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2006 Paitin di Pasquero Elia Barbaresco Sori' Paitin
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3.58 average rating 123 ratingsrate it
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Expert Reviews

90(+?) Points | Stephen Tanzer's IWC - November/December 2009

($36) Medium cherry-red. Perfumed aromas and flavors of red fruits, dried flowers, mint and menthol, along with a suggestion of smoked meat. Supple, sweet and intensely flavored, with good medicinal reserve and inner-mouth aromatic character. This slightly bound-up midweight finishes with a broad dusting of granular tannins and very good length. A bit youthfully tough today and in need of at least a few years of cellaring.

88 Points | Wine Spectator
91 Points | Robert Parker's The Wine Advocate

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123 Member Ratings
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Member Notes

wait to drink
by Uejio13401978
This needs some time to tame the tannins on the finish - that said, it has a lovely red fruit, floral, pine needle complexity that really showed well about day five, when the tannins finally smoothed out.
by GONZALEZ13636291
have patience
by Todd12566244
It's a wonderful wine, but needs hours after opening. If you can wait a few years, it will be interesting to see how it unfolds. We kept enough to sit in a glass after dinner for a couple hours and were rewarded with a glimpse of what it will be down the road. It will be worth waiting for.

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About Italy

Italy, like France, offers a world of wine styles within a single country: dry Italian white wines ranging from lively and minerally to powerful and full-bodied; cheap and cheerful Italian red wines in both a cooler, northern style and a richer, warmer southern style; structured, powerful reds capable of long aging in bottle; sparkling wines; sweet wines and dessert wines.
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Nebbiolo based wines made outside the Langhe hills are often lost in the commotion over Barolo and Barbaresco. The provinces of Vercelli and Novarra in the northern reaches of the Piedmont area are home to wines like Carema, Ghemme, and Gattinara. The latter two wines are mostly Nebbiolo, which as traditionally been blended with...
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