2020 Sottimano Barbera d'Alba "Pairolero", Piedmont, Italy
ABOUT THIS WINE
100% Barbera from "Basarin" in Neive. Fermentation and maceration lasts 25-30 days. No selected yeasts are used. Ages 9 months in cask where it completes malolactic fermentation. No filtering and no fining prior to bottling. 1,000 cases produced annually.
ABOUT THIS PRODUCER
Andrea Sottimano and his father Rino produce wines of outstanding quality from twenty lovingly cared for hectares in the Cottá, Currá, Fausoni, Pajoré and Basarin crus in the Neive and Treiso townships. Their Barbarescos are elegant, evocative, subtle and yet hearty – to taste these crus side-by-side is to reply with a resounding YES to skeptics of terroir that question whether differences of only 200 meters does matter!
Organic certified, the approach here is one of minimal intervention: indigenous yeasts, no fining or filtering. Natural cover crops (grass cover) are left in the rows between the vines and are mowed 2 or 3 times a year. In autumn the soil of every other row between the vines is tilled. Each of their five cru Barbarescos are given the same treatment to allow the uniqueness of each cru to express itself. Fermentation is done in oak vats, followed by 20-22 months in oak cask.
The “Cottá,” always the most fruit-driven of the crus, comes from 50-year old vines and features notes of red and black fruits and refined nuances of mint.The “Fausoni,” also from 50-year old vines, is the softest and most floral of the four, with trademark notes of mint and licorice and a firm core of vibrant acidity; elegant “Currá” (from 55-70 year old vines) is a big mouthful, extracted and built for the long term. The more traditional “Pajoré” (50-60 year old vines) from the Treiso area is the epitome of elegant austerity, with striking balance and perfect ripeness.
Dolcetto “Bric del Salto” and the dry, still Brachetto “Mate” are also stunners from Sottimano, as is the oak-aged Barbera “Pairolero” and the Langhe Nebbiolo made entirely from declassified Barbaresco fruit from the Basarin vineyard. To experience these truly singular wines is to understand why they are indeed gems.
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Description
ABOUT THIS WINE
100% Barbera from "Basarin" in Neive. Fermentation and maceration lasts 25-30 days. No selected yeasts are used. Ages 9 months in cask where it completes malolactic fermentation. No filtering and no fining prior to bottling. 1,000 cases produced annually.
ABOUT THIS PRODUCER
Andrea Sottimano and his father Rino produce wines of outstanding quality from twenty lovingly cared for hectares in the Cottá, Currá, Fausoni, Pajoré and Basarin crus in the Neive and Treiso townships. Their Barbarescos are elegant, evocative, subtle and yet hearty – to taste these crus side-by-side is to reply with a resounding YES to skeptics of terroir that question whether differences of only 200 meters does matter!
Organic certified, the approach here is one of minimal intervention: indigenous yeasts, no fining or filtering. Natural cover crops (grass cover) are left in the rows between the vines and are mowed 2 or 3 times a year. In autumn the soil of every other row between the vines is tilled. Each of their five cru Barbarescos are given the same treatment to allow the uniqueness of each cru to express itself. Fermentation is done in oak vats, followed by 20-22 months in oak cask.
The “Cottá,” always the most fruit-driven of the crus, comes from 50-year old vines and features notes of red and black fruits and refined nuances of mint.The “Fausoni,” also from 50-year old vines, is the softest and most floral of the four, with trademark notes of mint and licorice and a firm core of vibrant acidity; elegant “Currá” (from 55-70 year old vines) is a big mouthful, extracted and built for the long term. The more traditional “Pajoré” (50-60 year old vines) from the Treiso area is the epitome of elegant austerity, with striking balance and perfect ripeness.
Dolcetto “Bric del Salto” and the dry, still Brachetto “Mate” are also stunners from Sottimano, as is the oak-aged Barbera “Pairolero” and the Langhe Nebbiolo made entirely from declassified Barbaresco fruit from the Basarin vineyard. To experience these truly singular wines is to understand why they are indeed gems.
