Paitin Barbera d'Alba Serra 2016  Front Label
Paitin Barbera d'Alba Serra 2016  Front LabelPaitin Barbera d'Alba Serra 2016  Front Bottle Shot

Paitin Barbera d'Alba Serra 2016

  • JS90
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Sourced from a 2.7 hecatare parcel on the eastern part of the Serraboella cru in Neive. East-facing vineyard is at 280 to 320 meters in elevation with Calcareous clay and Sandstone soil. Hand-harvested. Practicing organic. Practicing biodynamic. Fermented in stainless steelwith remontage with a 15-20 day maceration and aged for twelve months in Slavonian oak.

Critical Acclaim

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JS 90
James Suckling
The blue fruits and lemons show through on the nose and palate. Medium body, firm and silky tannins and a fresh finish. Drink and enjoy.
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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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An historic village situated right in between the famous regions of Barolo and Barbaresco, Alba is also the name for the larger wine region surrounding the village.

In a sense, “Alba” is a catch-all phrase, and includes the declassified Nebbiolo wines made in Barolo and Barbaresco, as well as the Nebbiolo grown just outside of these regions’ borders. In fact, Nebbiolo d’Alba is a softer, less tannic and more fruit-forward wine ready to drink within just a couple years of bottling. It is a great place to start if you want to begin to understand the grape. Likewise, the even broader category of Langhe Nebbiolo offers approachable and value-driven options as well.

Barbera, planted alongside Nebbiolo in the surrounding hills, and referred to as Barbera d’Alba, takes on a more powerful and concentrated personality compared to its counterparts in Asti.

Dolcetto is ubiquitous here and, known as Dolcetto d'Alba, can be found casually served alongside antipasti on the tables of Alba’s cafes and wine bars.

Not surprisingly, given its location, Alba is recognized as one of Italy’s premiere culinary destinations and is the home of the fall truffle fair, which attracts visitors from worldwide every year.

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Friendly and approachable, Barbera produces wines in a wide range of styles, from youthful, fresh and fruity to serious, structured and age-worthy. Piedmont is the most famous source of Barbera; those from Asti and Alba garner the most praise. Barbera actually can adapt to many climates and enjoys success in some New World regions. Somm Secret—In the past it wasn’t common or even accepted to age Barbera in oak but today both styles—oaked and unoaked—abound and in fact most Piedmontese producers today produce both styles.

PSLIPN007_2016 Item# 517995

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