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Sottimano, Barbaresco 'Cotta', 2020

Red Wine from Piedmont, Italy
by Sottimano
$82.99
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Among Sottimano’s single-vineyard Barbaresco bottlings, Cottà is often the most immediately appealing. The site—on the border of Neive and Barbaresco—brings warmer exposures and deeper soils, resulting in a style that leans a touch richer, with rounder fruit and more early charm than its siblings, but never lacking in backbone.

The 2020 vintage captures that balance beautifully. There’s plenty of Nebbiolo structure—firm tannins, fresh acidity, and a savory, earthy undertone—but also generosity: ripe cherry, rose petal, licorice, and spice, all layered into a wine that feels open but quietly built for the long haul. It was fermented naturally, aged in mostly used barrique, and bottled unfiltered—hallmarks of Sottimano’s detailed, hands-off approach.

Drink it now with a long decant, or cellar for 8–15 years to watch it shed fruit and reveal more savory complexity. For fans of Barbaresco who want depth and polish without losing site expression, Cottà is a standout.

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Antonio Galloni

96 points

"The 2020 Barbaresco Cottá is dense, powerful and closed in on itself. Black cherry, plum, spice, menthol, mocha and earthiness add to an impression of gravitas. Huge tannins give this potent, brooding wine a great deal of structure. This impressive, young Barbaresco needs time." —Vinous

More about Sottimano

Andrea Sottimano is part of a family that's been making Barbaresco since the late 1960s, and he's one of the best in the region. Organic farming, indigenous yeasts, no filtering—wines that taste like the soil in your mouth.

Wine Details

  • Grape Variety

    Nebbiolo

  • Vintage

    2020

  • Size

    750ml

  • Farming Practice

    Organic

  • Style

    Tannic

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

From the Importer

What Skurnik Wines has to say about this wine:

100% NebbioloFrom 40-60 year old vines planted to limestone and clayFermentation and the maceration on the skins for about 40 daysNo selected yeasts usedNatural malolactic fermentation in French barrels coopered expressively for Sottimano by Francois Frères in BurgundyRemains in the barrels for approximately 24 months, half of this time on its lees10-15% new barrels used for aging, the remaining barrels have previously been used up to 4 timesNo filtering and no fining prior to bottling650 cases produced

Tasting Notes & Food Pairings

Perfect Pairings

Grilled lamb chops, aged prosciutto, wild mushroom risotto, roasted chicken, herb-crusted steak

Tasting Profile

Elegant Barbaresco with red cherry, floral, and mineral notes; silky tannins, balanced acidity, and a long, refined, savory finish.

Barbaresco's getting hot fast and we are now in what may be a fairly short window when good buying opportunities abound. Tighter allocations and higher prices seem to be just around the corner.

How did we get here? Sottimano's story explains a lot.

It started in the late 1960s, when Sottimano, based in Neive with vines there and in Treiso, was among the first to follow in Gaja's steps and set up shop selling domaine bottlings. You can still, very occasionally, find old bottles of Sottimano from the 1970s and they are amazing. Then, in the 1990s, Sottimano went through a modern phase. Like so many other producers, they made wine with too much new oak.

But the domaine started change things up in 2004. Not everything at once, of course, but between 2004 and around 2010, Sottimano cut down drastically on new wood, eliminated all chemicals in the vineyard, and switched to wild yeast fermentation. The results have been stunning. As Kerin O’Keefe puts it in her great book, Barolo & Barbaresco, Sottimano “has undergone a radical and very welcome change in all aspects of its wine-making philosophy [and] is now turning out terroir-driven Barbaresco that are both exquisite and complex.”