Sottimano Barbera d'Alba Pairolero 2016
Critical AcclaimAll Vintages
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.
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.