Domenico Clerico : Pajana 2018

Tasting notes and serving recommendations for the Barolo Pajana 2018 by Domenico Clerico

Tasting

Appearance
The wine displays a deep ruby-red hue.

Nose
The nose reveals a striking aromatic complexity marked by intense red-fruit notes, notably raspberry and black cherry. With aeration, mineral and bark-like aromas emerge, reflecting the limestone soils of the Ginestra cru. Delicate touches of spice, smoke, dried herbs and iris flowers round out this sophisticated bouquet.

Palate
On the palate, the wine unfolds a dense, layered structure. Black cherry fruit forms the main backbone, while secondary notes of dried herbs, tar and floral nuances bring remarkable depth. The tannins, refined and well integrated, provide a structured presence without overpowering the fruity expression. Bright, well-defined acidity brings freshness and balance, leading to a lingering finish with mineral and aromatic accents.

Food and wine pairings

This Barolo Pajana 2018 pairs beautifully with grilled or roasted red meats, notably beef tenderloin, rib steak or a rack of lamb with a pepper or herb sauce. It also elevates pasta dishes, while aged Italian cheeses such as Parmigiano Reggiano or Grana Padano make classic matches. Truffle- or mushroom-based preparations, as well as game such as venison with grilled radicchio, reveal the full complexity of this wine.

Serving and cellaring

The Barolo Pajana 2018 benefits from 30 to 60 minutes of decanting before serving, allowing the wine to breathe and fully develop its aromas. It should be served at a temperature between 16 and 18°C. While approachable now thanks to the welcoming nature of the 2018 vintage, this wine has an estimated aging potential through around 2038, depending on storage conditions.

An elegant, structured Barolo from the prestigious Ginestra cru of Monforte d'Alba

The estate

Founded in 1976 by Domenico Clerico, the estate today spans 21 hectares in Piedmont, in Monforte d'Alba. A pioneer of the “Barolo Boys” movement in the 1980s, Domenico Clerico revolutionized Barolo production by combining innovative techniques with absolute respect for terroir. Following his passing in 2017, the estate has been led by his wife, Giuliana Clerico, alongside their niece Cecilia and nephew Orlando, with Oscar Arrivabene as technical director. The Domenico Clerico estate remains internationally renowned for its outstanding wines that express the quintessence of the great crus of Monforte d'Alba, cultivated according to organic viticulture principles.

The vineyard

The Pajana vineyard, planted in 1971, covers around 1.2 hectares within the prestigious Ginestra cru, in Monforte d'Alba in Barolo. Set at 350 meters above sea level with a south-southeast exposure, it enjoys optimal sunshine throughout the growing season. The soils are made up of geological formations from the Serravallian era, characterized by gray marls alternating with siliceous sandstones, with levels of calcium carbonate and iron that lend a distinctive gray-reddish coloration. The name Pajana comes from an old mountain road that historically linked Monforte d'Alba to Serralunga d'Alba. This unique terroir expresses the most elegant, aromatic nuances of the Ginestra cru, while retaining the structure and aging potential characteristic of Monforte d'Alba.

The vintage

The 2018 vintage in Piedmont began with a prolonged winter and abundant rainfall, replenishing soil water reserves after the 2017 drought. Winter temperatures proved cooler than in previous years. Vegetative growth progressed gradually through the summer, with rising temperatures from mid-July, followed by a period of favorable, stable weather. September was especially beneficial to the vines, enabling optimal grape ripening. Nebbiolo harvest began in early October, in keeping with the traditional schedule, and extended over about three weeks. The 2018 vintage produced elegant, energetic, aromatic Barolo, characterized by refined, well-integrated tannins and offering a remarkable balance between immediate approachability and aging potential.

Winemaking and aging

The grapes for the Barolo Pajana 2018 are hand-harvested at optimal ripeness. Parcel-by-parcel vinification is carried out with indigenous yeasts in temperature-controlled vats, accompanied by manual pump-overs. Maceration lasts around three weeks, allowing a full extraction of tannins and aromatic compounds while preserving the wine’s freshness. Aging takes place mainly in large-format oak foudres, as the estate has gradually reduced the use of barriques in favor of larger vessels to prioritize the pure expression of terroir. This approach yields wines that are precise, balanced and true to their geographic origin.

Grape variety

100% Nebbiolo