As ever, this is a scaled down version of the Barbaresco, in that it is sourced from the estate's younger vines (10 to 15 years old) from the Basarin vineyard, undergoes exactly the same vinification and is bottled six months earlier. Very approachable and elegant, almost Pinot like. Licorice and spice.
*Case Price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price discount' for each bottle. Free mainland delivery for all orders over £100.
Light redcurrant nose, plenty of chewy tannic attack on the palate. Classically structured and nicely perfumed on the finish though quite limited in complexity.
16+ Richard Hemming - www.JancisRobinson.com (Jul 2016)
A lifted perfume, dry cherry fruit, fine tannins and a soft, juicy freshness make for an elegant 'mini Barbaresco'. Not surprising, as it's made from Andrea Sottimano's younger Barbaresco vines (10–15 years old), vinified in the same way but bottled earlier.
89 www.thewinegang.com (Apr 2016)
Rich and powerful, with firm, chewy tannins supporting cherry, leather and spice flavors. Needs a little time or food to fall into place.
89 Bruce Sanderson, The Wine Spectator (Aug 2014)
Sottimano: Full Wine List and Profile
Andrea Sottimano's 2011s and 2012s are fabulous. The 2011 Barbarescos capture the radiance of the year, while the just-bottled 2012s show gorgeous purity of fruit along with a greater sense of restraint. Readers who haven't tasted the Sottimano wines in a few years will want to check out these superb, pedigreed Barbarescos, as quite a bit has changed here, particularly over the last 5-6 years. Today, the approach to farming is decidedly less interventionalist than in the past. Sottimano no longer uses pesticides and herbicides. Yields aren't quite as dramatically low as they once were. The same hands off approach carries through to winemaking. Cool temperatures encourage slow and long malolactic fermentations, a long aging on the lees with minimal rackings, an approach that is much more typical in Burgundy than it is in Piedmont. Today's wines are transparent, crystalline and full of personality. There is no question quality has never been higher.' Antonio Galloni, Autumn 2014.
This sixteen hectare estate is based in the Cotta' region of Barbaresco, and the Sottimano family have over the years bought outstanding vineyards in the 'crus' of Currà, Cottà, Fausoni and Pajore. Yields are kept very low and the winemaking as natural as possible, without the use of pesticides or artificial fertilisers, using only natural yeasts and bottling without filtering or fining. All of these 'crus' are given exactly the same oak treatment so as to allow the individual 'terroirs' express their character (fermentation in barriques, of which 30% new, followed by 18 to 20 months in neutral barriques).
There are five different terroirs with Nebbiolo planted within the estate:
- Basarin, with a mixture of clay, limestone and sand, is at about four hundred metres above sea level. This produces the estate's Langhe Nebbiolo, which is basically 'village Barbaresco', as the vines are very young (10-15years old). It makes for wines that are always very elegant, refined, tannins are silky and softer, nuanced of spices and herbs (eucalyptus).
- Fausoni, on sand and clay, makes wines that are always very elegant - mint, liquorice and little red fruits. This is in the historical part of Neive.
- Currà, on clay and limestone, is one of the smallest cru of the whole appellation, wines are always very intense and powerful, hardbodied and with good tannins. Hints of spices and smoke are characteristics of this area.
- Cottà, on limestone with clay,is is one of the oldest cru in Barbaresco, vines are always very old here (fifty years and older) and the colours are just a little bit lighter than other vineyards (because of the clay), but they have a very distinctive nose of dark fruits and mint, a great elegance and mineral tannins.
- Pajore is almost entirely on limestone with just a little clay. This is the highest vineyard of all, at 420 metres above sea level. The vines are very old, and it is always the most mineral and elegant of the four Barbarescos. Limestone brings into the wine a great purity of fruit, a distinctive aroma of spices and tobacco (cigar box) and a very unusual quality of tannins, firm but very mineral.
Experimenting is half the fun so we've also created a 'Game season' mixed case with our own selection of seasonal favourites to accompany you and your guests and whatever culinary delights you might have in store.
Nebbiolo must be one of the world's great grape varieties, but it rarely thrives with any virtue outside of its native Piedmont. It is, of course, the variety behind the great wines of Barolo and Barbaresco, but there are other Nebbiolos at less lofty prices that offer that signiature combination of big-boned tannin and structure and delicate violet and tar fruit. Here we offer 'declassified' Barolo from Andrea Oberto, 'declassified' Barbarescos from Sottimano and Cigliuti, aswell as Bricco Maiolica's cracking 'Cumot' Nebbiolo made in the land between the two great regions.
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