Nebbiolo Bricco San Bernardo, Paitin

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100% Nebbiolo

Drinking Window

Ready or drink by 2030


Serraboella, Piedmont


Cacio e pepe pasta, homemade lasagna alla Bolognese, stuffed veal, grilled beef fillet,
grilled porcini mushrooms, aged Parmesan cheese.

Regional Recipes


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Winemaker Notes

Vineyards from 1995 trained with Guyot system. Organic viticulture with the use of natural copper and sulfur compounds only, manual trimming of the native grass between the rows, harvesting is exclusively manual. Nebbiolo is entirely vinified with the same philosophy: after crushing-destemming phase follows fermentation and maceration in steel with a submerged cap for 3 to 6 weeks. At the end of winter the wine is then brought into wood where it rests for no less than 6 months and, when the structure allows it, even an entire year. The wood is normally Slavonian oak barrels with a volume of between 25 and 50 hectolitres, with an average age of 15 years. Nebbiolo from sandier and less steep soils are used for this wine. These are always marly-calcareous soils belonging to the Sant'Agata Marne with the presence of marine fossils.

The Story

Paitin is the name of a property that the Elia's family owned on the border between Neive and Castagnole. Having business with their private bank in both provinces, this property was strategic for them, so much so that they were nicknamed with that name: Paitin. "Each year the roots of the vines sink into a deeper layer of soil and each year the grapes reflects this indissoluble bond. This is the essence of nature. Learning this cycle represents the winemaker's experience. Knowing all the nuances of the vineyard and how to react to its change. The winemaker establishes an empathic relationship with his surroundings. This sensitivity can only exist by persevering through the generations of the knowledge handed down from father to son."


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