mylifestylenews

2013-01-25

6 Minutes @ Elena Sottimano

Harlan's Bar & Restaurant hosted a wine dinner to capture the very essence of Italian dining with finest Italian wines brewed from a distinctive vineyard in Piedmont region together with the estate owner from the Sottimano Winery, Elena Sottimano in presence. mylifestylenews had a couple of guided wine tasting with Elena over a sumptuous dinner and a pleasant evening to find out more of this unique small production of elegant wine from the  Nebbiolo grape used.....

Sottimano winery was founded in 1975 by Maggiore Sottimano; the first step was purchasing the cellar and the vineyard in the Cottá area which is a very highly reputed area for
Nebbiolo grapes.

My father, Rino Sottimano has established and developed the estate by buying other prestigious vineyards: Cottá, Currá, Fausoni, Pajoré and, more recently, Basarin.


The wine estate currently cultivates an average of 18 hectares and the production is divided into five "crus" of Barbaresco: Currà, Cottà, Fausoni, Basarin and Pajorè, one Dolcetto "Bric del Salto", one Barbera "Pairolero" and a dry Brachetto and we called it "Matè". 

My brother Andrea who is also a winemaker joined in for the wine business and takes care of the wine production and I run the marketing and the operation.


Our philosophy is that we only use natural processes without any pesticides or artificial fertilizers. since 1990, we never use any pesticides, artificial fertilizers or diserbants during vinification as the traditional diseases normally afflict the vineyards. 

The application of these products is kept to a minimum and they are used only if necessary. They are only treated by using eco-friendly products and the wines are bottled without filtering or fining. 



The vintages from Sottimano are prominent in our unique structured and full-bodied quality. It is elegant and we produces an average of 85,000 bottles.

Particular attention need to be given to the cultivation of the vineyards and since is through very low yields, we can produce structured, full bodied wines, which can be aged for several
years. 

The arrival of Sottimano marks the arrival of some of the most acclaimed wines from the estate: Dolcetto ‘Bric del Salto’, Barbera ‘Pairolero’ and Barbaresco DOCG Curra, Bareresco Cotta and Barbaresco DOCG Curra, each pairing exquisitely a course oozing with flavors.

Barbaresco is made solely of the Nebbiolo grape and is required to be aged for only two years. They  are pronounced with aroma of red fruits, flowers, licorice and tar and from time they develop flavors of truffle and earth. 

Nebbiolo grape is fantastic and it maintains a particular elegance, it is powerful and the mineral contain makes the wine so refreshing and it will then turn into a more aggressive palate with great aroma.

The best way to enjoy Sottimano wine is to enjoy it with great appreciation and respectable spirit of its production. Be honest and clear to yourself for what you want.




The 6-course-menu were paired with the elegant and sensational Sottimano wines and The star of the vintages and the highlight of the dinner were the Barbaresco BOCG Cotta 2007, Barbaresco DOCG Pajore 2007 and Barbaresco DOCG Curra 1998. 

<Smoked Sturgeon Carpaccio, Caviar, Celeriac, Grapefruit and Lemon Sugar> paired with <Dolcetto D’ Alba Bric Del Salto DOC 2010>. The Bric del Salto Dolcetto is the combination of three different vineyards of Dolcetto in Neive: Cottá, Basarin and San Cristoforo. The fermentation and the maceration on the skins normally takes about 9 days. No selected yeasts are used. The malolactical fermentation is completed in stainless steel, where the wine remains for approximately 6 months. There is no filtering and no fining prior to bottling. The “Bric Del Salto” Dolcetto is the result of the different soils of the “crus” in which the vines are grown. It is well balanced in all of its components, starting with its deep color, its fruity, rich and elegant nose, and a complex, lingering and fresh taste.


The <Porcini Risotto, Lobster Medallion, Cress and Shellfish Red Wine Jus> paired with <Barbaresco DOCG Cotta 2007>. The Cottá has an intense garnet color; the nose is as always more fruit-driven with notes of red and black fruits, a typical aroma in this zone, and refined nuances of mint. On the palate it displays notable length as well as a great combination of finesse and power with layers of ripe fruits more evident as the wine opens up in the glass. The tannins are expressive and silky.
The <18 Hours Braised Japanese Pork Belly, Red Cabbage, Mashed Potato and Quince Jam> paired with <Barbaresco DOCG Pajore 2007> and <Barbaresco DOCG Curra 1998>. The Barbaresco Pajoré shows a nuanced nose of spices and minerals, tobacco, little red fruits and very elegant and refined notes of violet and licorice. On the palate there is a good combination of elegance and finesse; it’s a wine with a great length and a strong personality, where its well refined fruit and the precise minerality are perfectly combined; the tannins are, as usual, very elegant and velvety. The <Barbaresco Currá> has a deep garnet red colour; the nose reveals its great personality with a powerful, fruit driven aroma, integrated by notes of menthol, red fruits, tar and hints of spices. On the palate, as the wine opens up in the glass, it displays ripe red fruits, licorice and minerals well balanced by an intense and mineral-like freshness on the finish. The tannins are firm but well-integrated.


<Slow Cooked French Quail Roulade, Broccoli, Wild Mushrooms and Foie Gras> paired with <Barbera D’ Alba Pairolero DOC 2009>. The The Pairolero Barbera is a blend of two different vineyards of Barbera in Neive: Basarin and San Cristoforo. It has a dark, inky red, with loads of red fruits, minerals and a touch of graphite on the nose with a long, rich taste in which the fruity components and the spicy notes are well balanced by a good acidity.
<Melted Vacherin Mont D ‘or on Walnut Toast, Spanish Ham, Caramelized Fig and Truffle Honey> & <Mable Cheese Cake, Mini Apricot Filo Tart and Vanilla Ice Cream>




* Special thanks to Harlan's Bar & Restaurant @ the interview arrangement.

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