboella 2020 |
|---|---|
| Type | Red still |
| Denomination | Barbaresco DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Paitin |
| Origin | Neive (CN) |
| Climate | Altitude: 280-320 m. a.s.l. Exposure: West. |
| Soil composition | Calcareous marly soils belonging to the sandy fossil Marne di Sant'Agata. |
| Cultivation system | Guyot |
| Wine making | The Nebbiolo in our cellars is all vinified using the same philosophy: crushing and destemming, 3 to 6 weeks of fermentation and maceration in steel with submerged cap. |
| Aging | The wine is then brought to the end of winter in wood where it rests for no less than 18 months, and when the structure allows even two whole years. The woods are normally barrels between 25 and 50 hectolitres in volume, made of Slavonian and Austrian oak with an average age of 15 years. |
| Allergens | Contains sulphites |