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Sottimano Cottá Barbaresco 2014

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Art. # 2632

Вино направено от лозя на възрастат около 70 години. Ферментацията протича 40 дни и започва с местни диви дрожви. Малолактична ферментация, която протича във френски бъчи от Бургундия специално изработени за Сотимано. Виното отлежава на фините утайки за 24 месеца. 


  • Fruit
  • Body
  • Dryness
  • Tanins
  • Sweetness
  • Freshness
  • Alcohol




  • Rose Rose
  • Sour Cherry Sour Cherry
  • Soil Soil


Large glass for red wine

Serving Temperature

Room Temperature Room Temperature

Food pairing

  • Red Meats Red Meats
  • Raw Dried Meats Raw Dried Meats
  • Roasted Vegetables Roasted Vegetables


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More about this wine

Black Sea region

Black Sea region

The Black Sea coast is an area where nearly 30% of Bulgarian vineyards are concentrated. The climate, with warm summers and mild winters, is suitable for growing white varieties. Autumn is warm and long, which favours the accumulation of enough sugars to produce fine white semi-dry wines. Over 50% of white grape varieties in Bulgaria are grown here, and the most common are Dimyat, Riesling, Uni Blanc, Muscat Ottonel, Traminer, even Sauvignon Blanc. The wines have a pleasant fruity aroma, rich taste and elegant freshness. The old endemic variety Dimyat, in addition to being suitable for dry, is often used for the production of dessert wines, as well as for fine aromatic distillates.

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Nebbiolo is the grape variety behind the top-quality red wines of Piedmont in Italy, the most notable of which are Barolo and Barbaresco. Nebbiolo wines are distinguished by their strong tannins, high acidity and distinctive scent – often described as "tar and roses". The name comes from nebbia (fog) which is a common view of the vineyards in autumn. Powerful and intense, Barolo is the most famous and prestigious Nebbiolo-based wine, but it is increasingly rivaled by the slightly more elegant and perfumed wines from Barbaresco to the northeast, which rose to prominence in the late 20th Century.

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