The Paoloni Estate
- Paoloni is a family owned boutique production winery that sits on some of the best land on the northern side of the valley.
- Paolo lives at his vineyard site where he takes great pride in farming close to the earth, organic is just a starting point.
- All wines are made from his estate vineyards, which were planted in succession by Paolo Paoloni himself beginning in 1998. His vineyard sites are more sloped and rolling than most, as well as at a higher elevation than the majority of the valley. His higher elevation sites contain more granite in the soil which results in a higher minerality and less of the saline presence that some of the lower elevation vineyard sites in Valle de Guadalupe occasionally contain.
- Paolo's technique mirrors an old school Italian approach to wine making, which results in a wine with fresh minerality and complex wonderfully nuanced floral aromas.
Total production: 9 wines, 10,000 cases
2024 Rosé - Paoloni
Tasting Notes and Drinking Window:
A Provençal rosé that is as fresh as a summer day is long, this wine drinks like a sunset along the coast of Big Sur. Generous and crisp with aromatics and a finish that make you reassess the limits of satisfaction, this wine is simply delightful. Always one of the fist rosés to arrive in the US from anywhere on the globe, there was a total of 200 cases of this beauty allocated to the export market. Get it while you can!
500 cases made
Drinking window: Upon release - 3 years
Vintage:
2024
Blend:
100% Sangiovese
Producer:
Paoloni
Winemaker:
Paolo Paoloni - Italian born, now a Mexican citizen
Vineyards:
Valle de Guadalupe - Estate vineyards located approximately 10 miles from the Pacific on the northwest valley wall at an elevation of 1,200 ft. The vines were planted in 1998 and are direct rooted making them less vigorous and their fruit more concentrated. The soil of this undulating vineyard, which is the highest on the valley's northern wall is made up of decomposed granite (sandy) and red clay.
Winemaking:
Hand harvested near the end of August and manually sorted before being crushed and transferred to stainless steel tanks for fermentation. After fermentation was complete, the wine was racked off the lees and transferred back in to a stainless tank to age for an additional 4 months before release.
Sulfites: 15 ppm
Farming:
Sustainable
Alcohol:
12.5%
