Paitin 'Sorì Paitin', Serraboella, Barbaresco, Piemonte, Italy 2022
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
The Sorì Paitin belongs to the Pasquero-Elia heirs since 1796. It is the Serraboella warmest slope, graced with unique soils that since ages is planted with Nebbiolo. Sorì means the first place where the snow melts with the first winter sun rays. Ancient rule to select the best plots for Nebbiolo. Serraboella is the most famous cru in the Southern Neive. A long hill exposed to West that gently bends towards South getting steeper. On this very side: the steepest and the warmest, this Barbaresco has a unique expression. Power, volume are laced by an elegant texture.
- Winemaker: Giovanni and Silvano Pasquero Elia
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Variety: Nebbiolo (planted between 1953 and 1980)
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Farming: Organic (Since 2008, Paitin only uses renewable fuel sources, recycled wood pellets and, in 2010, a solar power system designed to generate enough electrical energy to cover 100% Paitins annual demand was installed.)
- Soil/Terroir: Sand and marl stratification called Formazioni di Lequio on southwest facing hillside at 280-320 meters above sea level
- Vine Age: 40-70 years old
- Vinification: Destemmed and pressed, ferments and macerates 3 to 6 weeks in stainless steel, and finishes maceration with the ancient technique of submerging the cap of grapes that collects atop the wine during fermentation. At the end of the winter, the wine is brought to barrel, where it stays for 18-24 months. Barrels volume vary between 25 to 50 hectoliters, made of Slavonian and Austrian oak with an age of 15 years.
- Tasting Notes: An excellent example of a classic Barbaresco. Medium to medium plus in body, with warm notes of sour red cherry, hints of moist tobacco, fresh rose petal and a long, acid-driven finish that with tannins that hint of menthol and black sour cherry.
- Scores: Ian D'Agata Wine Review: 95/100
The Sorì Paitin belongs to the Pasquero-Elia heirs since 1796. It is the Serraboella warmest slope, graced with unique soils that since ages is planted with Nebbiolo. Sorì means the first place where the snow melts with the first winter sun rays. Ancient rule to select the best plots for Nebbiolo. Serraboella is the most famous cru in the Southern Neive. A long hill exposed to West that gently bends towards South getting steeper. On this very side: the steepest and the warmest, this Barbaresco has a unique expression. Power, volume are laced by an elegant texture.
- Winemaker: Giovanni and Silvano Pasquero Elia
-
Variety: Nebbiolo (planted between 1953 and 1980)
-
Farming: Organic (Since 2008, Paitin only uses renewable fuel sources, recycled wood pellets and, in 2010, a solar power system designed to generate enough electrical energy to cover 100% Paitins annual demand was installed.)
- Soil/Terroir: Sand and marl stratification called Formazioni di Lequio on southwest facing hillside at 280-320 meters above sea level
- Vine Age: 40-70 years old
- Vinification: Destemmed and pressed, ferments and macerates 3 to 6 weeks in stainless steel, and finishes maceration with the ancient technique of submerging the cap of grapes that collects atop the wine during fermentation. At the end of the winter, the wine is brought to barrel, where it stays for 18-24 months. Barrels volume vary between 25 to 50 hectoliters, made of Slavonian and Austrian oak with an age of 15 years.
- Tasting Notes: An excellent example of a classic Barbaresco. Medium to medium plus in body, with warm notes of sour red cherry, hints of moist tobacco, fresh rose petal and a long, acid-driven finish that with tannins that hint of menthol and black sour cherry.
- Scores: Ian D'Agata Wine Review: 95/100