2013 Barolo Pajana Clerico and surprisingly fresh in this

and surprisingly fresh in this big year

Brought up exclusively in demi-muids

Fruity in the taste too

it should be drinkable on release

Maintaining fruit freshness and elegance is a main goal of this estate

2013 Barolo Pajana Clerico and surprisingly fresh in thisParker Larner 95 points: 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