Barbaresco ‘Cotta’, Sottimano
100% Nebbiolo from 50-70 year old vines. The fermentation and the maceration on the skins normally takes about 25 days. No selected yeasts are used. The malolactical 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. 15% of the barrels used for aging this wine are new; the remaining 85% have previously been used up to 4 times. There is no filtering and no fining prior to bottling. 400 cases produced.