Paitin
Barbaresco Sori Paitin Serraboella 2022
| Denomination | DOCG Barbaresco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Aged in large Slavonian and Austrian oak barrels (25–50 hectolitres, average age 15 years) for at least 18 months, up to 2 years when the structure allows. |
- Grape variety and designation: Barbaresco DOCG 2022 from 100% Nebbiolo, still organic red wine
- Origin in the Langhe: Serraboella cru between Neive and Barbaresco, 280–320 m, south-facing
- Vinification and wood: 3–6 weeks in steel, then 18–24 months in large oak barrels
- Aromatic profile: cherry jam, blood orange, rose and violet, tobacco
- Taste and pairings: dense tannins, savoury-mineral finish; ideal with meat, game and cheese
Description
What kind of wine is it
Paitin Barbaresco Sorì Paitin Serraboella is a certified organic red wine of great structure, produced in Piedmont from Nebbiolo grapes. A refined expression of Barbaresco, it reveals an intense aromatic profile, characterised by notes of cherry jam, wild berries and blood orange, combined with floral hints of rose and violet, tobacco and an elegant touch of fine wood. On the palate, it is vigorous and deep, supported by dense yet well-balanced tannins, which lead the sip towards a savoury and mineral finish of great persistence, enhanced by nuances of dried roses and graphite. It is an ideal wine for long ageing in the cellar.
Where does it come from
This wine is born in the heart of the Langhe, within the renowned Serraboella cru, located between the municipalities of Neive and Barbaresco. The vineyards stretch at an altitude between 280 and 320 metres, with an ideal south and south-west exposure. The Piedmontese term “sorì” refers precisely to these sun-kissed slopes, which ensure optimal ripening of the Nebbiolo. The vines sink their roots into sedimentary soils, fine and silty, composed of clay-limestone marl alternating with the typically grey-blue Marne di Sant’Agata. The local climate encourages a profile of great tension and character in every bunch.
How is it produced
The vinification process begins with crushing and destemming, followed by fermentation in stainless steel with a submerged cap. This slow maceration allows for precise extraction of structure and tannins. Afterwards, the wine matures in large Austrian and Slavonian oak barrels for at least eighteen months. This wood ageing can last up to two years, smoothing youthful edges to offer a harmonious, clear and vibrant sip.
History and Curiosities
Born among the prestigious hills of Neive and Barbaresco, Barbaresco DOCG Sorì Paitin Serraboella represents the excellence of the Paitin winery, founded in 1796. The Piedmontese term “sorì” refers to the sunniest slopes, characterised by ideal exposures to enhance the pure Nebbiolo. This extraordinary organic wine, awarded extremely high scores by Robert Parker and Decanter, expresses a profound connection with the land: a true excellence that, since 1893, has continued to offer a noble, satisfying and vibrantly elegant tasting experience.
Awards
-
2022
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2022
94/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2022
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.
-
2022
96/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2022
3One of the most prestigious wine guides in Italy.
-
2022
4Italian Sommelier Association (AIS) guide
-
2022
93/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- 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 Sori Paitin Serraboella 2022 |
|---|---|
| Type | Red organic still |
| Denomination | Barbaresco DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Paitin |
| Story | History and Curiosities Born among the prestigious hills of Neive and Barbaresco, Barbaresco DOCG Sorì Paitin Serraboella represents the excellence of the Paitin winery, founded in 1796. The Piedmontese term "sorì" refers to the sunniest slopes, characterised by ideal exposures to enhance the pure Nebbiolo. This extraordinary organic wine, awarded extremely high scores by Robert Parker and Decanter, expresses a profound connection with the land: a true excellence that, since 1893, has continued to offer a noble, satisfying and vibrantly elegant tasting experience. |
| Origin | Hills between the municipalities of Neive and Barbaresco (Piedmontese Langhe, Piedmont, Italy) |
| Climate | Mild winters, rainy springs, hot summers and intensely sunny conditions |
| Soil composition | Marly-calcareous soils (clayey and calcareous marls) alternating with Sant’Agata Marls richer in sand |
| Cultivation system | Guyot |
| Fermentation | 3–6 weeks |
| Production technique | Crushing and destemming; fermentation and maceration in stainless steel with a submerged cap; ageing in large oak barrels |
| Wine making | Crushing and destemming; fermentation and maceration in stainless steel for 3-6 weeks with a submerged cap; ageing in large oak barrels (Slavonian and Austrian) for at least 18 months, up to 2 years. |
| Aging | Aged in large Slavonian and Austrian oak barrels (25–50 hectolitres, average age 15 years) for at least 18 months, up to 2 years when the structure allows. |
| Total acidity | 5.5 gr/L |
| Dry extract | 30.0 gr/L |
| Allergens | Contains sulphites |