Sottimano, Barbaresco Fausoni, 2016
- Manhattan, Brooklyn & Queens: Free on $149+ orders, otherwise $12.99 per case.
- Rest of New York State: $12.99 per case.
- CT, NJ & DC: $12.99 per case on $149+ orders, otherwise $29.99 per case.
- Rest of US: $29.99 per case.
- We presently do not ship to: AL (except to state stores), AR, IL, IA, KY, MI, MS, MT, LA, NV, NH, ND, PA, TN, TX, UT, and VA.
- We do not ship spirits outside of NY
- We ship in foam and hold during extreme weather.
- Learn more about Shipping.
- 10% off any mixed case
- Doesn't apply to spirits or items marked NET
- Return corked bottles if they are less than 10 years old
- Return any bottle that have been improperly stored
- Returns must be made within 60 days of purchase
- Read the full details of our Return Policy.
- Wine is stored in our refrigerated store cellar.
- Some fine and rare wine is displayed in our physical store in Eurocaves.
- Current vintages are sourced from authorized importers or dealers in Europe.
- All wine transported across the ocean in refrigerated boats.
- Older vintages may be srouced from private clients where we are confident of correct storage conditions.
Sottimano
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.”