Pajoré

Pajoré occupies a south to south-southwest facing slope in the central Treiso commune, the highest-elevation of the four communes producing Barbaresco. The MGA covers approximately 22 hectares of registered vineyard at elevations running from approximately 330 metres at the lower edge to 420 metres at the upper ridge, placing Pajoré in the upper-elevation tier of Barbaresco MGAs (compared to the 250 to 350-metre range typical of central Barbaresco-commune crus like Asili or Rabajà). The Treiso commune as a whole sits at higher average elevations than Barbaresco, Neive, or San Rocco Seno d'Elvio, and the elevation profile gives Treiso wines a distinct aromatic register characterised by additional aromatic complexity, slightly later phenolic ripening, and a marginally cooler microclimate signature. Pajoré is bounded by Marcarini to the southeast (one of Treiso's other prestige MGAs), Bricco to the southwest, and Bernadot to the south, with the lower-elevation Bordini MGA to the north and the Treiso village itself toward the centre of the commune. The cru's specific south to south-southwest aspect captures full mid-day to late-afternoon solar exposure, supporting reliable phenolic ripening at the higher elevation despite the cooler ambient temperatures.

• Approximately 22 hectares in the Treiso commune at 330 to 420 metres elevation, south to south-southwest aspect
• Treiso is the highest-elevation of the four Barbaresco-producing communes; Pajoré sits in the upper-elevation tier
• Bounded by Marcarini (southeast), Bricco (southwest), Bernadot (south), Bordini (north) within the Treiso commune cluster
• Treiso elevation profile contributes additional aromatic complexity, slightly later phenolic ripening, and marginally cooler microclimate signature

Pajoré sits within the Tortonian-era Sant'Agata Fossili marl family that defines the Treiso commune and is shared with central Barbaresco, La Morra, Verduno, and the western Barolo communes. The substrate is calcareous fine-grained marl deposited approximately 8 to 10 million years ago in the Tortonian stage of the Late Miocene, with composition typically 50 to 60 percent silt, 25 to 30 percent clay, balance sand, and notable magnesium and manganese carbonate content. The Treiso commune as a whole sits on Tortonian substrate with marginally higher clay content than central Barbaresco (approximately 28 to 32 percent clay versus 25 to 28 percent typical), contributing to slightly fuller-bodied wines with denser mid-palate texture relative to comparable central Barbaresco crus. Pajoré specifically shows the higher-elevation Treiso Tortonian profile clearly: the calcareous marl substrate supports the perfumed-aromatic Tortonian register, while the higher elevation amplifies aromatic complexity by preserving volatile aromatic compounds during the cooler ripening period. The combination of Tortonian substrate, higher elevation, and cooler microclimate gives Pajoré wines a particular aromatic precision and structural balance that distinguishes the cru within the broader Treiso commune cluster.

• Sant'Agata Fossili marls (Tortonian, Late Miocene, 8 to 10 million years), the same calcareous marl family as central Barbaresco and western Barolo
• Treiso commune typically shows marginally higher clay content (~28 to 32%) than central Barbaresco (~25 to 28%); slightly fuller body and denser mid-palate
• Higher elevation amplifies aromatic complexity by preserving volatile aromatic compounds during the cooler ripening period
• Combination of Tortonian substrate, higher elevation, cooler microclimate: aromatic precision and structural balance distinguish Pajoré within Treiso

Pajoré wines are characteristically perfumed, aromatically lifted, and structurally balanced, with the Treiso commune's higher-elevation signature contributing additional aromatic complexity and a marginally cooler-climate stylistic register relative to central Barbaresco. The colour runs medium ruby with garnet rim development from middle age, the aromatic profile leads with rose petal, dried violet, lavender, red and dark cherry, raspberry, dried herbs, sweet spice, and pronounced mineral lift, with truffle, leather, dried rose, tobacco, and forest floor emerging in mature bottles. The palate carries high natural acidity, fine-grained tannin texture, medium-plus body, and a long aromatic finish. Compared to Asili (the central Barbaresco perfumed-elegance benchmark), Pajoré shows somewhat more aromatic lift from the higher elevation and slightly more density from the higher-clay Treiso substrate; compared to lower-elevation Treiso MGAs like Bordini, Pajoré shows more aromatic complexity and longer-aging structural backbone. Drinking windows: 12 to 22 years for standard bottlings, 18 to 25 years for Sottimano's flagship Pajoré bottling and the comparable La Spinetta and Rizzi bottlings. The cru's structural backbone and aromatic precision make it particularly responsive to classical-traditional winemaking with extended Slavonian botti aging, and the leading bottlings (Sottimano, Rizzi, La Spinetta, Cascina Luisin) all operate within the classical-traditional camp.

• Aromatic profile: rose petal, dried violet, lavender, red and dark cherry, raspberry, dried herbs, sweet spice, pronounced mineral lift
• Palate: high natural acidity, fine-grained tannin texture, medium-plus body, long aromatic finish; slightly fuller body than central Barbaresco crus
• Stylistic position: more aromatic lift than Asili (from higher elevation), more density than lower-elevation Treiso MGAs
• Drinking windows: 12 to 22 years for standard bottlings, 18 to 25 years for flagship Sottimano, La Spinetta, Rizzi bottlings

Sottimano is the cru's commercial anchor: the Sottimano family estate (founded by Mauro Sottimano in 1974 and run today by Andrea Sottimano, son of Mauro) is centred on Treiso parcels with a substantial Pajoré presence and the namesake Pajoré bottling as the estate flagship. The Sottimano approach is classical-traditional with Slavonian botti aging (large-format 30 to 50 hectolitre format), extended maceration, and a consistent stylistic identity across the estate's Barbaresco range (Pajoré, Currà, Cottà, Basarin). The Sottimano Pajoré is widely cited as one of the cru's reference bottlings and the international anchor for the Treiso aromatic register. Rizzi is the multi-generation Rizzi family Treiso estate (founded in the 1970s by Ernesto Dellapiana and now run by Enrico and Jole Dellapiana), with substantial Pajoré holdings and a long history of single-vineyard bottling; the Rizzi Pajoré bottling has built strong critical recognition and demonstrates the cru's perfumed register through the family's classical approach. La Spinetta is Giorgio Rivetti's Treiso-anchored estate (the Rivetti family operates across multiple Italian regions but is centred at Castagnole delle Lanze near Treiso), with a portfolio that includes single-vineyard Barbaresco bottlings from several MGAs including Pajoré, Vigneto Gallina (Neive), and Vigneto Starderi (Neive); Rivetti's modernist-inflected approach (shorter maceration, French oak barrique alongside botti) shows the cru's character through a more contemporary cellar lens. Cascina Luisin (the Minuto family estate) farms Pajoré parcels and bottles the cru as part of a small Barbaresco range. Other producers with smaller Pajoré holdings include Roagna (the family bottles small-volume Pajoré in some vintages from minor parcels separate from the main Asili and Pajè operation in Barbaresco commune), Pelissero, and several smaller Treiso growers.