Sottimano Barbaresco Cotta 2018
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The Cotta vineyard is located between the zones of Neive and Barbaresco, it's full bodied and rich in polyphenol, typical of the Neive area, while its well balanced tannic structure is definitely a mark of the Barbaresco area.
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Wine Enthusiast
Menthol, cedar and dark spice aromas fill the glass along with whiffs of forest floor. Showing youthful tension and energy, the savory, tightly wound palate delivers spiced cranberry, blood orange, star anise and earthy notes recalling truffle and black olive. Firm, close-grained tannins and bright acidity keep it well-balanced but give this time to fully develop. Drink 2026–2038.
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Wine & Spirits
Sottimano’s releases from the wet and challenging 2018 vintage are impressive, none more so than the dark and savory Cottà from a southwest-facing plot in Neive. Although it lies just half a mile from Currà, the limestone-rich soils yield a wine that is gentler and more fruit-forward, its richly textured dark berry flavors laced with notes of dried herbs, dark chocolate and warm spices.
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Jeb Dunnuck
The most linear of the lineup, the 2018 Barbaresco Cotta is forward, with chalky earth, medicinal herbs, and sour cherry. There is a persistent lifted drive on the palate, with cranberry, orange peel, and dried leaves. Great for those who prefer a more acid and mineral driven style., drink 2024-2036.
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Wine Spectator
A mix of ripe plum, black cherry, soy, eucalyptus and iron flavors plumb the depths of this dense red, which is vibrant and balanced, with ironclad tannins exerting influence on the finish. Needs time. Best from 2025.
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Andrea Sottimano and his father Rino produce wines of outstanding quality from thirteen lovingly cared for hectares in the Cotta, Curra, Fausoni, Pajore and Basarin crus in the Treiso and Neive townships. Their Barbarescos are elegant, evocative, subtle yet hearty. To taste these crus side-by-side is to reply with a resounding yes to skeptics of terroir that question whether differences of only 200 meters does matter! Their approach if one of minimal intervention: indigenous yeasts, no fining or filtering. Each of their four crus Barbarescos are given the same treatment to allow the uniqueness of each cru to express itself. Fermentation is done in oak, of which about 30% is new, followed by 18-20 months in neutral barriques. Every year they produce around 85,000 bottles.
Sottimano is firmly convinced that everything in the vineyards should be done in a serious and respectful way, with the only target of preserving the delicate balance between soils and the ecosystem.
Starting from the begin, together with many other wineries of this region, they have begun to fight the traditional diseases of the vines with natural, environmentally friendly products, and to avoid any kind of herbicides and pesticides
Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area, as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.
A wine that most perfectly conveys the spirit and essence of its place, Barbaresco is true reflection of terroir. Its star grape, like that in the neighboring Barolo region, is Nebbiolo. Four townships within the Barbaresco zone can produce Barbaresco: the actual village of Barbaresco, as well as Neive, Treiso and San Rocco Seno d'Elvio.
Broadly speaking there are more similarities in the soils of Barbaresco and Barolo than there are differences. Barbaresco’s soils are approximately of the same two major soil types as Barolo: blue-grey marl of the Tortonion epoch, producing more fragile and aromatic characteristics, and Helvetian white yellow marl, which produces wines with more structure and tannins.
Nebbiolo ripens earlier in Barbaresco than in Barolo, primarily due to the vineyards’ proximity to the Tanaro River and lower elevations. While the wines here are still powerful, Barbaresco expresses a more feminine side of Nebbiolo, often with softer tannins, delicate fruit and an elegant perfume. Typical in a well-made Barbaresco are expressions of rose petal, cherry, strawberry, violets, smoke and spice. These wines need a few years before they reach their peak, the best of which need over a decade or longer. Bottle aging adds more savory characteristics, such as earth, iron and dried fruit.