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The tasting |
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Bright red of medium intensity. |
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Infusion of red fruits underlined by aromas of laurel, thyme and balsamic. |
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Fine and delicate, this wines' flavors unfold crescendo through notes of stone fruits and firm tannins. |
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The sommelier's advice |
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Decant before serving between 16 and 18°C. |
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Risotto with ceps, veal involtini, Brie with truffles. |
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From now until 2032 and more for enthusiasts |
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The estate and the wine |
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Guided by an unwavering quest for excellence and authenticity, the Sottimano family in Piedmont produces wines of masterful finesse, capable of aging wonderfully. These providential, sincere and juicy red wines are the perfect representation of the great potential of Italian terroirs, Barbaresco, Barbera and Langhe in particular.
Generous, enthusiastic, with a strong passion for Burgundy, whose finesse they avidly aim to reproduce, the Sottimano magnify the nobility of local grape varieties, expressing all the natural elegance of this wonderful terroir. The success of this estate is in part due to the parcel-by-parcel vinification, organic farming and impeccable maturation process. |
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Crafted from the clay-limestone terroir of Neive, the 2017 Red Barbaresco Cotta is a perfect infusion of red fruits, laurel, thyme and balsamic aromas. We love the style of this masterful nebbiolo, the uncluttered, ripe and fresh notes. The delicacy of this wine is incomparable, and not marked by a strong alcoholic presence or its aging process. The palate is an explosion of flavors that go crescendo to beautiful strone fruit flavors and firm tannins. You can feel the nebbiolo’s certain virility in its youth, although time will smooth it over. It is a remarkably well-made and elegant wine, which can be enjoyed as of today but also boasts a high aging potentiel. What class for this Italian wine! Rated 95/100 by our Selection Committee. |
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Hand harvested. Aged for about 24 months, most of which on the lees, in barrels (15% new), from the Burgundy cooperage François Frères). |
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AWARDS |
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Robert Parker : 94/100 Wine rated 95/100 by our Selection Committee ! |
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