Bottle No. 155 cs – 2012 vintage
The 2012 vintage is among the vintages that will be remembered for a long time, very small production for a splendid vintage
The term Crichet means “upper part of the small hill,” which is the optimal location for growing Nebbiolo, which likes to be well exposed and sheltered from winds by higher hills. The term Pajé refers to the vineyard of origin.
Crichet Pajé comes from a microparticle within the Pajé vineyard that is particularly rich in white limestone marl and is our vineyard with the highest active limestone content. This is an area of just over half a hectare with unique soil and microclimate
Crichet Pajé needs a long maturation, leaving the cellar about 10 years after the vintage.
Through it we can consider the absolute value of a wine in its complexity and longevity. The vineyard is harvested in October, usually in one morning, at perfect physiological ripeness. Grapes are harvested by hand and placed in small boxes. Before being vinified, the grapes follow two manual selections to check their perfect integrity.
Fermentation takes place exclusively in wooden vats, thanks to a pied de cuve of indigenous yeasts, and lasts for about ten days. The ancient maceration technique of submerged cap splinting is then applied, which takes about 2 1/2 to 3 months at most (80-90 days).
The wine matures in a neutral oak barrel.
Bottle production is very limited. In some years less than 1000, up to a maximum of just over 2000
Each bottle is numbered