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More about Sottimano
Now the wines ferment spontaneously, with cellar and vineyard yeasts for about 20-25 days on the skins. They are then transferred to 228-litre Burgundian barrels (piÃ¨ces), using only 15% of new wood. Andrea says the barrels not only have a light toasting, but are toasted through to the center, not just superficially.
The wines then undergo a very long malolactic fermentation (biological acid reduction) in the following spring, when the cellar warms up naturally again. The "malo" then runs partly into the autumn. This is followed by further decanting into used barrels of the same size, where the fine Nebbiolo wines mature for between twenty-four and thirty more months.
Sottimano, a learned oenologist, is a student of the classic Burgundian school and believes in the greatness of Nebbiolo.
All the changes did not come overnight. But little by little, starting with the 2004 vintage, Andrea took these important steps. The results are fascinating Barbaresco wines, with the finesse of Burgundy wines and coplexity of the best Nebbiolo specimens of the Langa.
Details of the winery
Total vineyard area: 18 ha
Barbaresco Area: 9 ha
Production: 26,800 bottles
The wines of the winery
The grapes come from Sottimano's vineyards in Neive. 35-year-old vines grow here at 220 meters (722 feet) above sea level, with southern and western exposure.
Created from fifty-sixty year old vines at an altitude of 280 meters above sea level. This is a well-structured Barbaresco with power and finesse.
Also from Neive, where 45-year-old vines enjoy full southern exposure.
This is Sottimano's only vineyard in Treiso. The famous "cru" does not disappoint. Situated at 320 metres above sea level, fifty to sixty year old vines provide a special depth of flavour.