Sottimano Langhe Nebbiolo 2016
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Parker
Robert
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The Langhe Nebbiolo is produced from the vineyard of Basarin, in the area of Neive.It is an historical and very prestigious vineyard. Its position on the border between the zone of Neive and Treiso, together with the high altitude, give to the wines a particular note of spices with a hint of licorice, as well a great complexity and a considerable structure. The vines are very young, about 14-15 years old, and for this reason the grapes cannot yet express the richness of polyphenols or all the aromas and the “nuances” that an important cru like this could have. That’s why we decided to declassify it from Barbaresco docg to Langhe Nebbiolo.
The Langhe Nebbiolo, due to the severe green harvest done during the summer, has a deep brillant red, an intense, persistent nose of fruits and spices, with some hints of dried rose, cherries and tobacco. On the palate it shows a good, firm body and very refined tannins, with notes of violet, mint and a fresh, vibrant fruit.
Professional Ratings
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Robert Parker's Wine Advocate
Sottimano's 2016 Langhe Nebbiolo is a juicy, fruit-forward wine that paints a pretty picture of young Nebbiolo. The wine also makes a great argument for the quality of the 2016 vintage, especially as it pertains to this magnificent grape from Piedmont. It's hard not to be super enthusiastic for a wine with this wide drinking appeal and food-pairing versatility. In truth, this wine shows enough tannic firmness for some near-term aging, although there's no good reason not to drink it now. With 20,000 bottles made, you get phenomenal value here.
Other Vintages
2022- Vinous
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Parker
Robert
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Parker
Robert
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Parker
Robert
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Parker
Robert
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Parker
Robert
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
Attracting the most glory, prestige and fame to the Piedmont region, Nebbiolo in all of its expressions—Barolo, Barbaresco, Roero, Ghemme and Gattinara—creates a complex wine, truly unique for its delicate qualities combined with strength and a great potential to improve over time.
But Nebbiolo isn’t all there is to red wine from Piedmont! Barbera is the most planted variety and historically most popular as a dependable, food-friendly, everyday wine.
Beyond these two, a surprising number of red varieties call Piedmont their home. Worth a try include Dolcetto for its bold concentration and aromas of spice cake. Other grapes to investigate include Freisa, Croatina, Brachetto, Grignolino and Pelaverga.