Sottimano, Barbaresco DOCG, Cotta
1998, Piemonte, Italy
Classification Barbaresco DOCG
Colour / Type Red
Bottle size 75cl
Alcohol 14%
Grape Nebbiolo
Average score 91
Indulge in the rich and complex flavors of Sottimano Barbaresco DOCG Cotta 1998, a prestigious red wine hailing from the renowned Piemonte region of Italy. This exquisite red wine is a true gem for the discerning connoisseur, offering a perfect balance of elegance and intensity. Crafted with the utmost care and expertise, this Barbaresco DOCG boasts a deep red color that hints at the depth of flavors within. With a bottle size of 750 ml, this wine is perfect for sharing with loved ones or savoring on special occasions. Experience the essence of Italian winemaking tradition with each sip of Sottimano Barbaresco DOCG Cotta 1998. Whether you are a seasoned wine aficionado or a curious novice looking to expand your palate, this exceptional red wine is sure to captivate your senses and leave a lasting impression. Elevate your wine collection with this distinguished vintage and savor the taste of Italy in every glass. Cheers to good wine and great company!
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.