Cottá Barbaresco DOCG 2018

Wine Description for Cottá Barbaresco DOCG 2018 by Sottimano

Colour & Appearance

Classic ruby red with impressive transparency and clarity – a visual promise of the elegance this Nebbiolo holds in store.

Nose

Complex and multifaceted like a puzzle that reassembles itself with every swirl. Initially raspberries and fresh cherries emerge, before spicy notes of bay leaf, thyme and cedarwood join in. Then the depth: dark tobacco, black tea and cherry jam with that irresistible umami dimension that beckons you to taste.

Palate

Here the fascinating duality of this Barbaresco reveals itself. The opening is fruit-driven and delicate in clarity, yet then the wine shows character: A tightly drawn tannin corset of fine but determined presence – like the finest grade of sandpaper. The tannins are nearly chewy, taut, almost unruly, yet this youthful attitude is part of its charm. The luminous acidity forms the backbone, whilst a noble bitter note of dark chocolate rounds out the structure. Vertical drinking flow with impressive body tension.

Finish

Long and precise, with lingering cherry notes and that characteristic Nebbiolo bite that reminds you of its presence on the palate for minutes afterwards.

Terroir & Origin

The Cru Cottá is Sottimano’s home vineyard site, located between Neive and Barbaresco. 2.8 hectares with south-westerly exposure, planted with vines aged 50 to 70 years. This site combines the fleshy, dense polyphenols of Neive with the powerful tannin structure of Barbaresco – an ideal synthesis.

Grape Variety & Vinification

100% Nebbiolo, spontaneously fermented with house yeasts. 25 days maceration, 24 months ageing in French oak (15% new wood), of which 12 months on the lees. Unfiltered and unfined bottling. Biodynamically farmed.

Food Pairing Suggestions

Tagliatelle with ragù, grilled sardines, white bean cream with dandelion greens, but also robust braised dishes and aged cheese pair perfectly with this structured Barbaresco.

Special Features

A Barbaresco that is already gastronomically accessible now, but will undoubtedly benefit from further bottle age. The modernisation of oak usage from 2014 onwards lends these wines greater vibrancy and depth whilst maintaining youthfulness.