Sottimano Barbera d'Alba Pairolero 2016 Front Label
Sottimano Barbera d'Alba Pairolero 2016 Front LabelSottimano Barbera d'Alba Pairolero 2016 Front Bottle Shot

Sottimano Barbera d'Alba Pairolero 2016

  • RP92
750ML / 0% ABV
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Winemaker Notes

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate

The fruit for the 2016 Barbera d'Alba Superiore Pairolero comes from the top-lying parts of Basarin, most of it from 40-, 50- and 60-year-old vines. It pours to a ruby color, having endured 25 days of maceration, just a few days of submersed cap and then about two years in oak. It spends those years on the less, and the Sottimano family counts on bottling it for as long as they can, to put the brakes on the wine, so to speak. This technique was learned in Burdgundy. What comes out of this process is a Barbera d'Alba that shows the power of the vintage yet is extremely well made, fresh and elegant. Some 12,000 bottles were produced. Serve it with a lamb steak.

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Sottimano

Sottimano

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Sottimano, Italy
Sottimano Winery Video

Andrea Sottimano and his father Rino produce wines of outstanding quality from thirteen lovingly cared for hectares in the Cotta, Curra, Fausoni, Pajore and Basarin crus in the Treiso and Neive townships. Their Barbarescos are elegant, evocative, subtle 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! Their approach if one of minimal intervention: indigenous yeasts, no fining or filtering. Each of their four crus 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. Every year they produce around 85,000 bottles.

Sottimano is firmly convinced that everything in the vineyards should be done in a serious and respectful way, with the only target of preserving the delicate balance between soils and the ecosystem.

Starting from the begin, together with many other wineries of this region, they have begun to fight the traditional diseases of the vines with natural, environmentally friendly products, and to avoid any kind of herbicides and pesticides

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Alba Wine

Piedmont, Italy

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An historic village situated right in between the famous regions of Barolo and Barbaresco, Alba is also the name for the larger wine region surrounding the village.

In a sense, “Alba” is a catch-all phrase, and includes the declassified Nebbiolo wines made in Barolo and Barbaresco, as well as the Nebbiolo grown just outside of these regions’ borders. In fact, Nebbiolo d’Alba is a softer, less tannic and more fruit-forward wine ready to drink within just a couple years of bottling. It is a great place to start if you want to begin to understand the grape. Likewise, the even broader category of Langhe Nebbiolo offers approachable and value-driven options as well.

Barbera, planted alongside Nebbiolo in the surrounding hills, and referred to as Barbera d’Alba, takes on a more powerful and concentrated personality compared to its counterparts in Asti.

Dolcetto is ubiquitous here and, known as Dolcetto d'Alba, can be found casually served alongside antipasti on the tables of Alba’s cafes and wine bars.

Not surprisingly, given its location, Alba is recognized as one of Italy’s premiere culinary destinations and is the home of the fall truffle fair, which attracts visitors from worldwide every year.

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Friendly and approachable, Barbera produces wines in a wide range of styles, from youthful, fresh and fruity to serious, structured and age-worthy. Piedmont is the most famous source of Barbera; those from Asti and Alba garner the most praise. Barbera actually can adapt to many climates and enjoys success in some New World regions. Somm Secret—In the past it wasn’t common or even accepted to age Barbera in oak but today both styles—oaked and unoaked—abound and in fact most Piedmontese producers today produce both styles.

EWLITSOTBPL16_2016 Item# 511813

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