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Sottimano, Barbaresco 'Basarin', 2020

Red Wine from Piedmont, Italy
by Sottimano
$82.99
Taxes and shipping calculated at checkout.
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The Basarin cru sits on the Neive side of Barbaresco, where higher elevation and cooler exposures give Nebbiolo a more lifted, linear voice. In Sottimano’s hands—farming organically and fermenting with native yeasts—the site’s elegance comes through with clarity.

The 2020 vintage is perfumed and bright up front: rose petal, red cherry, and spice. But underneath, it’s serious—fine-grained tannins and a mineral tension that gives the wine its Barbaresco backbone. Aged in neutral barrels to let the vineyard speak, it’s a wine built on precision, not polish.

Basarin is often the most graceful of Sottimano’s crus, and in 2020, that elegance comes through with just enough grip to promise years ahead. A Barbaresco that’s easy to approach—but hard to forget.

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Antonio Galloni

94 points

"The 2020 Barbaresco Basarin is a wine of pure and total sensuality. For a just bottled, young Barbaresco, the Basarin possesses magnificent balance. A burst of dark red fruit, spice, rose petal, mint and blood orange hits the palate, followed by a good kick of Nebbiolo acid and tannin. Readers have to be patient. This heady, explosive Barbaresco is shaping up to be a gem." —Vinous

More about Sottimano

Andrea Sottimano is part of a family that's been making Barbaresco since the late 1960s, and he's one of the best in the region. Organic farming, indigenous yeasts, no filtering—wines that taste like the soil in your mouth.

Wine Details

  • Grape Variety

    Nebbiolo

  • Vintage

    2020

  • Size

    750ml

  • Farming Practice

    Organic

  • Style

    Tannic

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

From the Importer

What Skurnik Wines has to say about this wine:

100% NebbioloFrom the Basarin cru in NeiveVineyard sits atop a hillside that borders the zones of Neive and TreisoSouth-west facing exposureFermentation with indigenous yeasts following an extended maceration on the skins for 40 daysWine ages sur lie for 24 months in French barriques, of which 10%-15% are new, with the remaining barrels having previously been used up to 4 timesBottled unfined and unfiltered

Tasting Notes & Food Pairings

Perfect Pairings

Grilled lamb chops, aged prosciutto, mushroom risotto, roasted chicken, herb-crusted beef

Tasting Profile

Elegant Barbaresco with red cherry, rose, and mineral notes; silky tannins, balanced acidity, and a long, refined, savory finish.

Barbaresco's getting hot fast and we are now in what may be a fairly short window when good buying opportunities abound. Tighter allocations and higher prices seem to be just around the corner.

How did we get here? Sottimano's story explains a lot.

It started in the late 1960s, when Sottimano, based in Neive with vines there and in Treiso, was among the first to follow in Gaja's steps and set up shop selling domaine bottlings. You can still, very occasionally, find old bottles of Sottimano from the 1970s and they are amazing. Then, in the 1990s, Sottimano went through a modern phase. Like so many other producers, they made wine with too much new oak.

But the domaine started change things up in 2004. Not everything at once, of course, but between 2004 and around 2010, Sottimano cut down drastically on new wood, eliminated all chemicals in the vineyard, and switched to wild yeast fermentation. The results have been stunning. As Kerin O’Keefe puts it in her great book, Barolo & Barbaresco, Sottimano “has undergone a radical and very welcome change in all aspects of its wine-making philosophy [and] is now turning out terroir-driven Barbaresco that are both exquisite and complex.”