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1996 Paitin de Pasquero(Elia) Barbaresco Sori Paitin

Light label condition issue

ITEM 8026331 - Purchased upon release; Consignor is original owner; Removed from passive storage; previously stored in a temperature and humidity controlled cellar

Bidder Quantity Amount Total
chimay 1 $60 $60
3 $60
Item Sold Amount Date
I8099951 1 $55 Jan 30, 2022
I8066665 1 $55 Jan 16, 2022
I8026331 1 $60 Dec 12, 2021
I8019799 1 $60 Dec 5, 2021
Front Item Photo


92Robert M. Parker Jr.

..exhibits terrific fruit intensity, along with toasty pain grille in the flamboyant aromatics. In addition to oak, there is plenty of tobacco leaf, jammy cherries, and dried herbs. Full-bodied, round, luscious, and accessible..


Paitin de Pasquero(Elia)

Paitin de Pasquero is in Neive. The 43-acre estate was founded in the late 18th century by Benedetto Elia and it has remained in the family ever since. Today it is run by Secondo Pasquero-Elia and his sons Giovanni and Silvano. Paitin produces Barbera d’Alba, Barbaresco, Nebbiolo, Dolcetto d’Alba and Arneis. Some 80,000 bottles are produced annually. Gambero Rosso, Italy’s leading wine journal, has frequently awarded 3 glasses, the journal’s highest rating, to Paitin’s Barbaresco Sori Paitin.


Italy, Piedmont, Barbaresco

Barbaresco is one of the two most acclaimed DOCGs in Piedmont, the other being Barolo. Located just a few miles north of Barolo, Barbaresco is a small town of fewer than 700 people and 1,680 vineyard acres, making it less than half the size of the Barolo DOCG. The other communes in this DOCG of rolling hills are Neive and Treiso. As in Barolo, the DOCG requires that Barbaresco DOCG wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. By the late 20th century respected producers were making outstanding Nebbiolos, as well as Nebbiolo blends that do not carry the DOCG label. Barbaresco was made a DOC in 1966 and upgraded to a DCOG in 1980. DOCG Barbaresco must be aged a minimum of two years, with a minimum of one year in wood. Barbarescos are regarded as more subtle and refined than Barolos, and more approachable when young.


Red Wine, Nebbiolo, D.O.C.G.

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.