

Grape variety: Nebbiolo
Location vineyard Treiso
Cru: Pajorè
Size of vineyard: 1.50
Exposure: south/west
Age of vineyard: 50-60 years
Average production: 5000 btls/year
Yield: 3,5 tons per hectare
The vineyard is located in Treiso, between Barbaresco and Alba, a few miles away from our other crus. The main characteristic of this wine is the velvety and elegant tannins combined with a spicy and floral aroma.
The fermentation and the maceration on the skins normally takes about 22-24 days. No selected yeasts are used.
The malolactic fermentation happens in French barrels coopered expressively for us by Francois Frères in Burgundy. The wine stays in these barrels for approximately 18-20 months, half of this time on its lees. 25% of the barrels used for aging this wine are new, the remaining 75% have previously been used up to 4 times.
There is no filtering and no fining prior to bottling.
The Barbaresco Pajoré shows a nuanced nose of spices and minerals, tobacco, little red fruits and very elegant and refined notes of violet and licorice. On the palate there is a good combination of elegance and finesse; it’s a wine with a great length and a strong personality, where its well refined fruit and the precise minerality are perfectly combined; the tannins are, as usual, very elegant and velvety.
2009 - Vintage was another record breaking winter in Piedmont with impressive snowfalls, up to 2 meters total on the hills of Barbaresco with the first snow coming at the end of November and the last one melting away late in March. Bud break started at the end of March, as usual, and the entire month of April was cold and very wet.
A change of pattern finally came at the end of the month, May and June were warm and very dry, perfect conditions for a nice and smooth flowering and fruit set, although crop seemed relatively small, probably because of the cold spring weather.
Summer weather was quite steady with temperatures in the 90's °F (35°C) during the day and in the high 60's °F (25°C) at night and, besides just few days at the beginning of September, the heat stayed with us well into September. Relatively high temperatures at night caused a generally low acidity level in the grapes matched by high sugar levels already by mid September.
It seemed like Nebbiolo grapes were ready for harvest quite early and two days of rain on September 20th and 21st pushed the decision to start picking before new rain could occur. Harvest started on September 24th and it was over by October 7th under dry and hot conditions.
Another good vintage, picked in warm weather with quite high sugar levels, extremely healthy grapes and good aromatic evolution.