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The tasting |
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Bright ruby-garnet red. |
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Tender fruit nuances, intense aromas of juicy black cherries accented by a hint of spice. |
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This cuvée showcases impressive concentration with a fine, delicate texture. The mid-palate reveals lovely suppleness, delivering warm flavours of perfectly ripe fruit. |
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The sommelier's advice |
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Serve between 14 and 16°C. |
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Osso bucco, grilled beef, cheeses. |
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From now until 2038 |
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The estate and the wine |
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Driven by an unwavering pursuit of excellence and authenticity, the Sottimano family crafts wines of remarkable finesse in Piedmont, built to age beautifully. These Red treasures, both sincere and full-bodied, showcase the pedigree of Italy’s greatest terroirs, particularly those of Barbaresco and Barbera.
Generous, passionate, and deeply inspired by Burgundy with its precision and refinement, the Sottimano family brings out the nobility of local grape varieties, capturing the natural elegance of this outstanding region. Single-vineyard vinification, organic farming, and impeccable aging all stand as proof of the estate’s mastery.
Today, it ranks among the very best estates in Barbaresco, with wines that recall the legendary finesse of Burgundy at its peak. |
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Tucked into a stunning landscape of orchards and vines, the 2020 Red Barbaresco Basarin comes from 60-year-old vines rooted in sandy soils across just two hectares. The result is a generous and highly seductive Barbaresco, bursting with aromas of ripe black fruit and juicy cherry, layered with spice and a subtle note from its barrel aging that adds depth without weighing it down. The palate is full and concentrated yet never heavy, carried by silky tannins. In this sun-drenched vintage, the estate managed to preserve freshness and the innate delicacy so prized in the appellation, enhanced by a lovely floral lift. This is a truly great year, delivering a rich and powerful profile with a fine thread of elegance throughout. Decant for an hour or two before serving. It will easily age for ten to fifteen years. Rated 93/100 by Parker and 95/100 by the Selection Committee. |
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Hand-harvested, indigenous yeasts. Fermentation and maceration on skins. Malolactic fermentation in barrels. Aged 18 to 22 months in French oak barrels.
Unfined, unfiltered wine. |
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AWARDS |
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Robert Parker: 93/100 |
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