Vinous Media 96
"The 2020 Barbaresco Cott is dense, powerful and closed in on itself. Black cherry, plum, spice, menthol, mocha and earthiness add to an impression of gravitas. Huge tannins give this potent, brooding wine a great deal of structure. This impressive, young Barbaresco needs time. - By Antonio Galloni on September 2022"


The Wine
100% Nebbiolo
From 40-60 year old vines planted to limestone and clay
Fermentation and the maceration on the skins for about 40 days
No selected yeasts used
Natural malolactic fermentation in French barrels coopered expressively for Sottimano by Francois Frres in Burgundy
Remains in the barrels for approximately 24 months, half of this time on its lees
10-15% new barrels used for aging, the remaining barrels have previously been used up to 4 times
No filtering and no fining prior to bottling
650 cases produced

The Estate
I cant say enough good things about the Sottimano family and the work they have done over the years to firmly establish themselves among Barbarescos 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 regions finest estates. Wine Advocate

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.

Farming Practice:Practicing Organic