Barbaresco 2018, Paitin


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Nieve, Barbaresco, Piedmont

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Ready or drink by 2030


Truffle spaghetti, beef tartare, truffle omelette, grilled prime beef fillet with barbaresco sauce, Eggplant alla Parmigiana

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Winemaker Notes

The Barbaresco grapes are trained in Guyot, with a system dating back to the year 1953. Organic farming is observed with the use of only natural copper and sulphurous compounds, no weeding is practiced but manual or mechanical mowing, harvesting is exclusively manual.

The soils are of calcareous marl type, belonging to the sandy fossil Marls of Sant’Agata. Nebbiolo is vinified with crushing and destemming, from 3 to 6 weeks of fermentation and maceration in steel with submerged cap.

At the end of winter the wine is then brought into wood where it rests for no less than 18 months and when the structure allows it for up to two whole years. The woods are normally barrels with a volume between 25 and 50 hectoliters, of Slavonian and Austrian oak with an average age of 15 years.

The Story

We adore Luca!  He is surely one of the most charismatic Piemontese winemakers that exist.  Always smiling, humble, extremely talented, and 5th generation.  Every time Luca visits us, he brings a bottle and we have been shocked at how beautiful they are and how well they age.  This wine can easily be cellared for 20 years.

Paitin is the name of a property that the Elia family owned on the border between Neive in the province of Cuneo and Castagnole in the province of Asti. Having business with their private bank in both provinces, this property was strategic for them, so they were nicknamed with that name: Paitin.

For this reason, when they bought Sorì sul Bricco di Neive (now Cru Serraboella) in 1796, it took the name of Sorì 'd Paitin (formerly Pajtin) or the Sorì owned by Paitin. The first and main attention is paid to the plants which through the mass selection practiced over the years has allowed a perfect adaptation of the various clones to the soil and microclimate.

The goal on all plants, from Arneis to Nebbiolo and Barbaresco is to always have a production per hectare in proportion to the vigor of the plant, never excessive, never minimal. Organic wine certified since 2015.

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