Sottimano 'Fausoni' Barbaresco 2010
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This is a red wine imageSottimano 'Fausoni' Barbaresco 2010

 
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Wine Advocate 92-94
"Absolutely nothing is missing in the 2010 Barbaresco Fausoni. It boasts great balance of fruit, acidity and tannin, with a long, perfumed finish and tons of pure energy. Anticipated maturity: 2018-2030."

Antonio Galloni 94
"The 2010 Barbaresco Fausoni is a wine of extraordinary class. Freshly cut flowers, red raspberries, mint and anise are some of the many notes that develop in the glass. A model of understated elegance, the 2010 impresses for its balance and ... read more
This is a red wine
Item ID: #14558
Size: 750mL (wine)
Closure: Cork

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Item Description

Wine Advocate 92-94
"Absolutely nothing is missing in the 2010 Barbaresco Fausoni. It boasts great balance of fruit, acidity and tannin, with a long, perfumed finish and tons of pure energy. Anticipated maturity: 2018-2030."

Antonio Galloni 94
"The 2010 Barbaresco Fausoni is a wine of extraordinary class. Freshly cut flowers, red raspberries, mint and anise are some of the many notes that develop in the glass. A model of understated elegance, the 2010 impresses for its balance and finesse. The tannins are remarkably polished and sophisticated for such a young Barbaresco. Floral notes reappear on the finish, adding lift to this red-hued fruit in this impeccable, gracious Barbaresco."

I can’t say enough good things about the Sottimano family and the work they have done over the years to firmly establish themselves among Barbaresco’s top growers. This is one of the few places in Piedmont where every wine is consistently delicious. The only question is how delicious. In recent years, Andrea Sottimano has worked to give his Barbareschi extended time on the lees in a cold cellar, which also slows down the malos. This distinctly Burgundian approach stands in stark contrast to the way most French oak-aged wines are made in Piedmont, where malos typically follow right after the alcoholic fermentations. I tasted the 2010s just after they were bottled. Readers should take these notes as brief impressions on wines that will continue to come to life with further time in bottle. Antonio Galloni"

Wine Information:
Fausoni is a very small, south west-facing vineyard in Neive planted in 1970. It is so small in fact, that Sottimano is the only house making a Fausoni at this time. The soil here is predominantly limestone and clay, with a sandy component. Fermentation takes place in oak, of which about 30% is new, followed by 18-20 months in neutral barriques.

Young Andrea Sottimano and his father Rino produce wines of outstanding quality from thirteen lovingly cared for hectares in the Cottà, Currà, Fausoni, Pajoré and Basarin crus in the Treiso and Neive 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!

The approach here is one of minimal intervention: indigenous yeasts, no fining or filtering. No insecticides are used and only organic fertilizers are used, and only minimally. 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 four cru Barbarescos are given the same treatment to allow the uniqueness of each cru to express itself. Fermentation is done in oak, of which about 30% is new, followed by 18-20 months in neutral barriques.

The "Cottà," always the most fruit-driven of the crus, comes from 25-year old vines and features notes of red and black fruits and refined nuances of mint. The 2006 bottling received 93 points from Parker. The "Fausoni," from 40-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 (94 points Wine Advocate for the 2006); elegant "Currà" is a big mouthful, extracted and built for the long term; the 2006 vintage rated 94 points from the Wine Spectator and 93 from Wine Advocate. The more traditional "Pajoré" from the Treiso area is the epitome of elegant austerity, with striking balance and perfect ripeness; it got 92 points from both Wine Spectator and Wine Advocate for the 2006.

2004 saw the first release of a Barbaresco Riserva (Tre Bicchieri recipient and 94 points Wine Advocate), made from a selection of old vines in the Pajoré and Cottà vineyards, and 2005 will be the second bottling of a Riserva, of which only about 200 cases are produced! Dolcetto “Bric del Salto” and the dry, still Brachetto “Mate” are also stunners from Sottimano, as is the barrique-aged Barbera “Pairolero,” which received 92 points from Wine Advocate for the 2007 vintage, and the Langhe Nebbiolo, made entirely from declassified Basarin fruit (91 points from Wine Advocate for the 2007 bottling). To experience these truly singular wines is to understand why they are rare gems indeed!

Sottimano

View all from Sottimano
Sottimano"I can't say enough good things about the Sottimano family and the work they have done over the years to firmly establish themselves among Barbaresco's top growers." – Antonio Galloni

"From top to bottom, this is an impressive set of wines from Sottimano, a property that continues its rapid ascent into the top echelon of the region's finest estates." – Wine Advocate

Andrea Sottimano and his father Rino produce wines of outstanding quality from thirteen lovingly cared for hectares in the Cottà, Currà, Fausoni, Pajoré and Basarin crus in the Treiso and Neive 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!

The approach here is one of minimal intervention: indigenous yeasts, no fining or filtering. No insecticides are used and only organic fertilizers are used, and only minimally. 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 four cru Barbarescos are given the same treatment to allow the uniqueness of each cru to express itself. Fermentation is done in oak, of which about 30% is new, followed by 18-20 months in neutral barriques.

The "Cottà," always the most fruit-driven of the crus, comes from 25-year old vines and features notes of red and black fruits and refined nuances of mint.The "Fausoni," from 40-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 "Currà" is a big mouthful, extracted and built for the long term. The more traditional "Pajoré" from the Treiso area is the epitome of elegant austerity, with striking balance and perfect ripeness.

2004 saw the first release of a Barbaresco Riserva, made from a selection of old vines in the Pajoré and Cottà vineyards. Dolcetto "Bric del Salto" and the dry, still Brachetto "Mate" are also stunners from Sottimano, as is the barrique-aged Barbera "Pairolero" and the Langhe Nebbiolo, made entirely from declassified Basarin fruit. To experience these truly singular wines is to understand why they are rare gems indeed.

Farming Practice:Practicing Organic

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