Cascina Sot
Barolo Bricco San Pietro 2021
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | 28 months in French oak (60% new tonneaux and 40% second-fill barriques) followed by one year in the bottle |
- Designation and grape: Piedmontese Red DOCG from 100% Nebbiolo grapes.
- Origin: Single Bricco San Pietro vineyard in Monforte d’Alba, Guyot-trained.
- Vinification: 25 days in Slavonian oak barrels, with submerged cap.
- Ageing: 28 months in French oak followed by 12 months in the bottle.
- Serving: Decant for one hour at 18–20°C; ideal for red meats, game and cheeses.
Description
What type of wine it is
Barolo Bricco San Pietro by Cascina Sot is a still red wine with Denominazione di Origine Controllata e Garantita (DOCG) status, made exclusively from Nebbiolo grapes, an authentic expression of the Piedmont region. Aged in oak barrels, it is distinguished by an elegant and deep structure, accompanied by a complex aromatic bouquet. Its sensory profile, esteemed by international critics, is designed to ensure a wonderful evolution over time. It enhances the intense flavours of the table, pairing perfectly with red meats, game and mature cheeses, preferably with one hour of decanting and served at 18–20 °C.
Where it comes from
This red originates from Monforte d’Alba, a municipality famous for the unmistakable territorial identity it bestows upon its wines. The grapes grow in the historic Bricco San Pietro vineyard, carefully managed using the Guyot training system with trellising to ensure optimal ripening. The harvest takes place late, between the second and third ten days of October; this wait allows for the picking of rich, ripe fruit, essential for creating a long-lived wine capable of undergoing prolonged ageing.
How it is produced
Production begins with a traditional fermentation and maceration of approximately twenty-five days in Slavonian oak vats using the submerged cap method. The temperature is maintained between 27 and 29 °C, with three pump-overs and three manual punch-downs per day to extract colour and structure. Subsequently, the wine rests for twenty-eight months in new and second-passage French oak barrels, enriching the bouquet in a balanced manner. A final bottle-ageing of twelve months completes the process, ensuring a well-defined aromatic complexity.
Awards
-
2021
96/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2021
3One of the most prestigious wine guides in Italy.
Tasting notes
Color
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1975
- Bottles produced: 70.000
- Hectares: 19
After working for years as sharecroppers in the estate, Maria and Giuseppe bought the property. Then, with their son Leonardo – together with his wife Silvana, the wine business became the main company task.
Today the winery cultivates its own vineyards, some of which are set among the most prestigious cru of Barolo.
Dedicating the best care to the vine plants, precious and straightforward grapes are harvested and, during the vinification phase, are processed to bring out the intrinsic characteristics of each vine. Finally, with aging, the Cascina Sòt wines are further embellished, acquiring valuable tertiary hints.
Thus, from a small winery, wines are created, taken care of down to the finest detail and with the utmost attention paid to every single work step, very expressives and able to enhancing the varietal and the terroir of their origin. Read more
| Name | Cascina Sot Barolo Bricco San Pietro 2021 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Cascina Sot |
| Origin | Monforte d'Alba, Piedmont, Italy |
| Cultivation system | Guyot vertical trellis system |
| Harvest | Second and third ten-day periods of October |
| Fermentation temperature | 27–29°C |
| Fermentation | About 25 days |
| Production technique | Traditional fermentation and maceration in Slavonian oak vats with a submerged cap, involving manual pump-overs and punch-downs |
| Wine making | Traditional fermentation and maceration for approximately 25 days in 25-hL Slavonian oak vats, with a submerged cap; three pump-overs and three manual punch-downs per day at 27–29 °C. |
| Aging | 28 months in French oak (60% new tonneaux and 40% second-fill barriques) followed by one year in the bottle |
| Allergens | Contains sulphites |