Cottá Barbaresco DOCG 2023 1500ml Magnum

Wine Description for Cottá Barbaresco DOCG 2023 1500ml Magnum by Sottimano

Character

The Cottá is one of the most compelling single-vineyard expressions from Sottimano – one of the style-defining estates of Barbaresco, which has stood for artisanal precision and vineyard purity for decades. In the magnum bottle (1500 ml), this wine enjoys ideal ageing conditions: the favourable ratio of wine volume to oxygen ingress slows development noticeably and promises exceptional cellaring potential as well as particularly refined aromatic expression over decades.

Terroir & Origin

The vineyard site Cottá lies in the heart of Barbaresco DOCG, that small, proud enclave in Piedmont which, together with Barolo, defines the pinnacle of Italian Nebbiolo. The rolling vineyard sites with their characteristic Tortonian soils – calcareous marl with sandy components – lend these wines a particular aromatic finesse and elegance that clearly distinguishes them from the weightier Barolo. The continental climate with hot summers and cool autumn nights ensures slow, complete ripening of the Nebbiolo.

Grape Variety & Vinification

Nebbiolo is one of the most demanding and characterful grape varieties in the world – thin-skinned, tannic-rich, high in acidity and of extraordinary longevity. Sottimano pursues a traditionally oriented yet precise winemaking approach that respects and brings out the distinctive qualities of each individual vineyard site. The Cottá stands for a particularly refined, floral interpretation of Barbaresco – with the potential to continue developing in bottle over many years and gaining in depth. The 2023 vintage in Piedmont was marked by warmth, which gives the Nebbiolo ripe, accessible fruit without sacrificing the varietal structure.

Food Pairing Recommendations

A wine of this calibre calls for the cuisine of Piedmont: Brasato al Barolo, Tajarin with white truffle or aged Parmigiano Reggiano are classic companions. The Cottá also harmonises beautifully with game dishes such as venison haunch or pheasant breast, as well as with mature Taleggio. With the magnum, decanting is recommended – and above all: patience.