Paitin di Pasquero-Elia - Barbaresco Basarin 2022

The Pasquero family (Pasquerio originally) from a Spanish military ancestry, came in Piemonte in the XVI century, during Charl the fifth. In 1534 Giovanni Pasquerio lieutenant of the Castle of Casale, in 1537 is entitled with the feud of Cereseto. Time passing the family moved south establishing in the Village of Vezza d’Alba.

The Elia family from Torino, are surgeons of the H.M. Carlo Emanuele I, Lords of Costigliole d’Asti. They will leave the capital after the king’s death (1630) to move to Costigliole and later to Neive when in 1636 started to be assigned with the first administrative roles.

Both families will dedicate with passion to Nebbiolo. The Pasquero family will serve the Royal House, manage and vinify various hectares in the village of Vezza d’Alba. Elia family, conscious of the quality of the Grand Vineyards of Neive, vinifying only estate grapes.

In 1796 Benedetto Elia will purchase the Sorì of the Bricco di Neive (today known as the Serraboella Cru - MGA). A few years later in 1808, when he began to understand its potential bought the underground cellar that was built by the monks in the XVI century along with a few other parcels contiguous to the Sorì. The family is living in Paitin still to this day.

It is a long hill mostly exposed to South and South-East. Nestled among Neive -of which it belongs-, Treiso and Barbaresco. Historically Basarin became famous thanks to Don Cogno, priest of Neive. Together with Gallina, Basarin was well known in Neive to concede very graceful, elegant and constant wines. Wines that emerge from Basarin vineyard can synthetize its crossroad position from where they come. The texture of Barbaresco, the fine spices of Treiso and the gravity of Neive all in one wine.

Our Basarin comes from the curve in which the hill turns from South-East to South, over the Moretta hamlet, where the valley opens. The wine that emerges is fresh and bright, surrounded by spices and balsamic notes with a texture that privileges sharpness rather than weight.

Organic with the sole use of sulphur and copper natural compound, manual or mechanic mowing to avoid herbicides, harvest is exclusively manual.

Nebbiolo is all vinified with the same philosophy: subject to pressing and destemming then he ferments and macerates from 3 to 6 weeks in stainless steel than it finishes the maceration with the ancient technique of the submerged cap. At the end of the winter he is brought to the wood barrels where he stays around 1 year and a half or 2 years when his structure asks. 25 hectoliters Barrel made of Slavonian and/or Austrian oak.

"Fairly complex with a vibrant nose of dark fruit, mint, graphite and plenty of wild strawberries. Quite full-bodied with firm, dusty tannins, this is a bit angular on the midpalate. Savory, with crisp acidity and a flavorful finish. Austere but good. Drinkable now but best from 2027." -94 Points, James Suckling

Producer: Paitin di Pasquero-Elia

Country: Italy

Region: Piedmont

Varietal: Nebbiolo

Appellation: Barbaresco

Vintage: 2022

Size: 750ml