2013 Barolo Pajana Clerico It's perhaps slightly more concentrated

It's perhaps slightly more concentrated

black cherries

dried thyme

raised 70% in concrete and 30% in barrels

strawberry confit on the finish

2013 Barolo Pajana Clerico It's perhaps slightly more concentratedParker 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