2016 Barbaresco Sorì Paitin
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2022 - 2038
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Paitin's 2016 Barbarescos are beautiful, but they are also very tight and in need of either quite a bit of air or, preferably, at least several years in bottle. The 2016s spent 30 days on the skins, including submerged cap maceration for some lots. The malolactic fermentations were done in steel and the wines subsequently spent about two years in oak. Time in the glass helps the 2016s show well, but the style is decidedly on the nervous side, with good energy but less of the breadth and amplitude than was once typical of these wines.
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