My Account
 
24%
OFF
Sottimano 'Cotta' Barbaresco Nebbiolo 2016
sample imgsample image only

Sottimano 'Cotta' Barbaresco Nebbiolo 2016

$80$60.95
 
NOTE: This item is not available for immediate pickup at our store.  
Wine Enthusiast 97
Cellar Selection
"Red berry, violet, forest floor, vanilla and balsamic aromas of menthol and camphor slowly appear on this stunning, radiant red along with whiffs of charcuterie. The vibrant, focused palate is young and taut but already impeccably balanced, evoking juicy red cherry, pomegranate, star anise and cool mint framed in firm acidity and tightly knit but fine-grained tannins and vibrant acidity. It's already fantastic but will hold for even more complexity. Best 2026–2036."

Wine ... read more
Item ID: #34157
Size: 750mL (wine)

Other Similar Items

Info

Item Description

Wine Enthusiast 97
Cellar Selection
"Red berry, violet, forest floor, vanilla and balsamic aromas of menthol and camphor slowly appear on this stunning, radiant red along with whiffs of charcuterie. The vibrant, focused palate is young and taut but already impeccably balanced, evoking juicy red cherry, pomegranate, star anise and cool mint framed in firm acidity and tightly knit but fine-grained tannins and vibrant acidity. It's already fantastic but will hold for even more complexity. Best 2026–2036."

Wine Advocate 94+
"Fun fact: The accent mark on this vineyard's original name was what the Italians call an accento acuto (accent aigu, for francophiles), as in Cottá, an unusual diacritical mark to stick over an "a" in Italian. So the opposite-slanting and more common accento grave was printed on vineyard maps and wine labels starting in the 1990s, and with all the success it has had, Sottimano thinks the normalized punctuation might actually bring good luck. This is the trademark wine of this estate for its elegance, power and finesse. With an extra gear in terms of intensity, right off the bat the 2016 Barbaresco Cottá brings fullness and generosity. There are wonderful notes of mint and licorice to it, a streamlined wine with a great deal of purity. It's got a lot of volume and even more dimension. There is also that pretty salty mineral note on the close. Some 9,000 bottles were made."

Vinous Media 94+
"The 2016 Barbaresco Cottà is dense and powerful, as it usually is, and yet the 2016 also has a level of freshness and translucency that is truly remarkable given the natural tendency of this site to produce big, somewhat monolithic wines. Lavender, sage and blueberry flavors are very nicely delineated, but it is the wine's balance and total sense of finesse that I find most appealing. There is just so much to admire. In fact, the 2016 may be the best Cottà I have tasted at Sottimano, and I say that having never been a huge fan of this cru. -- 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 Frères 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 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

Sottimano

View all from 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

Questions

No questions posted yet about this item.

Reviews

Be the first to reivew this item!