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Sottimano 'Cotta' Barbaresco 2017
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This is a red wine imageSottimano 'Cotta' Barbaresco 2017

$80$60.95
 
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Wine Enthusiast 95
"Blue flower, rose, camphor and baking spice aromas waft out of the glass. Juicy and delicious, the polished palate doles out juicy Marasca cherry, crushed raspberry and star anise alongside taut, fine-grained tannins. Drink 2022–2029"

Wine Advocate 94
"Drawing its fruit from a 2.8-hectare section of the Cottà cru in Neive with 50- to 60-year-old vines, this is a classic offering from Sottimano. The 2017 Barbaresco Cottá unfolds to beautiful intensity and depth. The Neive ... read more
This is a red wine
Item ID: #40024
Size: 750mL (wine)
Closure: Cork

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Item Description

Wine Enthusiast 95
"Blue flower, rose, camphor and baking spice aromas waft out of the glass. Juicy and delicious, the polished palate doles out juicy Marasca cherry, crushed raspberry and star anise alongside taut, fine-grained tannins. Drink 2022–2029"

Wine Advocate 94
"Drawing its fruit from a 2.8-hectare section of the Cottà cru in Neive with 50- to 60-year-old vines, this is a classic offering from Sottimano. The 2017 Barbaresco Cottá unfolds to beautiful intensity and depth. The Neive area suffered hail damage on April 15th, and we are lucky that this parcel was spared, enough so to render a 9,000-bottle release. This estate believes in long maceration times (the wine stays on the skins for up to 40 days) with no selected yeasts. Malolactic fermentation is allowed to happen at its own pace in French barrel, and the wine ages up to 24 months, with lees contact for about half that time. The approach is traditional and straightforward, resulting in a wine that is focused, detailed and polished with bright cherry fruit, licorice and campfire ash. I love the intensity you get here."

Vinous Media 93
"The 2017 Barbaresco Cottà is punchy, with terrific freshness and verve. Red toned fruit, flowers, mint and bright acids yield a decidedly delicate expression of Cottà, a Neive vineyard where the wines tend to be quite a bit bigger and richer. The 2017 needs at least a few years in bottle to soften. It is an attractive wine if enjoyed on its own terms, but is also quite different stylistically from the wines Sottimano has made here in the past. -- Antonio Galloni"

The Wine
100 Nebbiolo from 40-60 year old vines planted to limestone and clay. The fermentation and the maceration on the skins normally takes about 40 days. No selected yeasts are used. The malolactic fermentation happens naturally in French barrels coopered expressively for us by Francois Frres in Burgundy. The wine stays in these barrels for approximately 24 months, half of this time on its lees. 10-15 of the barrels used for aging this wine are new; the remaining barrels have previously been used up to 4 times. There is no filtering and no fining prior to bottling. 650 cases produced.

The Estate
Andrea Sottimano and his father Rino produce wines of outstanding quality from thirteen lovingly cared for hectares in the Cott, Curr, Fausoni, Pajor and Basarin crus in the Treiso and Neive townships. Their Barbarescos are elegant, evocative, subtle and yet hearty to taste these crus side-by-side is to reply with a resounding YES to skeptics of terroir that question whether differences of only 200 meters does matter!

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. Natural cover crops (grass cover) are left in the rows between the vines and are mowed 2 or 3 times a year. In autumn the soil of every other row between the vines is tilled. Each of their four cru Barbarescos are 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.

The Cott, always the most fruit-driven of the crus, comes from 25-year old vines and features notes of red and black fruits and refined nuances of mint.The Fausoni, from 40-year old vines, is the softest and most floral of the four, with trademark notes of mint and licorice and a firm core of vibrant acidity; elegant Curr is a big mouthful, extracted and built for the long term. The more traditional Pajor from the Treiso area is the epitome of elegant austerity, with striking balance and perfect ripeness.

2004 saw the first release of a Barbaresco Riserva, made from a selection of old vines in the Pajor and Cott vineyards. Dolcetto Bric del Salto and the dry, still Brachetto Mate are also stunners from Sottimano, as is the barrique-aged Barbera Pairolero and the Langhe Nebbiolo, made entirely from declassified Basarin fruit. To experience these truly singular wines is to understand why they are rare gems indeed.

Farming Practice:Practicing Organic

Sottimano

View all from Sottimano
Sottimano"I can't say enough good things about the Sottimano family and the work they have done over the years to firmly establish themselves among Barbaresco's top growers." – Antonio Galloni

"From top to bottom, this is an impressive set of wines from Sottimano, a property that continues its rapid ascent into the top echelon of the region's finest estates." – Wine Advocate

Andrea Sottimano and his father Rino produce wines of outstanding quality from thirteen lovingly cared for hectares in the Cottà, Currà, Fausoni, Pajoré and Basarin crus in the Treiso and Neive townships. Their Barbarescos are elegant, evocative, subtle and yet hearty – to taste these crus side-by-side is to reply with a resounding YES to skeptics of terroir that question whether differences of only 200 meters does matter!

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. Natural cover crops (grass cover) are left in the rows between the vines and are mowed 2 or 3 times a year. In autumn the soil of every other row between the vines is tilled. Each of their four cru Barbarescos are 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.

The "Cottà," always the most fruit-driven of the crus, comes from 25-year old vines and features notes of red and black fruits and refined nuances of mint.The "Fausoni," from 40-year old vines, is the softest and most floral of the four, with trademark notes of mint and licorice and a firm core of vibrant acidity; elegant "Currà" is a big mouthful, extracted and built for the long term. The more traditional "Pajoré" from the Treiso area is the epitome of elegant austerity, with striking balance and perfect ripeness.

2004 saw the first release of a Barbaresco Riserva, made from a selection of old vines in the Pajoré and Cottà vineyards. Dolcetto "Bric del Salto" and the dry, still Brachetto "Mate" are also stunners from Sottimano, as is the barrique-aged Barbera "Pairolero" and the Langhe Nebbiolo, made entirely from declassified Basarin fruit. To experience these truly singular wines is to understand why they are rare gems indeed.

Farming Practice:Practicing Organic

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