Cascina Sòt Barolo 2017

Cascina Sòt

More Wines from Cascina Sòt

Our tasting impressions

Before dismissing 2017 Barolo for not achieving the remarkable heights of the previous year, remember: if all you have in your cellar is 2016 Barolo, you will wait a long time to enjoy them at their best. Vintages like this are useful when you want to drink good, accessible Nebbiolo. With this one, we like the inviting nose, the pliable tannins and the lovely, precise red fruit...and we'd happily drink it anytime.


About this wine

The Nebbiolo vines are in Bricco San Pietro, planted at 380m with southwest exposure. Training is in the Guyot counter-espalier system. Harvesting is the third week of October.

Fermentation is in steel tanks for 20 days at a controlled 28º with floating cap. Pumping-over and punching down each are performed three times per day. Aging is 32 months in Slavonian oak botti, then 6 months in bottle. 


About the grape

Nebbiolo, the name believed to be derived from nebbia, Italian for fog is a grape with one of the most protracted maturation cycles. It buds in early spring and ripens late fall (when the winter nebbia from the Alps reaches the vineyards).


Nebbiolo vines tend to grow upwardly with abandon, so management is essential to limit grape production and channel energy to them. They also are very particular about where they will thrive, which is why Nebbiolo is seldom found outside of Piedmont. Even there, it only is successful when planted on south facing slopes (much sun is needed for ripening), at elevations between 250 and 450 meters (lower there is too much frost exposure, higher the grapes won’t ripen).


Wines from Nebbiolo usually are pale-colored, high in acidity and very tannic. Common flavor descriptors are rose and tar. They tend to be highly aromatic.


About the vintage

Hot and dry were the prevailing climate conditions during the 2017 growing season in Piedmont. Most harvested in August - about two weeks earlier than is typical. So, while production levels were reduced, as is often the case, skilled producers are able to craft wines of great concentration. Overall, supple, more accessible wines were produced. Acidity was a concern but well-made wines have ample freshness.


Suggested Glassware: Grassl Cru

Cascina Sòt

Young, Maurizio Sanso is a third generation grape farmer but he is the first to make wine. His grandparents began as sharecroppers but eventually purchased the property. His parents, Leonardo and Silvana and his sister Lorena work closely with him on the 17ha sustainably-farmed estate producing about 50,000 bottles per year.


Maurizio is fluent in and respectful of the traditions in the Langhe - but he is not bound by them. The vast array of winemaking and aging vessels in his cellar is an indication that he has an adventurous spirit. He also believes in producing each wine in a way that will best convey what its terroir has to offer. Some of these practices might fit into a description of a modernist producer but it is hard to describe this young talent in such a confining and ultimately inaccurate way.


Already gaining recognition in Europe for his precocious talent, Maurizio seems poised for a wider stage. VDLT is pleased to play in role in bringing the wines of Cascina Sòt to the United States.