Barbaresco SORI' Paitin Serraboella 2019

Description

The Paitin Barbaresco Sorì red wine is the product of a territory that has always been suited to the cultivation of vines of extraordinary value: the Piedmontese Langhe. The vineyards of the Paitin winery extend across the gentle, sunny hills between the municipalities of Neive and Barbaresco, a label that has made the history of Piedmontese viticulture. Founded in 1796, it produced its first Barbaresco as early as 1893. Universally considered one of the most prized grape varieties, Nebbiolo has pruinose and robust berries, characterized by a great balance between acidity and aromatic complexity and therefore perfect for vinification on its own. 100% Nebbiolo is in fact the blend of Barbaresco, one of the first DOCGs in Italy. A wine closely tied to the territory, so much so that the production regulations establish its production area exclusively in the municipalities of Neive, Barbaresco, and Treiso. It is the composition of the soil that determines the physical and organoleptic characteristics of the vine. The terroir, of sedimentary origin, is very fine, silty, and features a substrate composed of clayey and calcareous marl. These alternate with the Sant'Agata Marl, richer in sand, with a characteristic gray-blue color. The climate features mild winters, rainy springs, hot summers, and, above all, intensely sunny: "sorì," in fact, according to the Piedmontese dialect. This is the decisive element for the perfect ripening of the berries. The result is a sumptuous, intense, harmonious wine, which the aging in oak barrels enriches with elegant aromatic nuances.

Details

Perfume

The nose has a great carat, through shades of jam cherries, berries, blood orange, roses and violets at the zenith, raspberry jelly, roots, macerated leaves and tobacco combined with noble and very thin boisé.

Color

Very bright garnet.

Taste

The taste is strong and strong, tight in tannins but never intrusive, with a savoury-mineral finish sprinkled with dried roses and graphite.

Serve at:

16 - 18 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Producer

Producer

Paitin

From this winery

• Start up year: 1893
• Oenologist: Silvano Pasquero Elia
• Bottles produced: 90.000
• Hectares: 18

Every year the roots go deeper, and every year the fruit mirrors this lasting bond. In the same way every year green arms sprawl out to give a renewed original character to the fruit. An equilibrium among persistence in the character and talent of variability. This is nature’s verb.

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

Piedmont

Technical Sheet

Name	Paitin Barbaresco SORI' Paitin Serraboella 2019
Type	Red still
Denomination	Barbaresco DOCG
Vintage	2019
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: South-South-West.
Soil composition	Sand and marl stratification called Formazioni di Lequio.
Cultivation system	Guyot
Fermentation	40-45 days.
Wine making	Nebbiolo is all vinified with the same philosophy: subject to pressing and destemming then he ferments and macerate from 3 to 6 weeks in stainless steel, than it finishes the maceration with the ancient technique of the submerged cap.
Aging	At the end of the winter he is brought to the wood barrels where he stays around 1 year and a half or 2 years when his structure asks. Barrels volume vary between 25 to 50 hectoliters, made of Slavonian and Austrian oak with an age of 15 years.
Total acidity	5.5 gr/L
Dry extract	30.0 gr/L
Year production	10000 bottles
Allergens	Contains sulphites