Barbaresco 'Cottá'

• Nebbiolo from 40 to 60-year-old vines in Neive planted to limestone and clay
• Indigenous yeast fermentation and maceration on the skins for approximately 40 days
• Natural malolactic fermentation in French barrels coopered expressively for Sottimano by Francois Frères in Burgundy
• Remains in barrel for approximately 24 months, half of this time on its lees
• 10-15% new barrels used for aging, the remaining barrels have previously been used up to 4 times
• No filtering and no fining prior to bottling
• 650 cases produced annually

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