2016 Barbaresco, Currá, Sottimano, Piedmont, Italy

2016 Barbaresco, Currá, Sottimano, Piedmont, Italy

Product: 20168110804
Prices start from £99.50 per bottle (75cl). Buying options
2016 Barbaresco, Currá, Sottimano, Piedmont, Italy

Buying options

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Description

Showing darker and slightly more saturated fruit, the Sottimano 2016 Barbaresco Currá is a more robust and amply endowed wine compared to the other single-vineyard expressions in this portfolio. Drawing its fruit from the village of Neive, the Currá offers ripe berry and redcurrant with softer tones of spice and tilled earth. The wine's concentration and richness are an absolute pleasure, and you could direct this bottle to a heavier roasted meat dish when the time is right. Fruit is drawn from a 1.5-hectare plot in Neive.

Drink 2024 - 2045

Monica Larner, Wine Advocate (June 2021)

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Critics reviews

Antonio Galloni, Vinous95+/100

The 2016 Barbaresco Currá is energetic and tense, but it also shows a bit more oak influence than the other Barbarescos in the range. That should not be a huge issue, as the Currà is always slow to mature. Floral and spiced notes bring added lift as this detailed, finely sculpted Barbaresco opens up. Constantly changing in the glass, the Currà captures all the mystique and intrigue that are such essential attributes of top-notch, fine Nebbiolo. I loved it.

Drink 2022 - 2035

Antonio Galloni, Vinous.com (October 2018)

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Jancis Robinson MW17.5/20

Neive. Tasted blind. Mid to deep developing ruby with narrow orange rim. Firm nose of ripe fruit spiked with sweet baking spices. Compact sour-cherry fruit palate with bags of crunchy tannins. Succulent and with a tannic bite on the finish. Quite gorgeous.

Drink 2021 - 2032

Walter Speller, JancisRobinson.com (July 2021)

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Wine Advocate96+/100

Showing darker and slightly more saturated fruit, the Sottimano 2016 Barbaresco Currá is a more robust and amply endowed wine compared to the other single-vineyard expressions in this portfolio. Drawing its fruit from the village of Neive, the Currá offers ripe berry and redcurrant with softer tones of spice and tilled earth. The wine's concentration and richness are an absolute pleasure, and you could direct this bottle to a heavier roasted meat dish when the time is right. Fruit is drawn from a 1.5-hectare plot in Neive.

Drink 2024 - 2045

Monica Larner, Wine Advocate (June 2021)

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Jeb Dunnuck95/100

The 2016 Barbaresco Curra is ripe with brushed leather, sun-baked red plum, menthol, and cedar. The palate has a balanced structure, with ripe cherry, black truffle, and dried orange, and a firm tannic grip on the finish. Drink 2023-2038.

Sottimano is located in Barbaresco, with holdings in the five crus of Basarin, Curra, Fausoni, Cotta, and Pajore. The estate was founded in the late 1960s by RIno Sottimano and is today led by the entire family, Andrea, Elena, and Claudia. They do not use any herbicides or pesticides in the vineyard, and they only use minimal sulfur additions at bottling. Fermentation is carried out in wood, of which approximately 30% is new, and ageing is in neutral barriques for 18-20 months.

Drink 2023 - 2038

Audrey Frick, JebDunnuck.com (May 2021)

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About this WINE

Sottimano

Sottimano

Sottimano is a family-owned wine producer located in Neive, one of the villages in the Barbaresco appellation of Piedmont, Italy. The winery was founded in the 1970s by Rino Sottimano, who bought a farmhouse and some land in the Cottà Cru. Today, he is joined by his children Andrea, Elena and Claudia, who share his passion and dedication for making high-quality wines that reflect the terroir of their vineyards.

Sottimano produces wines from four different Barbaresco crus: Cottà, Fausoni, Pajoré and Currá, as well as a Riserva from old vines in Pajoré and Cottà. They also make wines from other local grape varieties, such as Barbera, Dolcetto, and Nebbiolo.

The winery practices organic viticulture and minimal intervention in the cellar, using indigenous yeasts, no fining or filtering, and only moderate use of oak. The wines are typically elegant, expressive and balanced, with a distinctive character and personality.

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Barbaresco

Barbaresco

The Piedmontese DOCG zone of Barbaresco is responsible for producing some of Italy’s finest wines. It occupies the same region and uses the same grape (Nebbiolo) as its bigger brother Barolo, but is a third of the size (only 640 hectares versus Barolo’s 1,700 hectares). It is also 50 years younger than Barolo, having produced wine labelled Barbaresco since 1890.

Barbaresco earned its DOCG after Barolo in 1980, largely thanks to the efforts of Angelo Gaja. The soils are lighter here than in Barolo – both in colour and weight – and more calcareous. The slopes are also less favourably situated and (relatively speaking) yield earlier-maturing yet extremely elegant wines that require less oak ageing (normally one year in oak plus six months in bottle). The appellation’s key districts are Barbaresco, Treiso, Neive and Alba.

Recommended producers: Cigliuti, Gaja, Marchesi di Gresy

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Nebbiolo

Nebbiolo

Nebbiolo is the grape behind the Barolo and Barbaresco wines and is hardly ever seen outside the confines of Piedmont. It takes its name from "nebbia" which is Italian for fog, a frequent phenomenon in the region.

A notoriously pernickety grape, it requires sheltered south-facing sites and performs best on the well-drained calcareous marls to the north and south of Alba in the DOCG zones of Barbaresco and Barolo.

Langhe Nebbiolo is effectively the ‘second wine’ of Piedmont’s great Barolo & Barbarescos. This DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style. Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15% other red indigenous varieties, such as Barbera or Dolcetto.

Nebbiolo flowers early and ripens late, so a long hang time, producing high levels of sugar, acidity and tannins; the challenge being to harvest the fruit with these three elements ripe and in balance. The best Barolos and Barbarescos are perfumed with aromas of tar, rose, mint, chocolate, liquorice and truffles. They age brilliantly and the very best need ten years to show at their best.

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