About this wine
From the historic Pajorè cru, one of Barbaresco's most celebrated crus. 100% Nebbiolo grown on white marl clay-calcareous soils at roughly 230-300m elevation. Aged in large Slavonian oak for 12 months, then concrete for 9 months, followed by bottle aging. Expect tart red berries, iris, cedar, camphor, orange rind and smoky herbs with firm, refined tannins.
More powerful than Nervo — a good choice for those who enjoy structured, age-worthy reds.
Sommelier's Note
"Pajorè is Rizzi's power player — dense, chalky-tannined, and built for the long haul; give it a decade if you can wait."
Food Pairings
Grilled porcini mushrooms, wild boar ragù, aged Parmigiano Reggiano.
When to drink it
Long dinners with braised or grilled meats; wines to lay down for future celebrations.
Specs
- Grape Varieties
- Nebbiolo
- Style
- Red
- Alcohol
- 14.5%
- Price Range
- ¥8,500-11,500 (indicative estimate converted from overseas retail pricing)
Terroir & Winemaking
100% Nebbiolo, ~14.5% ABV, hand-harvested from the Pajorè cru; large oak followed by concrete aging.
Frequently Asked Questions
- What is special about the Pajorè cru?
- It's one of Barbaresco's most historically celebrated crus, known for producing dense, complex, long-aging Nebbiolo.
- How is this wine aged?
- 12 months in large Slavonian oak, followed by 9 months in concrete, then bottle aging before release.
- What food pairs well with it?
- Porcini mushrooms, wild boar ragù, and aged hard cheeses match its dense tannin and earthy depth.
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