Sottimano Dolcetto d'Alba Bric del Salto 2017
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.'
|Region||Italy, Piedmont, Dolcetto d'Alba|
VinousThe 2016 Dolcetto d'Alba Bric del Salto is gracious and light on its feet, with tons of varietal character, but a bit less richness than is typically the case for this wine. Lavender, licorice, red cherry and plum are nicely delineated in this attractive, mid-weight Dolcetto.
Wine AdvocateThe 25 days of maceration that the 2017 Dolcetto d'Alba Bric del Salto undergoes would be considered long by most standards, and as a result, the aromas are very pronounced. The fruit is delicate, and the mineral notes come out very strongly here. It is almost crunchy in terms of mouthfeel. This was a hot year, but you'd never know it with this wine because it has an oddly cool-climate personality. It's very floral and delicate on the nose with notes of blossoming rose. There is a refined or, you might say, even traditional side to this wine that you don't often see in its peers. Some 14,000 bottles were made. It's one of those subdued, floral and flinty light reds that would pair perfectly with a roast chicken sprinkled with rosemary and squeezed lemon.