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  • Weather

    20° C Overcast clouds
  • Time

    19:52 PM
  • Wine average?

    93 Tb
  • Country Ranking?

    41
  • Region Ranking?

    19
  • Popularity ranking?

    222

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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8 different wines with 21 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.

 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.

8m 10d ago

 Sottimano  has updated producer and wine information

9m 5d 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

9m 6d 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. 

11m 28d ago

 Sottimano  has updated producer and wine information

2y 3m ago

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