2021 Sottimano Pairolero Organic Barbera D’Alba Superiore
This Barbera is built on purity, texture, and complexity. From the exceptional 2021 vintage, this is not just a wine—it’s an experience.
$59.99
$57.99 on Case buys (6 bottles)
Out of Stock
Store | Stock Level |
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Lunn Ave Cellar Door and Click & Collect |
Not In Stock |
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Further Information
Brand | Sottimano |
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Region | Piedmont |
Varietal | Barbera |
Size | 750ml |
Alcohol % | 14.0% |
Vintage | 2021 |
Country | Italy |
Organically Grown |
Description
From one of Barbaresco’s most respected artisan producers, the Sottimano Barbera d'Alba Pairolero 2021 is a breathtaking expression of site, soul, and sensitivity to nature. Andrea and Rino Sottimano farm just 13 hectares in the heart of Piedmont with absolute care—no insecticides, no synthetic fertilisers, no shortcuts. Their devotion to detail and low-intervention philosophy results in wines that are precise, profound, and a joy to drink. Pairolero is a blend of fruit from two prized vineyards in Neive—Basarin and San Cristoforo—offering a seamless balance of power and finesse. Fermented with native yeasts and aged for over 15 months in fine Burgundian French oak (half of this time is on lees), this Barbera is built on purity, texture, and complexity. From the exceptional 2021 vintage, this is not just a wine—it’s an experience. One taste, and you'll understand why Sottimano’s name is revered by collectors and sommeliers around the world.
Smells
Seductive aromas of wild blackberries, violet pastille, sweet tobacco, and crushed stone. Hints of black pepper and subtle oak spice emerge with air.
Tastes
Juicy and vibrant yet finely structured. Rich black cherry and damson fruit are framed by supple tannins and fresh acidity. Mid-palate depth reveals savoury undertones of earth and graphite, finishing long with energy and poise. The finish is persistent and mouthwatering with a fine mineral thread. Drinking now–2030. Decant if drinking young. And will pair well with truffle risotto, grilled lamb, or aged pecorino. The recommended serving temperature is 15-17 degrees.
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