Italy, Piedmont

The next generation of Andrea, Elena and Claudia Sottimano are now at the helm here and this exquisite estate continues to make better and better wines - some of the finest in Barbaresco. 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, Pajore and Basarin. In the vineyard they work organically and aim to limit yields. The winemaking is as low-intervention as possible, using only natural yeasts and then bottling without filtering or fining. All of these 'crus' are given exactly the same élevage, so as to allow the individual 'terroirs' to express their character. Terroir expression is the target here - and these amazing wines are as much an education as a joy to drink.

There are five different crus - each with very specific attributes where they produce their distinctly different Barbarescos. The latest edition is 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 (10-15 years 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, hard-bodied and with good tannins. Hints of spices and smoke are characteristics of this area.

Cottà, on limestone with clay 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.

I can’t say enough good things about the Sottimano family and the work they have done over the years to firmly establish themselves among Barbaresco’s top growers. Antonio Galloni,  (Oct 2017)

I am a huge fan of the young Andrea Sottimano’s wines, whose 16 hectares of vineyards are organically farmed and there is a “hands off ” approach in the cellar with natural yeasts, minimal rackings and bottling without filtering or fining. The richness and natural strength of fruit that comes from his five different crus is extraordinary, my preference going for the Pajoré 2012, Currá 2011, Cottá 2010, topping out on a lush yet firm Pajoré 2008 and a quite superb Riserva 2010 that had matured for two years on its lees with no sulphites and no rackings. Not only are these wines strikingly good, they are reasonably priced for the quality. (From a report on an Arblaster & Clarke wine tour in "THE TASTING PANEL and The SOMM Journal") Steven Spurrier

Sottimano’s 2007 Barbareschi have been impressive every time I have tasted them, starting from barrel a few years ago, to two tastings from bottle in recent months. Readers owe it to themselves to check out these exceptional, beautiful hand-crafted wines. Over the last few vintages the estate has reduced the level of new oak and improved the quality of its cooperage, both of which have given the wines greater transparency. After alcoholic fermentation the wines are racked into French oak barrels (25% new) for the malolactic fermentations which are kept long, as Sottimano believes this gives the wines greater richness and complexity. Once the malos are finished, the wines are racked into used barrels where they continue to age prior to being assembled and bottled. Robert Parker, The Wine Advocate,