Bel Colle Barbaresco Pajore 2021

Bel Colle Barbaresco Pajorè 2021 is a single-vineyard Nebbiolo that captures the elegance and precision of one of Treiso’s most revered crus. Sourced from the celebrated Pajorè MGA, this Barbaresco marries classic structure with a modern purity of fruit, offering a wine that is both authentic and quietly luxurious. The vineyard’s reputation was cemented in 1967, when Giovanni Moresco became the first to bottle Pajorè as a single-vineyard wine—today those early bottles are cult rarities, and Bel Colle continues that legacy with a refined, terroir-driven expression.

Tasting Notes
In the glass, the 2021 Pajorè shows a luminous garnet core with brick-tinged reflections at the rim, characteristic of Nebbiolo even in its youth. The nose opens with lifted aromas of sour cherry, wild strawberry and redcurrant, supported by notes of rose petals, violet, sweet spices and a hint of blood orange zest. Subtle layers of tobacco leaf, licorice, and crushed stone emerge with air, adding complexity and depth. On the palate, the wine is medium-bodied yet firmly structured, with fine-grained, chalky tannins and vibrant acidity driving a long, focused finish. Flavors of red cherry, pomegranate and raspberry intertwine with savory nuances of dried herbs, tar, and a touch of cedar. 2021 is a balanced and graceful vintage in Barbaresco, and this Pajorè is approachable in its youth with some aeration, but clearly built for evolution. Expect it to develop beautifully over 10–15 years, gaining more tertiary notes of leather, truffle and dried flowers while maintaining its nervy core of fruit.

Production
The Pajorè vineyard sits on the hills around Treiso in the Barbaresco zone, where steep slopes, calcareous-marl soils and excellent exposure provide ideal conditions for Nebbiolo. These white, mineral-rich soils lend both perfume and tension to the wine, while the altitude and breezy microclimate help preserve acidity and aromatic clarity. Grapes are harvested by hand, with careful selection in the vineyard to ensure only perfect clusters are brought into the cellar. After gentle crushing and destemming, fermentation takes place in temperature-controlled tanks, with extended maceration on the skins to extract color, tannin and the variety’s distinctive aromatics. The wine is then matured in oak—typically a mix of large Slavonian casks and/or seasoned barrels—to polish the tannins and integrate the flavors without overwhelming the Nebbiolo’s finesse, before bottling and further bottle aging to harmonize the structure.

Food & Serving
This Barbaresco Pajorè is a natural partner for refined but flavorful dishes: think braised veal shank, roasted lamb with rosemary, game birds, tagliatelle with wild mushroom ragù, or classic Piedmontese specialties like brasato al Barolo and tajarin with truffle. Aged cheeses such as Parmigiano Reggiano, mature Taleggio or alpine tomme also work beautifully with the wine’s tannic backbone and savory notes. Serve at 16–18°C (about 60–64°F) in large Burgundy or Nebbiolo stems to allow the bouquet to fully open. Decanting for 1–2 hours is recommended in its youth to soften the tannins and reveal the layered aromatics; older bottles can be decanted more gently, mainly to separate any sediment.

Producer
Bel Colle was founded in 1974 in Verduno, in the heart of Piedmont’s Langhe hills, by brothers Franco and Carlo Pontiglione and their friend Giuseppe Priola, with a clear focus on crafting classic, site-expressive Nebbiolo. Over the decades, Bel Colle has become known for its elegant Barolo, Barbaresco and other traditional Langhe wines, often sourced from carefully selected crus across the region. Since 2015, the estate has been under the stewardship of the Bosio family, who have invested in both vineyard and cellar while maintaining an artisanal, terroir-first philosophy. Bel Colle’s work with historic sites like Pajorè underlines its role as a guardian of Piedmont’s most important vineyards, consistently delivering wines that balance authenticity, drinkability and age-worthiness.

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