Sottimano Dolcetto d'Alba Bric del Salto 2020

€11.80

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Description

Details of wine

The Bric del Salto Dolcetto is the combination of three different vineyards of Dolcetto in Neive: Cottà, Basarin and San Cristoforo.

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Color

Rosso rubino intenso e brillante.

Smell

Si può cogliere il fruttato intenso e persistente, unito ad una elegante note speziata tipica di questa zona di Neive.

Taste

Ricco e deciso, sospinto da un'adeguata freschezza e sorretto da morbidi tannini.

Details

Features

YEAR 2020
ALCOL 12.00
FORMAT 0,75 L Standard

Details

Informations

CLASSIFICATION DOC Dolcetto d'Alba
TEMPERATURE 14-16
LOCATION Neive (CN)
REFINEMENT In acciaio inox per 6 mesi prima di venire imbottigliato, senza filtrazione nè chiarifica.
WINEMAKING Dopo una macerazione di circa 15 giorni, in cui la fermentazione alcolica avviene a temperatura controllata, il vino viene travasato in contenitori in acciaio inox dove svolgerà la fermentazione malolattica.
DECANTING 1 ora

Details

Awards

EXPERT YEAR MARK
EXPERT YEAR MARK
Wine Spectator 2015 89
Wine Spectator 2019 89
Wine Advocated 2017 89
Wine Advocated 2018 90

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CELLAR

Name: Sottimano
Start-up year: 1975
Cultivated hectares: 20
Winemaker name: Rino ed Andrea Sottimano
Address: Loc. Cottà, 21 - Neive (CN)
Web Site: www.sottimano.it

The Sottimano winery was founded in 1975 by Maggiore Sottimano; the first step was purchasing the cellar and the vineyard in the Cotta' 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: Cottà, Currà, Fausoni, Pajore' and, more recently, Basarin. Currently, our family cultivates an average of 18 hectares and the production is divided into five "crus" of Barbaresco: Currà, Cottà, Fausoni, Basarin and Pajorè, one Dolcetto "Bric del Salto", one Barbera "Pairolero" and a dry Brachetto, called "Matè". The company produces an average of 85,000 bottles. Rino has been joined by his son Andrea, as winemaker, and his daughter Elena to follow the family business. 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 processes, with no use of pesticides, artificial fertilizers or diserbants; the traditional diseases, that normally afflict the vineyards, are treated using eco-friendly products. The application of these products is kept to a minimum and they are used only if necessary. During the vinification, we don't use selected yeasts or bacterians, and the wines are bottled without filtering or fining.