Barbaresco ‘Cotta’, Sottimano
100% Nebbiolo from 40-60 year old vines planted to limestone and clay. The fermentation and the maceration on the skins normally takes about 40 days. No selected yeasts are used. The malolactic fermentation happens naturally in French barrels coopered expressively for us by Francois Frères in Burgundy. The wine stays in these barrels for approximately 24 months, half of this time on its lees. 10-15% of the barrels used for aging this wine are new; the remaining barrels have previously been used up to 4 times. There is no filtering and no fining prior to bottling. 650 cases produced.
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