Paitin Barbaresco Serraboella 2017
100% Nebbiolo
VINEYARD Serraboella is the only hill that combines Serravalliano and Tortoniano soils. It's a rare combination of soil exalted by the South-West exposure. The synergy between soil and climate in this unique plot is straight-forward, aging potential is combined with an immediate expressiveness.
VINIFICATION AND AGING Fermentation in vertical tanks for 3 weeks with indigenous yeast. Aged for 18 months in large Slavonian oak barrels.
Serraboella is the most famous cru in the Southern Neive.
Ratings
The 2017 Barbaresco Serraboella is a wine of tremendous charm. Pliant, open-knit and racy to the core, the Serraboella is immensely delicious right now. Crushed flowers, cinnamon, sweet red cherry, kirsch and blood orange fill out the layers effortlessly. Readers will have a hard time keeping their hands off the 2017.
- 93 Points, Antonio Galloni (Vinous)
A beam of pure cherry is the defining feature of this vibrant red. Menthol, white pepper and tar notes chime in as this builds to a solid grip on the finish. Well-proportioned and long. Best from 2023 through 2040.
- 93 Points, Bruce Sanderson (Wine Spectator)
Tasting Notes
Red cherries
Blood orange
Dried flowers
Licorice
Medium tannins
Best to pair with Italian foods, red meats
100% Nebbiolo
VINEYARD Serraboella is the only hill that combines Serravalliano and Tortoniano soils. It's a rare combination of soil exalted by the South-West exposure. The synergy between soil and climate in this unique plot is straight-forward, aging potential is combined with an immediate expressiveness.
VINIFICATION AND AGING Fermentation in vertical tanks for 3 weeks with indigenous yeast. Aged for 18 months in large Slavonian oak barrels.
Serraboella is the most famous cru in the Southern Neive.
Ratings
The 2017 Barbaresco Serraboella is a wine of tremendous charm. Pliant, open-knit and racy to the core, the Serraboella is immensely delicious right now. Crushed flowers, cinnamon, sweet red cherry, kirsch and blood orange fill out the layers effortlessly. Readers will have a hard time keeping their hands off the 2017.
- 93 Points, Antonio Galloni (Vinous)
A beam of pure cherry is the defining feature of this vibrant red. Menthol, white pepper and tar notes chime in as this builds to a solid grip on the finish. Well-proportioned and long. Best from 2023 through 2040.
- 93 Points, Bruce Sanderson (Wine Spectator)
Tasting Notes
Red cherries
Blood orange
Dried flowers
Licorice
Medium tannins
Best to pair with Italian foods, red meats
100% Nebbiolo
VINEYARD Serraboella is the only hill that combines Serravalliano and Tortoniano soils. It's a rare combination of soil exalted by the South-West exposure. The synergy between soil and climate in this unique plot is straight-forward, aging potential is combined with an immediate expressiveness.
VINIFICATION AND AGING Fermentation in vertical tanks for 3 weeks with indigenous yeast. Aged for 18 months in large Slavonian oak barrels.
Serraboella is the most famous cru in the Southern Neive.
Ratings
The 2017 Barbaresco Serraboella is a wine of tremendous charm. Pliant, open-knit and racy to the core, the Serraboella is immensely delicious right now. Crushed flowers, cinnamon, sweet red cherry, kirsch and blood orange fill out the layers effortlessly. Readers will have a hard time keeping their hands off the 2017.
- 93 Points, Antonio Galloni (Vinous)
A beam of pure cherry is the defining feature of this vibrant red. Menthol, white pepper and tar notes chime in as this builds to a solid grip on the finish. Well-proportioned and long. Best from 2023 through 2040.
- 93 Points, Bruce Sanderson (Wine Spectator)
Tasting Notes
Red cherries
Blood orange
Dried flowers
Licorice
Medium tannins
Best to pair with Italian foods, red meats
Bricco di Neive is located 2 miles South-east of the Commune of Neive, nestled in the picturesque hillside area some 1.000 feet above sea level. The winery started in 1796, when Benedetto Elia purchased 5 acres of vineyard in Bricco di Neive planted in Nebbiolo and Barbera. 30 years later he purchased the house, the cellar and 5 more acres of Nebbiolo.
The wines were sold in barrels for years until his nephew, Giuseppe, in 1890, built the “new” section of the winery, started in the 15th century, and bottled the first Barbaresco, Nebbiolo and Barbera.
In 1948 Secondo Pasquero Elia, took over the winery, and started to replant. A vineyard planted in 1953, produces the flag ship Barbaresco Vecchie Vigne Riserva. In the 1980’s Secondo’s sons, Giovanni and Silvano, joined the winery and in 1994 bought a small estate in Alba where the Nebbiolo d’Alba Ca Veja is produced. At this location, they also run a Bed & Breakfast with 6 apartments in a 16th century farmhouse.
