VINEYARD CHARACTERISTICS

MGA: Pajorè;

Grape Variety: Nebbiolo;

Surface Area: 1.05 ha;

Altitude: 260 m a.s.l.;

Exposure: South and South-West;

Geological Origin: Sant’Agata Fossils Marls – more or less sandy grey-blue marls, with local sandy-conglomerate interlayers;

Soil Type: Typic Ustorthent, fine and calcareous, typical of hilly slopes;

Year of Planting: 2010;

Training System: Espalier (Controspalliera);

Pruning System: Guyot;

VINIFICATION AND AGING

Once transported to the winery, the grapes are destemmed, crushed, and moved into thermo-conditioned stainless steel tanks. Here, alcoholic fermentation takes place for at least one week, maintaining a constant temperature between 28-32 °C (82-90 °F).

After racking and initial decanting, the wine is kept on its fine lees (sur lies) at a temperature of 20-22 °C for at least two months, where it also completes malolactic fermentation.

The aging process then begins, lasting approximately 30 months, part of which is spent in traditional Slavonian oak casks (2,000-3,000 L).

Finally, more than two years after the harvest, Barbaresco DOCG Pajorè is bottled and rests in our cellar for at least 6 months before being released to the market.

TERROIR AND SENSORY PROFILE

The Pajorè vineyard benefits from a unique microclimate due to specific air currents that result in earlier vegetative growth compared to the neighboring Montaribaldi MGA. The use of dedicated clones and meticulous vineyard management allows us to craft a wine with a vibrant personality.

Profile: While maintaining extraordinary elegance, this cru expresses slightly more pronounced tannins, a result of its unique canopy development and specific microclimate.

Palate: Great structure, powerful yet balanced, with a well-defined and sophisticated tannic texture.

FOOD PAIRINGS

Pairs excellently with red meat dishes, roasts, game, and aged cheeses.

Serving Temperature: 18 °C (64 °F)