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The tasting |
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An intense, brilliant ruby red with purplish tints. |
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Delicate and refined, floral aromas of rose petals are released, emphasised by notes of sweet fruit. |
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A refreshing expression of Nebbiolo, with minty and licorice notes adding a vibrant, lively character to the finish. |
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The sommelier's advice |
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Serve between 16 and 18°C in a large glass. |
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Roast poultry, veal chop and reduced jus, pan-fried chanterelles, einkorn risotto and dried duck breast. |
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From now until 2029 and beyond for enthusiasts. |
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The estate and the wine |
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Driven by an unwavering pursuit of excellence and authenticity, the Sottimano family crafts wines of remarkable finesse in Piedmont—reds with depth, sincerity, and structure, built to age beautifully. These exceptional wines, particularly from Barbaresco and Barbera, showcase the pedigree of Italy’s finest terroirs.
Passionate and deeply influenced by Burgundy’s precision and elegance, the Sottimano family elevates the nobility of their local grape varieties, allowing the natural sophistication of this outstanding terroir to shine. Parcel-by-parcel vinification, organic farming, and impeccable aging techniques all contribute to the estate’s well-earned reputation.
Today, Sottimano stands among Barbaresco’s very best, producing wines with an uncanny resemblance to the legendary finesse of great Burgundies. Italian winemaking at its peak! |
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Elegant and refined, the 2022 Red Langhe Nebbiolo is a brilliant introduction to Barbaresco. Bursting with fresh red fruit, a touch of spice, and silky tannins, it offers a pure, juicy structure that highlights its delicate yet intensely expressive character. Sourced from high-altitude young vines, the grapes retain a vibrant, crisp quality—perfect for this bright, aromatically infused cuvée. As Andrea Sottimano puts it, "this is our Barbaresco village wine." Best enjoyed in a large glass to allow full aeration, it pairs beautifully with white meats. |
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Hand harvested, indigenous yeasts. Fermentation and maceration on the skins for 12 days. Malolactic fermentation in barrels. Aged for 10 months in French oak barrels (25% of which are new). No fining or filtration. |
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