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DE 
The Azienda Agricola Sottimano was bought in the 60s by Rino Sottimano and is located in the middle of the Cottà site. In the following years, it was successively extended by the Currá, Fausoni, Basarin and Pajoré crus. Today the winery is run by son Andrea and his sisters Elena and Claudia. Situated in the triangle of Barbaresco, Neive, and Treiso, Sottimano has been working according to biodynamic guidelines for years in order to bottle the character of the five crus as precisely as possible.
Currá is located in and covers 2.8 hectares with south-southwest exposure. The vines are between 55 and 75 years old d stand on pure limestone, the average yield is 40hl/ha. The wines of the Cru Currá always produce tannin accentuated red wines combined with the charming elegance of Neive.
The fermentation is always spontaneous with their own yeasts, the maceration is usually 25 days and the BSA is also spontaneous in French oak. The wines mature for 24 months in the barrel, 12 months of which on the yeast. The use of wood in winemaking has been modernized with the 2014 vintage, making the wines appear more approachable with immense vibration and depth even in their youth. The wines are bottled unfined and unfiltered.
Color
Strong ruby red with a transparent core.
Nose
Fragrant salvos of fruit and flowers outline the nose of the 2016 Currá from Azienda Agricola Sottimano. Black cherries and sour cherries as well as floral notes in the overtone range announce a fruit-filled sip, spicily grounded by aromas of black pepper, light tobacco and laurel. The bacchic hedonism is coolly balanced by the profound limestone minerality of the site.
Mouth
The 2016 Currá from Azienda Agricola Sottimano is a typical Barbaresco, with fleshy bite it combines its tightly laced tannin corset with deep dark fruit and spicy back-up. Cherries and blackberries are flanked by licorice, black pepper and dark tobacco, all compactly laced by youthful tannin. A hypergastronomic wine that finds immediate appeal with its immediate presence and juicy extract.
Food recommendations from Sebastian Bordthäuser
- Parmiggiana
- Eel in red wine sauce with dried plums
- Sweet wood lacquered veal shank, mashed potatoes and braised savoy cabbage with mushrooms
