- 2023 - Swiss Wine Newspaper, 10 vintages of Rosso di Chiara
- 2023 - Millésime, Tribune de Genève, Paolo Basso, Best Sommelier of the World 2013
- 2023 - Les 5 du vin, Paolo Basso releases his first personal Cru
- 2023 - Encore, Sunday newspaper, Samhàin
- 2023 - Gastro hotel weekly - Paolo Basso releases his first Cru
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2023 - Weinheiten, Paolo Basso
Technical sheet in Italian
Tasting sheet in Italian
Technical sheet in French
Denomination
Ticino DOC Merlot
Grape variety
100% Merlot
Vineyards
Selection of a single vineyard with 45-year-old vines, from a historic hill in Mendrisiotto, renowned for its excellent quality.
Soil
Predominantly clayey
Aging
24 months in new French oak barrels and 24 months in bottle
Cellar
Thanks to its long aging, Samhàin is a wine that can be tasted immediately, taking care to oxygenate it for about ten minutes in wide glasses to allow it to reveal itself. It reaches its fullness after 5 years from the harvest and up to 10/15 years, after which it will continue to develop even more complex aromas and a more delicate and elegant structure on the palate.
Tasting notes
On the nose it reveals great complexity, expression of the perfect ripeness reached at the time of harvest, with aromas of sour cherry and blackberry. Then, after slight oxygenation in the glass, we discover aromas of spices, cinnamon, cocoa, and tobacco. On the palate, it has a firm and solid structure, with much sapidity and fullness. The tannins are refined and harmoniously integrated into the structure of the wine. The most distinctive characteristic is the very persistent finish, which reveals all the quality and refined style of this wine. Tasting Samhàin is a moment of gustatory contemplation that releases great energy.
It is a Ticino Merlot with a Burgundian style.
Food and wine pairing
It is a wine of great character that enhances its characteristics by accompanying quality cuisine with intense flavors. During the first ten years of aging, it pairs with all rare-cooked red meats, including game. When it has reached greater maturity, it can be enhanced by slow-cooked meats, which will add complexity to the taste. It is particularly suitable for dishes such as beef fillet with truffle sauce or roasted pigeon with foie gras.
Serving temperature
18°C