Sottimano, Barbaresco DOCG, Cotta Vigna Brichet
1996, Piemonte, Italy
Classification Barbaresco DOCG
Colour / Type Red
Bottle size 75cl
Alcohol 14%
Grape Nebbiolo
Average score 89
Indulge in the exquisite taste of Sottimano Barbaresco DOCG Cotta Vigna Brichet, a luxurious red wine hailing from the prestigious wine region of Piemonte, Italy. Crafted in the year 1996, this fine wine exudes elegance and sophistication with every sip. The deep red color of this Barbaresco DOCG wine is a testament to its rich and complex flavor profile. With a bottle size of 750 ml, it is perfect for sharing with friends and family or savoring on a special occasion. Whether you are a seasoned connoisseur or a novice looking to expand your wine knowledge, LadyWine is your go-to destination for premium wines like Sottimano Barbaresco DOCG Cotta Vigna Brichet. Elevate your wine experience and treat yourself to the best that Italy has to offer. Cheers to good taste and unforgettable memories!
About Sottimano
The man in charge of the estate is Andrea Sottimano, who recently took over from his father Rino, who founded the estate. The family owns parcels in five crus and produces four distinctive Barbarescos, each vinified identically and aged in French barriques. As with crus in Burgundy, tasting is the best way to understand the nuances of each of these extraordinary terroirs. Fausoni is always the most floral, elegant, as well as being the most accessible in youth. Curr and Cott , which surround the family residence and winemaking facility, are wines of great density and structure, wines built for the long haul. Pajor combines the best of both, showing power yet with great finesse. The vineyard of the cru Basarin, which was purchased in 2002, is principally younger vines whose grapes are destined for the family s Langhe Nebbiolo. As with tradition in Piedmont, Sottimano also makes a Dolcetto and a Barbera d Alba. The portfolio finishes with a tasty curiosity as Andrea decided to make a Brachetto, which is vinified dry, called Mat . The approach here is one of minimal intervention: indigenous yeasts, no fining, or filtering. No insecticides are used and only organic fertilizers are used, and only minimally. Each of their four cru Barbarescos is given the same treatment to allow the uniqueness of each cru to express itself. Fermentation is done in oak, of which about 30% is new, followed by 18-20 months in neutral barriques.