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Sottimano Barbaresco Vigne Masué Currá 2003

Winemaker's Notes:

The Sottimano family (Rino and his wife Anna with their three children) have worked hard to elevate their estate into the top echelon. Particular attention is given to the cultivation of the vineyards; in this way, through very low yields, it is possible to produce structured, full bodied wines, which can be aged for several years. Since 1990, the vines have undergone only natural treatments with no use of pesticides, artificial fertilizers or weedkillers; the traditional diseases that normally afflict the vineyards are treated using eco-friendly products. During the vinification no selected yeasts are employed, and the wines are bottled without filtration or fining.

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Sottimano:
The Sottimano winery was founded in 1974 by Maggiore Sottimano; the first step was purchasing the cellar and the vineyard in the Cottá area, a very highly reputed area for Nebbiolo grapes. Since then, Mr. Rino Sottimano the owner has developed the estate by buying other prestigious vineyards: Currá, Fausoni, Pajoré and, more recently, Basarin. Currently, our family cultivate an average of 13 he... Read more
The Sottimano winery was founded in 1974 by Maggiore Sottimano; the first step was purchasing the cellar and the vineyard in the Cottá area, a very highly reputed area for Nebbiolo grapes. Since then, Mr. Rino Sottimano the owner has developed the estate by buying other prestigious vineyards: Currá, Fausoni, Pajoré and, more recently, Basarin. Currently, our family cultivate an average of 13 hectares and the production is divided into five “crus” of Barbaresco: Currá, Cotta, Fausoni, Basarin and Pajoré,one Dolcetto “Bric del Salto”, one Barbera “Pairolero” and one dry Brachetto , called “Maté”. The company produces an average of 60,000 bottles. Read less

The Sottimano family (Rino and his wife Anna with their three children) have worked hard to elevate their estate into the top echelon. Particular attention is given to the cultivation of the vineyards; in this way, through very low yields, it is possible to produce structured, full bodied wines, which can be aged for several years. Since 1990, the vines have undergone only natural treatments with no use of pesticides, artificial fertilizers or weedkillers; the traditional diseases that normally afflict the vineyards are treated using eco-friendly products. During the vinification no selected yeasts are employed, and the wines are bottled without filtration or fining.

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