Barbera 'Campolive' 2017, Paitin

 

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Grape


Barbera d'Alba

Region


Serraboella, Piedmont

Drinking Window


Ready or drink by 2026

Pairings


Homemade lasagna with mushrooms and beef ragout, stuffed paccheri with vegetables, oven roasted peppers stuffed with mixed meats ragout, grilled duck breast


Winemaker Notes

Campolive is a very steep plot on the border between Serraboella and Bricco di Neive, near Montà del Bricco. Already named as such from the monks who in the past owned this site: the field of the olive ("campo dell’oliva"). Probably centuries ago dedicated to the olive trees, since its protected and warm position. The vines are Guyot trained on a 1970 system.The winery follows an organic agriculture with the sole use of sulfur and copper natural compound, manual or mechanic mowing to avoid herbicides, harvest is exclusively manual.

Barbera is vinified with the same philosophy: subject to pressing and destemming, the must ferments and macerate two weeks in stainless steel tanks. At the end of the winter the wine meets Slavonian oak barrels where it stays for minimum 1 year. Soil has gross and sandy texture respect to higher part of the hill.


The Story

Put frankly, Luca Pasquero (5th generation winemaker) is one of the most talented and bright individuals that we know at his young age of 30.  Always smiling, always working hard, solving daily issues which arise for the vines and in the fields, he knows he has hit the jackpot in life - not because anything is easy but he takes joy and satisfaction in everything he does.  And he, along with Nicola Oberto, Rizzi, and a handful of others, are defying the idea that the Piemontese are closed off and private.  They regularly get together as a group of other winemakers to discuss ideas, challenges and solutions.  We adore their collaborative spirit.

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. Certified organic since 2015, doing a mass selection to ensure a wine which is strictly linked with the territory, and always working with minimal intervention in their wines.



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