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Maceration on the skins in steel rotary fermentors at 26-30°C for 12 days, aging in Slovenian oak casks (50% new) for 24 months. Elegant nose of pomegranate, cherry, and spices. The mouth is rich, soft, warm, and velvety, with ripe tannins and length.
Paitin traces it's history to 1796 when Benedetto Elia purchased the farmstead with outlying wine cellar and vineyards from Luigi Pellissero . His son Giuseppe later extended the vineyards and acquired the underground cellar, which dates to the 15th century.
Barbaresco del Sori Paitin was first produced in 1893, and was first exported in 1898. Secondo Pasquero-Elia took over management in 1965, building a new wine cellar, gradually replanting vineyards, and acquiring new vines.
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