A long-time favorite of ours (and of our friend Antonio Galloni), Sottimano is a father-son team that takes a minimal-intervention approach to their single-cru Barbaresco production. The duo, Rino and Andrea Sottimano, farms organically and subsequently ferments only with indigenous yeasts and without fining or filtering. Rino and Andrea use the same fermentation and aging methods for all of their wines, allowing the characters of the distinct sites to shine through. Juice is fermented in barrel, 30% of which is new, followed by 18-30 months in neutral barrique. ‘Pajorè’ is a limestone-rich site with 50-70 year-old vines known for producing the most classic of the Barbaresco crus. Stunning austerity and elegance characterize this wine layered with notes of cherry, anise, and mint.