描述
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.
奖项
详情
香水
颜色
味道
服务于:
18 - 20 °C.
长寿:
10 - 15 years
醒酒时间:
1 hour
搭配
- 创办年份: 1893
- 酿酒师: Silvano Pasquero Elia
- 生产的瓶子: 90.000
- 公顷: 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. 阅读更多
| 名称 | Paitin Barbaresco Serraboella 2020 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Barbaresco DOCG |
| 年份 | 2020 |
| 容量 | 0,75 l |
| 酒精度 | 14.0% 按体积 |
| 葡萄品种 | 100% Nebbiolo |
| 国家 | Italy |
| 产地 | Piedmont |
| 供应商 | Paitin |
| 产地 | Neive (CN) |
| 气候 | Altitude: 280-320 m. a.s.l. Exposure: West. |
| 土壤成分 | Calcareous marly soils belonging to the sandy fossil Marne di Sant'Agata. |
| 栽培系统 | Guyot |
| 酿酒工艺 | 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. |
| 陈酿 | 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. |

