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The tasting |
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Bright garnet-carmine red. |
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Fragrant, with aromas of red and black fruits underlined by notes of mint, liquorice and aniseed. |
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Fine and juicy, with perfectly ripe red fruit, a velvety attack and silky tannins on a rich, enveloping finish. |
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The sommelier's advice |
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Serve at 14-16°C in a large glass. |
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Risotto with porcini mushrooms, roast lamb, brie with truffles. |
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From now until 2045 |
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The estate and the wine |
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Driven by an unwavering pursuit of excellence and authenticity, the Sottimano family crafts wines of remarkable finesse in Piedmont — reds with depth, sincerity, and structure that age beautifully over time. Their wines showcase the character of Italy’s finest terroirs, with a particular focus on Barbaresco and Barbera.
Passionate and deeply inspired by the elegance of Burgundy, the Sottimano family brings the same precision and refinement to their winemaking. By highlighting the nobility of local grape varieties, they allow the natural elegance of this exceptional terroir to shine through. Their approach includes single-vineyard vinification, organic farming, and meticulous aging practices — all hallmarks of a truly distinguished estate.
Today, Sottimano is regarded as one of the top producers in Barbaresco, with wines that evoke the legendary finesse of Burgundy’s greatest crus. |
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From a limestone terroir and the estate's oldest vines, the 2019 Red Curra Barbaresco is an immense wine with exceptional ageing potential. It's certainly a wine of great terroir, which never produces the most colorful wines, but the most strikingly fine; indeed, it's a very pure nebbiolo, with intensity nonetheless and very present black fruit notes. The minerality asserts itself forcefully, mingled with a touch of spice and the blond note of ageing, destined to melt away. Don't be in a hurry: the balance, elegance and purity are already there, but they'll last for many years to come. Few bottles are produced. Rated 96/100 by Parker. |
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Hand-harvested, indigenous yeasts. Fermentation and maceration on skins for 45 days. Malolactic fermentation in barrels. Aged 24 months in French oak barrels.
Unfined, unfiltered wine. |
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AWARDS |
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Robert Parker: 96/100 |
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