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  • Weather

    18° C Overcast clouds
  • Time

    12:02 PM
  • Wine average?

    95 Tb
  • Country Ranking?

    13
  • Region Ranking?

    6
  • Popularity ranking?

    190

History

"My history begins at the end of the 60’s, when I finished the Enological School and I made the decision to produce wine; my first step was purchasing our house and cellar in the Cotta’ cru and the surrounding vineyards. At the beginning there were just few hectares , that only after many efforts (and some luck too) became the actual 18 hectares in ones of the greatest vineyards in Barbaresco. My wife Anna was always on my side, nothing would have been possible without her.

I always believe that every great wine is the result of a serious, conscientious and passionate work in the vineyards. That’s the reason why, since from the first day, I always tried to avoid any chemical products and herbicides , to preserve the natural balance of our soils.

In the cellar our vinification follows the same philosophy: natural yeasts, long macerations and a one-year-long permanence “sur lie” for the malolactical fermentation, as it was the rule decades ago.

My son Andrea and the daughter Elena are now part of the estate, with the same passion and dedication, I used to build our winery."

– Rino Sottimano

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Vineyards

We are 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, we have begun to fight the traditional diseases of the vines with natural, environmentally friendly products, and to avoid any kind of herbicides and pesticides.

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Winemaking

Alcoholic fermentations is completely natural with indigenous yeasts, followed by a long aging in wood “sur lie” to complete the malolactical fermentation; there’s no use of sulphur until the final bottling, which happens with no filtering or fining.

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11 different wines with 42 vintages

Highlights

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Wine Moments

Here you can see wine moments from tastingbook users.    or    to see wine moments from your world.

 Sottimano  has updated producer and wine information

9d 11h ago

 Juha Lihtonen / The Best Scandinavian Sommelier 2003, Pro (Finland)  tasted  12 wines  from  Sottimano . In a tasting of  17 wines 

Day one in Barolo 2019 & Barbaresco 2020 tastings.  Lovely and very impressive wines from both Andrea Sottimano and Mauro Veglio. Sottimano shows its true potential weith its Sottimano 2001 and 2010 vintages.

12d 1h ago

 Luca Gardini/BWW2022 -Best Italy Wine Critic of the World, Wine Writer (Italy)  tasted  4 wines  from  Sottimano . In a tasting of  13 wines 

Rizzi Barbaresco DOCG Pajorè 2019 / One of the most renowned MGA of the Langhe, with perfect exposure, marly-clay soil, a magnificent Barbaresco. Notes of wild blueberry on the nose, with nuances of eucalyptus and cloves. The palate has brackish-salty tannins, with a fruity return and officinal sensations. Great persistence. 98+p

6m 29d ago

 Marie Ahm, Wine Writer (Denmark)  tasted  7 wines  from  Sottimano . In a tasting of  7 wines 

2010 Sottimano Pajoré Barbaresco / Pure light red fruit like red currants, strawberries, raspberries and some eucalyptus leaves. Fresh tobacco leaves and cedar wood. Superb focus on the palate with pure and sweet red fruit. Finely textured silky tannins, yet firm and carries the wine through the long finish. Wonderful elegant texture and great balance. 95+p

7m 11d ago

 Stephen Tanzer, Wine Writer (United States)  tasted  8 wines  from  Sottimano . In a tasting of  8 wines 

Andrea Sottimano told me he's now taking a more natural and relaxed approach to winemaking, using natural yeasts, allowing for a longer maceration, and not rushing the malolactic fermentations (the last 2010 Barbaresco didn't finish its malo until the summer of 2011). There's no racking or sulfuring before the malos, and he racks his wines only once after the secondary fermentation. (Yes, Sottimano is a Burgundy lover.) The estate is also cutting off leaves at the end of August, which he believes is now enabling them to get good phenolic ripeness at lower alcohol levels.

1y 5m ago

 Sottimano  has updated producer and wine information

1y 6m ago

 Christer Byklum , Wine Writer (Norway)  tasted  4 wines  from  Sottimano . In a tasting of  35 wines 

2015 Heitz Cellar Martha’s Vineyard Cabernet Sauvignon / Ruby. Blackberries, anise, some spices, liquorice, vanilla, detailed and layered, stunning nose. Fresh acidity, ripe tannins, dark fruits, anise, some spices, detailed, layered and intense, rich, dense yet bright. Minty and long. 96

1y 6m ago

 Luca Gardini/BWW2022 -Best Italy Wine Critic of the World, Wine Writer (Italy)  tasted  1 wines  from  Sottimano . In a tasting of  31 wines 

Giodo Brunello di Montalcino DOCG 2016 / 100 points / A wine project of great substance behind a bottle of extraordinary intensity that benefits from a light maceration on the skins. Alcohol-infused marasca cherries and fresh bay leaf on the nose. The mouth is crunchy, dense with salty tannins. A balsamic note reappearing on the finish. 

1y 9m ago

 Sottimano  has updated producer and wine information

3y 24d ago

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