For Barbaresco drinkers without the patience or pocket for the real McCoy. Frankly Sottimano's Langhe Nebbiolo is as good, nay better, than any cheap Barbaresco/Barolo. Made with the same care and attention as their Barbarescos - wild yeast fermentation in French oak, and aged for 16 months. Dark and quite brooding with dark cherry fruit, savoury tobacco leaf and earthy spice, hints of rose and violet. Not for ageing, particularly, but to be drunk with a hearty meaty meal. L&S (Sep 2019)
Alternatively, we may well have some bottles in one of our shops - why not give us a call on 0207 244 0522 or send an email to: firstname.lastname@example.org.
Or, check the RELATED PRODUCTS below for different vintages or wines of a similar style.
Stewed raspberries and dried herbs. Bright acidity, jammy fruit and spice. Firm, but quite fine tannins that are resolving already. Fair length and the alcohol is quite well handled. Drinking range: 2020 - 2023Tim Jackson MW, www.jancisrobinson.com (Apr 2020)
The 2018 Langhe Nebbiolo is fresh, vibrant and absolutely delicious. Sweet floral and red berry notes are front and centre in this gorgeous, translucent Langhe Nebbiolo from Sottimano. In 2018, the fruit came from the Vigna del Parroco section of Basarin. Rose petal, lavender, mint and spice all linger on the finish. Drinking range: 2019 - 2026Antonio Galloni, www.vinous.com (Aug 2019)
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 (10-15 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.
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