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Rating

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Sottimano Barbaresco Pajore 2006 750ml 2006
Sku: 36837
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 ...more
Product Rating
Critics Ratings:   (1)
Product Information
Country: Italy
Region: Piedmont
Sub-Region: Barbaresco
Grape Varietal: Nebbiolo
Type: Still wine
 
Reg. $59.99

Qty:
 
Wine Advocate 92 points - Sottimano?s 2006 Barbaresco Pajore shows its tell-tale notes of spices, menthol, minerals and dark fruit, on a medium bodied, sinewy frame. The Pajore offers terrific balance with notes of tar, smoke and licorice that come to life on the finish. Patience is the key here, but this remains the most compact and clenched of the 2006s. Anticipated maturity: 2016-2026. (Oct 2009)

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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.
Producer
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.