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Barbera d'Alba Superiore, Pairolero, Sottimano - 2021

Although it may seem hard to believe, this is the wine of the estate that has made the most progress in recent years. It is a perfect example of Andrea Sottimano's qualitative and stylistic approach, with a longer maceration and maturation period that even allows him to claim the Superiore label. A great vintage for Barbera, the raw material and the maturity are exemplary, without excess of maturity or extraction. The tannins are straight and fine, the structure slender and sapid. And the ageing potential seems not to be negligible. This is one of the new must-haves of the grape variety in Langhe... Vinous : 91-93/100
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Technique

Viticulture

The vineyards are located in the commune of Neive, with a south-western orientation, and a planting density of 10,000 vines/ha. They are on the Curra and Basarin crus, i.e. great terroirs renowned in the Barbaresco appellation.

Oenology

Produced with grapes from the Basarin and San Cristoforo vineyards in the municipality of Neive. After a maceration of about 25 days, during which the alcoholic fermentation takes place at a controlled temperature without the use of selected yeasts, the wine is run off into French oak barrels where it will undergo malolactic fermentation and then remain on the lees for 8 to 12 months. In total, the wine will be aged in wood for 15 months, before bottling without any filtration or clarification. The barrels used are new for 15% and second, third and fourth passage for the rest.

Suggestions for accompaniment

Guinea fowl cooked in clay - Beef fillet Wellington, bean bundles with bacon and tomato confit.

Liquid geography

domain

Domain

Sottimano

Domain

Founded in the 1970s by Rino Sottimano and taken over by two of his children, Elena and Andrea, this family-run estate in Barbaresco is a reference point in the Langhe region. Starting with a few plots of land in the Cottà cru, it now has almost 18 hectares spread over five of the best local crus, namely Currà, Cottà, Pajoré, Fausoni and Basarin. The vineyards have been cultivated organically since the very beginning, with absolute rigour in the work on the soil and the plants, and the approach in the cellar is equally respectful of the raw material. Fermentations and macerations last at least three weeks. No selected yeast is used. Malolactic fermentation is never triggered; it occurs naturally in the spring following the harvest. The wine is aged in François Frères Burgundy barrels of very noble origin, where it remains for 18 to 22 months. Each wine expresses its terroir and vintage with maximum precision and detail, combining the tannic elegance of the Burgundian approach in casks with the classic restraint of Piedmontese wines.

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