Paitin di Pasquero-Elia Campolive Barbera 2021

Paitin di Pasquero-Elia Campolive Barbera 2021

Barbera d'Alba SKU: HAW0037

Paitin di Pasquero-Elia Campolive Barbera 2021

Barbera d'Alba SKU: HAW0037
Regular price $33.99
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$31.99 on 6+ (code 6saves2)

93 pts Wine Advocate
The Paitin 2021 Barbera d'Alba Superiore Campolive is not your typical expression of this versatile and much-beloved local grape. In its simplest form, Barbera can show very bright and almost chewy primary fruit with a big blast of acidity on the close. This wine, however, has a darker more austere personality with spicy notes and tobacco leaf. That raw acidity is there in good measure, but the wine is ultimately softened significantly by its fruit weight and well-managed concentration. This is Barbera with a more sophisticated approach and a cloak of velvety richness to close. Only 2,500 bottles were made.

The Paitin 2021 Barbera d'Alba Superiore Campolive is not your typical expression of this versatile and much-beloved local grape. In its simplest form, Barbera can show very bright and almost chewy primary fruit with a big blast of acidity on the close. This wine, however, has a darker more austere personality with spicy notes and tobacco leaf. That raw acidity is there in good measure, but the wine is ultimately softened significantly by its fruit weight and well-managed concentration. This is Barbera with a more sophisticated approach and a cloak of velvety richness to close. Only 2,500 bottles were made.

Grape: 100% Barbera d'Alba
Vineyard: Serraboella Southwest at 250-270 masl
Origin: Serraboella di Neive e Rivoli di Alba
Soil: Very white soils, with a rather gross and sandy texture respect to higher part of the hill. The subsoil here is the one of the Formazioni di Lequio
Viticulture: Organic with the sole use of sulphur and copper natural compound, manual or mechanic mowing to avoid herbicides, harvest is exclusively manual
Winemaking: Barbera is all vinified with the same philosophy: subject to pressing and destemming then he ferments and macerate two weeks in stainless steel. At the end of the winter he is brought to the wood barrels where he stays for minimum 1 year. Barrels volumes is normally 10 hectoliters, or recent barrels of greater dimensions, made of Slavonian wood



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