Paitin has a long running history stretching back to 1796.
As early as 1898 Paitin wines are exported and their Barbaresco del Sori Paitin, was first produced in 1893. Paitin Estate started full activity in 1965 again with Secondo Pasquero-Elia, who built a new wine cellar, by replanting gradually vineyards and acquiring new vines. Their greatest strength remains three distinct Barbaresco that make lasting impressions –wines.
Paitin Barbaresco 2007
Maceration on the skins in steel rotary fermentors at 26-30°C for 12 days, aging in Slovenian oak casks (50% new) for 24 months. Elegant nose of pomegranate, cherry, and spices. Nebbiolo as a variety really grows and shows best from Barbaresco and Barolo but where Barbaresco has Barolo beat in some respects is in approachability. The mouth is rich, soft, warm, and velvety, with ripe tannins and length. a Barbaresco of savory and appetizing complexity with a spicy, earthen pomegranate fragrance. Paitin traces it's history to 1796 when Benedetto Elia purchased the farmstead with outlying wine cellar and vineyards from Luigi Pellissero. His son Giuseppe later extended the vineyards and acquired the underground cellar, which dates to the 15th century.
Barbaresco del Sori Paitin was first produced in 1893, and was first exported in 1898. Secondo Pasquero-Elia took over management in 1965, building a new wine cellar, gradually replanting vineyards, and acquiring new vines.
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