2013 | Domenico Clerico | Barolo Pajana

Vineyard: Pajana in Ginestra cru, Monforte d’Alba. South-Est, 350 m above sea level. Clayey soil with a small percentage of sand. Average age of the vines: planted part in 1971 and part in 1991. Barrel program: 16 months barrique, constant tastings allow us to select the best barriques, then assembling barrel. 16 months in barrel (50 hL) +2 years bottles

Reviews:

• Wine Advocate: 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.

• Vinous: Clerico's 2013 Barolo Pajana offers striking depth and textural richness to match its powerful, virile personality. Super-ripe red cherry, plum, sweet tobacco, cedar and spice resonate in the glass. All the elements medl together nicely in this very fine Pajana, though the tannins need time to soften. Hints of orange peel, Christmas cake and pmegranate add an exotic flair on the close.

Producer Information

Domenico Clerico is a small, high-quality producer near Monforte d'Alba in Piemonte. It is particularly known for rich, aromatic, single-vineyard wines from the Barolo appellation. Winemaking has evolved over the years and Domenico Clerico does not sit firmly within either the modernist or traditional camp. Decisions regarding use of barriques or large barriques have historically been taken at least partly with a pragmatic view concerning availability and ease of handling, and the big change has been to extend maceration periods from five to eight days to an average of 18.

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