Sottimano Barbaresco Pajore 2018
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Winemaker Notes
Spices and tobacco define the character of this Barbaresco, which has an olfactory expression characterized by menthol and licorice notes. The palate returns a savory and saline note, combined with nuances of cherry and mint. This wine has a generous structure, well-defined tannins and lingering fruity notes. The finish is balsamic and deep.
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This full-bodied red offers aromas of blue flower, ripe dark-skinned fruit and a potpourri of spice. Youthfully austere, the full-bodied palate features ripe Marasca cherry, licorice and hints of espresso framed in tightly wound, close-grained tannins. Best After 2026
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Wine & Spirits
This is Sottimano’s only single cru from outside of the Neive commune. Pajoré lies in Treiso, where lighter soils and higher altitudes give a tautly mineral wine. At first glance it comes across as lean and earthy, but after a few hours in the glass those woodsy tones are joined by juicy cherry flavors tinged with notes of orange peel and black tea, the flavors all underlined by a cool layer of graphite.
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Wine Spectator
Wild rosemary and sage notes mingle with plum and cherry fruit in this enticing red, which is harmonious and feels rich midpalate, ending with floral, berry and herb accents, along with moderate tannins.
Other Vintages
2019-
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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
Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area, as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.
A wine that most perfectly conveys the spirit and essence of its place, Barbaresco is true reflection of terroir. Its star grape, like that in the neighboring Barolo region, is Nebbiolo. Four townships within the Barbaresco zone can produce Barbaresco: the actual village of Barbaresco, as well as Neive, Treiso and San Rocco Seno d'Elvio.
Broadly speaking there are more similarities in the soils of Barbaresco and Barolo than there are differences. Barbaresco’s soils are approximately of the same two major soil types as Barolo: blue-grey marl of the Tortonion epoch, producing more fragile and aromatic characteristics, and Helvetian white yellow marl, which produces wines with more structure and tannins.
Nebbiolo ripens earlier in Barbaresco than in Barolo, primarily due to the vineyards’ proximity to the Tanaro River and lower elevations. While the wines here are still powerful, Barbaresco expresses a more feminine side of Nebbiolo, often with softer tannins, delicate fruit and an elegant perfume. Typical in a well-made Barbaresco are expressions of rose petal, cherry, strawberry, violets, smoke and spice. These wines need a few years before they reach their peak, the best of which need over a decade or longer. Bottle aging adds more savory characteristics, such as earth, iron and dried fruit.