cascina
sòt
Monforte d’Alba
“Cascina Sòt’s Barolo has great precision, intensity and drive, the finish lingering on very long. Hints of liqueur cherry in the aftertaste. A very smart young Barolo.”
Maurizio Sanso is the young man behind Cascina Sòt, a new and exciting name in Barolo introduced to us by Fabio from Conterno Fantino. His grandparents worked the family’s current land as farmer-tenants for decades until they managed to acquire the property in 1975. The family continued to grow grapes, selling the fruit to Barolo producers. Energetically Maurizio has taken this family business to the next level and produces wines of great fruit purity from the renowned cru of Bricco San Pietro. When asked whom he admires most in Barolo he names Bruno Giacosa – we can see where this fledgling estate is headed.
Maurizio’s textural version of Nascetta is in made in tiny quantities and involves 5-6 days skin contact and a degree of battonage. His Rosato is from first pressings and fresh to bursting. The Langhe Nebbiolo is juicy and serious, with barrel fermentation and 6 months in oak. Fruit for both Barolo wines are from 90+ year old vines grown in the Tantesi subzone of Bricco San Pietro. They are two very different interpretations – one lighter on it’s feet, the other showing serious depth of old-vine fruit. We chose Cascina Sòt for Maurizio’s incredible work ethic, humble approach and the focus on purity of fruit in his wines.
THE WINES
Cascina Sòt Langhe DOC Chardonnay
Produced in the coolest corner of the San Giovanni cru in Monforte d’Alba, Maurizio’s Chardonnay has a gently fleshy texture and medium bodied feel. with some limited battonage over a couple of months. Here the focus leans towards a linear but pulpy style dashed with minerals. Maurizio always strives for excellent fruit preservation and that methodology shows here. No malo.
Cascina Sòt Langhe DOC Nascetta
A unique Nascetta from the cool, NW face of San Giovanni cru in Monforte d’Alba made in tiny quantities (1000 bottles). 5-6 days of skin contact at the start of fermentation with hand punch downs. The wine is aged on lees for 3 months in a mix of in stainless steel (90%) and Acacia barrique (10%). A degree of bâtonnage to add texture and enhance the wines cleanliness. There is a little tannic grip - the result of impressive skin contact management. No malo.
Cascina Sòt Rosato ‘Tramonto’ (Nebbiolo/Barbera)
Nebbiolo and Barbera in equal parts, this is an ultra vibrant pink that sees two months bâtonnage for texture. Juicy and redolent with a bright mix of red fruits, it is has a beautiful medium weight and salinity.
Cascina Sòt Langhe DOC Nebbiolo
This Langhe Nebbiolo from the village of Monforte d'Alba is elegant and refined, with pristine fruit and a seductive, oh-so Nebbiolo aromatic lift. Barrel fermentation is followed by 40% of the fruit spending 6 months in large oak. A very classy balance is achieved.
Cascina Sòt Barolo del Comune di Monforte d’Alba DOCG
Impeccable, fruit-pure Barolo from the Tantesi sub-zone of Bricco San Pietro on the western slopes of Monforte d'Alba. Fermentation is in stainless steel with daily punchdowns and pump overs. Ageing takes place in large Slavonian oak botti for 32 months plus 6 months in bottle.
Cascina Sòt Barolo ‘Bricco San Pietro’ DOCG
Here Maurizio’s showcases his oldest vines (90 years) and the power of the Tantesi sub-zone of the Bricco San Pietro cru. Traditionally fermented in open top barrels with daily punchdowns and pump overs. Ageing takes place for 28 months in French oak – 60% new tonneaux and 40% second passage barrique – followed by a year in bottle.
FURTHER READING
To read more about Cascina Sòt follow the link below:
