Paitin Barbaresco Serra 2012
Nebbiolo from Barbaresco, Piedmont, Italy
Barbaresco Serra shows the elegance of the Nebbiolo with aromas of violets, currant, and and red raspberry. The wine is complex, and full bodied with nice tannins.
Ideal with grilled food, sauced and elaborated meat and wild game, medium aged cheese.
James Suckling - "This is very silky and refined with chocolate, meat and coffee aromas and flavors, but it's so refined and beautiful. Impressive for its delicate complexity. Drink now or hold."
Wine Spectator - "A bright, juicy red, exhibiting cherry, raspberry, licorice, spice and floral flavors. Becomes more tannic, lingering on the moderately long finish. Decant now or cellar for two to three years. Best from 2018 through 2030."
Wine Enthusiast - "This vibrant wine opens with aromas of red berry, cake spice and a hint of toast. The bright palate offers sour cherry, raspberry, white pepper and aromatic herb alongside assertive but refined tannins that need to relax. An aniseed note marks the close."
Vinous / Antonio Galloni - "Paitin's 2012 Barbaresco Serra is open-knit, sexy, supple and radiant. This is a terrific example of the year. The 2012 Serra probably won't be a long-term ager, but it will provide plenty of pleasure before that is an issue. Scents of rose petal, blood orange, cinnamon, crushed flowers and sweet spices are laced into the polished, silky finish. This is a strong effort for the estate's entry-level Barbaresco in a challenging year."
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The history of Paitin begain in 1796 when Benedetto Elia bought this estate with its wine cellar and vineyards. his son Guiseppe enlarged the vineyards and later bought the underground cellars, which date to the 1400s.
Since 1898 we have been exporting wine and since 1893 we have been producing Barbaresco del Sori Paitin.
In 1965 Secondo Pasquero restarted the winery and built a new cellar and replanted the vineyards and bought more as well. View all Paitin Wines
About PiedmontView a map of Piedmont wineries (PEED-mont)
Notable FactsNot just regulated to red wine, Piedmont also produces some notable whites, particularly those near the district of Gavi and Asti. Gavi produces still white wine from the Cortese grape. The wine is dry with a crisp, citrus-like acidity – fairly neutral but pleasant. Arneis is another grape/wine made in the area, creating a fuller wine that displays some nuttiness in the aroma and taste. Asti is well known for its sparkling wine – in particular Asti Spumante and Moscato d'Asti. Asti Spumante is typically higher in alcohol, sweetness & fizziness, while its higher-class cousin, Mostcato d'Asti, contains lower alcohol levels, a few less bubbles, and a more restrained and delicate representation of Moscato fruit.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
Customer ReviewsSign In to Add Your Review3.53.3 out of 5 stars