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The family continues using a 100-year-old wooden press used by his father's grandfather
no enzymes
which unfurls itself into a captivating drinking experience
Here's what they have to say about it:
it reflects a forward-thinking approach to farming for climate resilience
Seghesio, Barolo Pajana, 2006 PZ California The family continues using aMonforte muscle from a small family estate. Renzo Seghesio's Cascina Pajana is a south east facing parcel within the famed Ginestra MGA in Monforte d'Alba one of the warmest and most structured corners of the Barolo zone. The family began buying fruit from this site in 1986 and acquired the plot in 1996, and the wine here has always come from a single block at around 350 meters, on white limestone marls reminiscent of Serralunga. Pajana is fermented
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