Sottimano Dolcetto d'Alba Bric del Salto 2016
The Sottimano family is one of the best growers in the Barbaresco zone of Piedmont. In addition to top notch Barbaresco cru's the family also produces excellent Dolcetto and Barbera wines. The 'Bric del Salto' Dolcetto is made from a combination of three vineyards of Dolcetto in Neive: Cotta, Basarin and Curra. The average age of the vines in these three sites is 35 years old which is extremely old for Dolcetto. As an avid sustainable/organic grower, winemaker Andrea Sottimano only uses indigenous yeasts. The malolactic fermentation is completed in stainless steel, where the wine remains for approximately 8 months. No filtering or fining is done prior to bottling. This is a naturally made, excellent example of Dolcetto to serve with Italian sandwiches, cheeses, olives, cured meats, pizza and more. This is a perfect trattoria-style red.
The Wine Advocate raves : 'I can’t say enough good things about the Sottimano family and the work they have done over the years to firmly establish themselves among Barbaresco’s top growers. This is one of the few places in Piedmont where every wine is consistently delicious. The only question is how delicious.'
VinousA highlight in this range, the 2015 Dolcetto d'Alba Bric del Salto is powerful and rich, yet also restrained and light on its feet. Varietal dark fruit, licorice, spice and lavender along with firm beams of supporting tannin, give the 2015 much of its distinctive personality. The 2015 spent 20 days on the skins (long for Dolcetto) and was aged in tank. This is an unusually laid-back style for Sottimano. Here, it works beautifully.