Barbaresco Fest in Avon
VAIL CO, Colorado
AVON – Vin48 is hosting two Barbaresco estates Wednesday and Thursday in celebration of the wines of Piemonte, Italy.
Aldo Vacca, of Produttori del Barbaresco, will be at vin48 during Wednesday’s dinner service to pour a special flight of Barbaresco from his esteemed estate.
On Thursday, the restaurant hosts a five-course dinner with rising star winemaker Andrea Sottimano, of his namesake estate in Neive, Barbaresco.
Why barbaresco, you ask? Because the owners and staff at vin48 have an affinity for nebbiolo and find it to be the perfect pairing for many hearty dishes on the winter menu, said Greg Enyon, owner-wine director at vin48.
“It is a true pleasure to have both Aldo and Andrea at vin48,” Enyon said. “We love the wines of Piemonte at vin48, especially those from Barbaresco. Nebbiolo is a unique varietal, showing intensity with both power and elegance.”
Tonight, guest winemaker Vacca will spend the dinner service at vin48 educating guests about the wines of Produttori del Barbaresco. An informal affair, Vacca will greet any guest who orders the custom flight of Produttoris wines. Vacca grew up in Alba and spent his summers as a teenager helping his uncles in the Barbaresco vineyards. Both his grandfathers were among the 19 farmers who founded Produttori del Barbaresco in1958, and his father was the winery general manager from 1958 to 1984. Vacca has been part of the Produttori del Barbaresco since 1991.
On Thursday, the Barbaresco Fest culminates with a five-course winemaker dinner with Sottimano. Sottimano was founded in 1975 by Maggiore Sottimano. The cellar and a small holding in the Cotta vineyard were first purchased in the commune of Nieve in Barbaresco. Over the next 30 years, Maggiore grew the estate’s nebbiolo holdings in some of Barbaresco’s most famous vineyards – Cotta, Pajore, Fausoni, Curra – and in 2001 added Basarin.
Today Maggiore’s son, Andrea Sottimano, has taken over the wine making but still uses his father’s 30-plus years of experience to make decisions in the vineyard and cellar. He’s developed a finely tuned barrel program at his estate, with close communication and tastings with master coopers at Francois Freres. Sottimano believes the barrels are extremely important to the maturation of the wine, but he does not want flavors of wood to be expressed in the wines or get in the way of the minerality and fruit.
Since 1990 the vineyards have been farmed organicly, without any systemic pesticides, chemical fertilizers or fungicides.
Support Local Journalism
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.
User Legend: Moderator Trusted User