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Pasquale Pelissero
Winery
Pasquale Pelissero is a tiny, family-owned winery started in a garage by “Papa” Pasquale, one of the first producers in Neive to bottle and sell his own wines. While a conservative wine producer, Pasquale was always open to new winemaking and cellar management techniques. The vineyards are truly a treasure and are often visited by other producers from the area. The cellar sits close to the top of the Bricco San Giuliano hill, completely surrounded by Pelissero vineyards. Since the death of Pasquale in 2007, daughter Ornella has carried on the family tradition, doing everything on her own in the vineyards and cellar, her sole innovation being the acquisition of a temperature-controlled fermentation tank. Their Bricco San Giuliano Barbaresco comes from an 8-hectare parcel at about 400 meters above seal level and is aged exclusively in large botte, whereas the Dolcetto, with its plum fruit and intriguing hints of flint and smoke, is aged in stainless steel. One of the most historical and beautiful places in Neive, the winery’s annual production is only around 15,000 bottles.
The estate is a member of a newly formed consortium of Langhe producers called “Biotipicità,” founded by producers who all adhere to the “lotta integrata,” an Italian regulation governing sustainable farming methods.
Pasquale Pelissero featured in Italy’s Finest Wines
Visit the winery at www.pasqualepelissero.com
Wines
Barbaresco Bricco San Giuliano 2008
This classic-style Barbaresco comes from the oldest vines on the estate, from a vineyard enjoying southwest exposure, situated at an altitude of about 400 meters above sea level, with clayey/calcareous soils. Carefully selection of the bunches starts in the vineyard, where the grapes are hand-harvested starting in the end of September through mid-October. After soft pressing of the grapes, the juice is macerated on the skins for at about 30 days as per traditional methods at a controlled temperature. Then, the wine is aged for at least 24 months in large oak barrels, smaller barriques and tonneaux.
An opaque ruby red gives way to notes of cherry and wild berries enhanced by hints of licorice. Fairly full-bodied and dry, black cherry, tobacco and licorice flavors give way to smooth and persistent tannins. A very traditional style Barbaresco.
“Quite deep ruby. Merest hint of saddle, it seems. Compact and very stubborn on the palate. Slow to open up but has good balance and intensity. Impressive tannin, but fruit wraps it up on the finish. Wait.”
17/20, Jancis Robinson, June, 2011
San Giuliano is easy to spot in a crowd thanks to its bright aromas of candied fruit and sweet cherry liqueur. It’s a distinctively feminine wine with overtones of rose water or pressed violets at the back. Pair this wine with foods that have an aromatic element such as chopped basil or coriander.
90 Points, Wine Enthusiast, September, 2011
The 2008 Barbaresco Bricco San Giuliano comes across as somewhat fragile and advanced. Sweet red cherries, mint, tobacco and crushed flowers are some of the notes that emerge from this mid-weight Barbaresco. The 2008 is pretty easygoing next to some of the stronger recent vintages. My impression is that there is quite a bit of untapped potential at Pelissero. Anticipated maturity: 2012-2016.
Antonio Galloni, Wine Advocate, October 2011
A sweet cherry note on the nose and palate is framed by vanilla and tobacco in this supple, elegant red. The bright acidity enhances its pure fruit character as this glides to the long finish. Best from 2014 through 2027. Tasted twice, with consistent notes. 224 cases imported. –BS
93 Points, Wine Spectator, April, 2012
Dolcetto Cascina Crosa 2010
The Dolcetto grapes come from the vineyards about ten years old with clayey/calcareous soils that enjoy east, west and southwest expositions and are situated at the fairly high altitude of about 400 meters above sea level. Harvest occurs during the second half of September just the grapes verge on being over-ripe. They are harvested by hand in small baskets. The wine is fermented and aged at a controlled temperature with only ambient yeasts in stainless-steel tanks with minimal micro-oxygenation to encourage fresh fruit flavors. The intense ruby red with delicate violet hues introduces ripe plum and raspberry notes. Both fresh and soft on the palate, this Dolcetto features mature fruits and intriguing notes of flinty minerality.
Langhe Freisa La Ferma 2009
Coming 2012
Freisa, often grouped with the many “little” grapes of Piedmont including Brachetto, Dolcetto and Ruché, is actually a grape that features significant tannins and structure and can make a versatile, intensely satisfying wine. Pelissero’s grapes come from the vineyards about ten years old with clayey/calcareous soils that enjoy east, west and southwest expositions and are situated at the fairly high altitude of about 400 meters above sea level. Harvest occurs during the second half of September just the grapes verge on being over-ripe. They are harvested by hand in small baskets. During vinification the must is both pumped over the skins punched down by hand. Maceration on the skins lasts not more than a week, but fermentation can last many weeks at a controlled temperature with only ambient yeasts. Afterwards the wine is aged for at least one year in French-oak tonneaux.
A deep ruby red with hints of garnet introduces the intense and fruity bouquet with notes of cherry and red berry fruits. Immediate impact reveals flavors of cherry and strawberry preserves with a hint of white pepper and rosemary, finishing in balanced, herbal tannins. Medium-bodied and well-structured, the wine is distinctly Piedmontese, representing a perfect balance between lighter, less-serious bottlings of Freisa and ultra-traditional versions. A great wine to pair with salumi, pork dishes, and red or wine-based sauces.
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Rosato di Nebbiolo Crosè 2010
Pelissero takes great pride in their rosato, produced from the very best selection of Nebbiolo grown in their vineyards. The grapes are harvested by hand and pressed immediately. The must remains in contact with the skins for 24 hours and then goes into cold fermentation in stainless steel.
With a gorgeous pale pink hue, this wine features fresh strawberry and cherry with slight grassy notes on the bouquet. On the palate, it is very fresh, echoing the delicate strawberry and cherry on the nose, finishing clean, persistent and ethereal with hints of mint.
Langhe Nebbiolo “Pasqualin” 2009
If this wine were a super hero it would be Wonder Woman, golden lasso and invisible plane and all. Subtle yet powerful, sexy, smooth and charming with laser-like precision. Wears a toga and throws a discus like it’s nobody’s business. 200% Nebbiolo grown at about 400 meters above sea-level in a mix of clay calcareous soils, the wine sees 8-10 days on the skins in stainless steel, after which it is aged in combination of botte, barriques and stainless-steel to maintain its fresh fruit characteristics. Gushing with sweet cherry lolly-pop promising a tootsie-roll center, the wine delivers ripe cherry and currants on the palate, followed by hints of cocoa and tobacco. Finishes with slightly grippy, smooth tannins and a hint of Serralunga-reminiscent chalky minerality.
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