Vinous Media 93
"The 2021 Barbera d'Alba Superiore Pairolero is a heady, explosive wine. Black cherry, new leather, licorice, cloves and gravel infuse the Barbera with so much flavor intensity. Bright acids lend quite a bit of energy throughout. The 2021 is incredibly promising. It was aged in a combination of tank and cask. - By Antonio Galloni on November 2022"

The Wine
100 Barbera from two different vineyards in Neive: Basarin and San Cristoforo
Fermentation and maceration lasts 25 days
No selected yeasts are used
Malolactic fermentation in 15 new French oak barrels coopered expressly for Sottimano by Francois Frres in Burgundy
Ages 15-16 months
No filtering and no fining prior to bottling
1,000 cases produced annually

The Estate
Andrea Sottimano and his father Rino produce wines of outstanding quality from thirteen lovingly cared for hectares in the Cott, Curr, Fausoni, Pajor 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 Cott, 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 Curr is a big mouthful, extracted and built for the long term. The more traditional Pajor 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 Pajor and Cott 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