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95 pts Robert Parker's Wine Advocate
The Paitin 2021 Barbaresco Serraboella has cherry and bright fruit at the top, with spiced cherry, cooked cranberry and orange peel with clove. There is a very fresh botanical feel to this wine with spice and earth, and some distant dried flowers as well. It has a low-key and elegant mouthfeel that stays with you over the long haul.

This is a beautiful set of wines from Paitin. In addition to Nebbiolo from Faset, Basarin and Serraboella, the winery is launching a new Barbaresco from Albesani. This is the third Paitin MGA wine from Neive, and it represents an effort to further define a territory through individual cru sites.

94 pts Vinous (Galloni)
The 2021 Barbaresco Serraboella shows all the muscle and power of this site in its dark red-toned fruit and incisive tannins. A virile, powerful Barbaresco, the 2021 is shaping up to be a jewel of a wine. It’s a gorgeous young Barbaresco that marries power and finesse in grand style. This is a fabulous showing for a wine that was bottled a day before my visit.
- By Antonio Galloni on September 2023
Readers will find an expanding range at Paitin, including a number of new wines that are noteworthy. The 2021 Nebbiolo harvest started on October 6 and ended on the 14th, a fairly compact range by the estate’s historical standards. The wines spent anywhere from a few weeks to a month on the skins. Aging is around 18 months in cask for the Barbarescos, naturally a bit longer for the Riserva. I also had a chance to revisit the 2020 Barbarescos. I am happy to report those wines were as impressive as they were last year.

Winery: Serraboella is the most famous cru in the Southern Neive. A long hill exposed to West that gently bends towards the south getting steeper. On this very side: the steepest and the warmest, our Barbaresco has a unique expression. Power, volume are laced by a elegant texture. In our Barbaresco two vineyards contributes to this wine. The most mineral in character and the vineyard that shares a border with the Bricco.
VINEYARD: Sourced from a 2.8 hectare parcel in the Serraboella cru in Neive facing south-southwest at 250 to 320 meters elevation.
SOIL: Calcareous clay with Sandstone.
VITICULTURE: Hand-harvested. Practicing organic. Practicing biodynamic.
WINEMAKING: Fermented in stainless steel using the submerged cap method. 40-45 day maceration.
AGING: Aged for twenty months in Slavonian oak botti.