Paitin Barbaresco Vecchie Vigne Sori Paitin 2000  Front Label
Paitin Barbaresco Vecchie Vigne Sori Paitin 2000  Front LabelPaitin Barbaresco Vecchie Vigne Sori Paitin 2000  Front Bottle Shot

Paitin Barbaresco Vecchie Vigne Sori Paitin 2000

  • RP94
750ML / 0% ABV
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Winemaker Notes

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The 2000 Barbaresco Sori’ Paitin Vecchie Vigne is superb. Still an infant, the 2000 it explodes from the glass with a compelling array of plums, smoke, grilled herbs, leather and tobacco. Darker balsamic, mentholated notes develop in the glass, calling to mind some of the great Barolos of Serralunga. This powerful yet subtle, marvelously complex Barbaresco is at the beginning of what looks to be a long drinking window. As good as this is now, I have little doubt it will be even better in a few years’ time. This is a terrific showing from Paitin. Anticipated maturity: 2012-2020.
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Paitin

Paitin

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Paitin, Italy
Paitin  Winery Image

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.

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A wine that most perfectly conveys the spirit and essence of its place, Barbaresco is true reflection of terroir. Its star grape, like that in the neighboring Barolo region, is Nebbiolo. Four townships within the Barbaresco zone can produce Barbaresco: the actual village of Barbaresco, as well as Neive, Treiso and San Rocco Seno d'Elvio.

Broadly speaking there are more similarities in the soils of Barbaresco and Barolo than there are differences. Barbaresco’s soils are approximately of the same two major soil types as Barolo: blue-grey marl of the Tortonion epoch, producing more fragile and aromatic characteristics, and Helvetian white yellow marl, which produces wines with more structure and tannins.

Nebbiolo ripens earlier in Barbaresco than in Barolo, primarily due to the vineyards’ proximity to the Tanaro River and lower elevations. While the wines here are still powerful, Barbaresco expresses a more feminine side of Nebbiolo, often with softer tannins, delicate fruit and an elegant perfume. Typical in a well-made Barbaresco are expressions of rose petal, cherry, strawberry, violets, smoke and spice. These wines need a few years before they reach their peak, the best of which need over a decade or longer. Bottle aging adds more savory characteristics, such as earth, iron and dried fruit.

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area, as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.

SEC533758_2000 Item# 533758

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