Wine Advocate 95 points - The Pajore is the most complete of these 2007 Barbareschi. Sweet baking spices, menthol, minerals and new leather lead to a powerful core of dark fruit. This is a massive, powerful Pajore endowed with tons of fruit and the commensurate tannic structure that will allow it to age gracefully for many years. As is often the case, I am drawn in by the sepia-toned, balsamic nuances that are layered so beautifully into the wine’s fabric. This is an utterly beguiling, large-scaled Barbaresco that will require patience. Anticipated maturity: 2017-2027. (Dec 2010)
The vineyard is located in Treiso, between Barbaresco and Alba, a few miles away from our other crus. The main characteristic of this wine is the velvety and elegant tannins combined with a spicy and floral aroma.
|The Sottimano winery was founded in 1975 by Maggiore Sottimano; the first step was purchasing the cellar and the vineyard in the Cotta’ area, a very highly reputed area for Nebbiolo grapes.
Since then, Mr. Rino Sottimano the owner has developed the estate by buying other prestigious vineyards: Cotta, Curra, Fausoni, Pajore’ and, more recently, Basarin. Currently, our family cultivates an average of 18 hectares and the production is divided into five ”crus” of Barbaresco: Curra, Cotta, Fausoni, Basarin and Pajore, one Dolcetto ”Bric del Salto”, one Barbera ”Pairolero” and a dry Brachetto, called ”Mate”. The company produces an average of 85,000 bottles. Rino has been joined by his son Andrea, as winemaker, and his daughter Elena to follow the family business.
Particular attention is given to the cultivation of the vineyards; in this way, through very low yields, it is possible to produce structured, full bodied wines, which can be aged for several years. Since 1990, the vines have undergone only natural processes, with no use of pesticides, artificial fertilizers or diserbants; the traditional diseases, that normally afflict the vineyards, are treated using eco-friendly products. The application of these products is kept to a minimum and they are used only if necessary. During the vinification, we don’t use selected yeasts or bacterians, and the wines are bottled without filtering or fining.