Pajana represents the lower end of the same site that produces fruit for the Barolo Ciabot Mentin. The soils are a bit looser here and the temperatures are just a few fractions higher at this site. Winemaking for the 2013 Barolo Pajana sees 20 days of skin maceration, and malolactic fermentation in this vintage was done in oak (otherwise that second fermentation occurs in stainless steel). The idea, of course, is to work without oxygen, but if the malolactic fermentations are slow, the wine goes into wood, as is the case here. The wine later ages in barrique for 16 months with another 16 months in botte grande. The bouquet offers delicate layers of mineral and flint with dark fruit and spice neatly folded into its thick texture. Both the Barolo Pajana and the Barolo Ciabot Mentin are released one year after their peers.

A linear style, taut and stretching the cherry, plum, licorice and spice flavors from start to finish. Accents of leather and tobacco add interest. The finish is long and satisfying, with mouthcoating tannins. Best from 2022 through 2039. 375 cases made, 130 cases imported.??–BS??Region: Italy / Piedmont / Barolo Select to Add