Barbaresco DOCG Pajorè

Description

A Barbaresco Geographical Mention, it is one of the appellation’s most renowned crus. It enjoys a well-established reputation thanks in part to the cult wines of Giovanni Moresco (now almost unobtainable), who first vinified it in purity in 1967. The rows have a very steep, almost terraced layout that enhances the excellent south, southwest exposure. Soils, elevations and exposure give Barbaresco of absolute class, classic and elegant structure, well delineated and deeply balanced.

Characteristics

This Barbaresco D.O.C.G. Pajorè, grows in the Nebbiolo vineyards situated in the towns of Treiso. This MGA justly enjoys a solid renown thanks to the cult wines of Giovanni Moresco (today almost impossible to find) who was the first to make a single-vineyard wine in 1967. Soil, altitude, and exposure are almost always excellent for Nebbiolo which in this MGA express an elegant and classic character.*After ageing in oak casks for two years it is presented to the consumer with the following organoleptic characteristics: Color; garnet red with orange tinges. Fragrance: ethereal, intense, fragrant with fruit and flowers, pleasantly spicy. Taste: dry, full, robust but smooth and velvety. An excellent wine to match with roasted meat, game and matured cheese.

Technical Sheet

APPELLATION Barbaresco DOCG Pajorè
GRAPES 100% Nebbiolo
ALCOOL(%VOL) 14,5%
COLOUR Ruby red
SIZES AVAILABLE 0,75L
CULTIVATION AREA Pajorè, Treiso
SOIL Sandy – Calcareous
VINIFICATION
Vinification with fermentation in stainless steel tanks at a controlled temperature, post fermentation maceration, and racking after 22-25 days, racking and malolactic fermentation completed with the maintenance of the temperature.
A long period of maturation in large oak barrels with subsequent rest in bottle.
Ageing: 24 months in oak barrels, followed by 6 months in bottle
Yeast: indigenous yeasts
TASTING SUGGESTION BY VALTER BOSIO
Tasting impression: On the nose, the bouquet brings the typical notes of red fruits, plums and cherries.
On the palate, it is delicate, velvety and well-balanced with its fresh acidity.
Tasting temperature: 8°C
Meal coupling: Second courses of red meat and game, first and second courses with mushrooms, aged cheeses.