In the glass
What it pairs with
-
Roast guinea fowl
Delicate game suits the cru's perfumed fruit. -
Agnolotti del plin
Fine tannin frames the meat-stuffed pasta. -
Aged Castelmagno
Salt sharpens the red-fruit lift.
How to serve Sottimano Barbaresco Cotta
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Roast guinea fowl, Agnolotti del plin, Aged Castelmagno. Match the wine's structure to the dish's fat and salt.
History
Cotta is the Neive district where Sottimano is based, the source of one of its most detailed single-cru Barbarescos.
- 1995 — Sottimano refines its Cotta single-cru Barbaresco
Facts
- Producer
- Sottimano
- Grapes
- Nebbiolo (100%)
- Classification
- Barbaresco DOCG
- ABV
- 14.0%
- Price
- EUR 55 to 100 at retail
- Drinking window
- 8 to 28 from vintage
- First vintage
- 1995
Frequently asked about Sottimano Barbaresco Cotta
What does Sottimano Barbaresco Cotta taste like?
Structurally full-bodied, firm tannins, high acidity with a long finish. From the Cotta district of Neive where the estate is based, a detailed, transparent single-cru Barbaresco in Sottimano's fresh, low-intervention style.
When should I drink Sottimano Barbaresco Cotta?
Drink 8 to 28 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Sottimano Barbaresco Cotta?
Roast guinea fowl is the canonical pairing. Other strong matches include Agnolotti del plin and Aged Castelmagno. Delicate game suits the cru's perfumed fruit.
What grapes are in Sottimano Barbaresco Cotta?
The blend is Nebbiolo (100%). The wine is classified as Barbaresco DOCG.