I am very pleased to present an evening showcasing Sottimano wines with Elena Sottimano, daughter of the founder Rino Sottimano at Oso Ristorante on August 27th. The history of the vineyard began in the late 60’s with the purchase of the family home, cellar and Cotta Cru in the surroundings. His wife Anna was a key supporter in building up the vineyards over the years, while Elena joined since 2008. The family estate now comprises five vineyards of Barbaresco, Currà, Cottà, Fausoni, Pajorè and Basarin.
Their philosophy strikes a chord with me, especially their focus and attention on the vineyard work, recognizing that it is always the most important part of our estate. The family adopts a natural approach and passionate dedication to have achieve structured, pure and long aging wines. There is no use of sulphur until the final bottling, which happens with no filtering or fining. Annual production is approximately 85,000 bottles, comprising 20,000 of Dolcetto, 12,000 Barbera d’Alba, 20,000 Langhe Nebbiolo, 6,500 Brachetto Matè and 25,000 Barbaresco
“We are firmly convinced that everything in the vineyards should be done in a serious and respectful way, with the only target of preserving the delicate balance between soils and the ecosystem. Starting from the beginning, together with many other wineries of this region, we have begun to fight the traditional diseases of the vines with natural, environmentally friendly products, and to avoid any kind of herbicides and pesticides to preserve the natural balance of our soils”
We are very privileged, not only to have Elena host us for the evening, where we will kick off with Andre Roberts Champagne on the garden terrace, but we will be tasting through a near complete range of their portfolio, including the Brachetto, Barbera d’Alba, Langhe Nebbiolo, Babaresco Crus Curra, Cotta and Fausoni, 7 wines in total, with the oldest vintage being 2012. We are grateful to Arcodyn for the sponsorship of the majority of the wines for the evening.
The wines have been paired with the cuisine at Oso, where Chef Diego Chiarini is no stranger to the Singapore Italian dining scene, has been a team with Stephane Colleoni for more than a decade. Having worked in Asia since 1996, Chef Diego was keen to make the move from Piedmont to Singapore
(first at SENSO) and then some of the world’s leading restaurants, before moving to Singapore. These include Bice, located in the Tokyo Four Seasons Hotel, which has been voted one of the ten best Italian restaurants in the world, the Royal Monceau Hotel, Paris, the Four Seasons Hotel in Milano, and the Hotel de Paris in Monaco. Chiarini cites one of his leading influences as Alain Ducasse, the world famous chef de cuisines, which he worked alongside at the Hotel de Paris, Monte Carlo.
Oso has moved to Oasia Hotel location since 2017, the ambience has benefited from a more upscale and cosy setting, combined with city views from the 27th floor which we can enjoy prior to dinner. Consequently, we request that guests attempt to be there by 7pm for aperitifs, as we aim to start dinner promptly at 7.30pm given it is a mid week night.
Capacity is limited to 25pax only and members will be given priority booking for first 48 hours. Please note that no cancellations will be accepted after Aug 21, due to capacity constraints. We are starting the QR code and electronic payment collection with this event. Once your seats are confirmed, Laurence will send you a confirmation email with the QR code embedded for you to scan and make payment. Please follow the instructions therein to secure your seats.
Looking forward to seeing you at Oso on August 27!
Venue : Oso Ristorante, Oasia Downtown,
27th Floor 100 Peck Seah St, Singapore 079333
Date : Tuesday, 27th August 2019
Aperitif : 7:00pm
Dinner : 7:30pm
Dress : Smart Casual
Welcome Avruga Caviar in Blinis with Sour Crème Andre Robert Les Jardins Du Mesnil Grand Cru
Mixed Cold Cut of Mortadella, Salami & Parma Ham Sottimano Mate Vino Rosso, Brachetto 2016 Sottimano Barbera d'alba pairolero superiore doc rosso, barbera 2015
● ● ●
Pan Seared Sea Scallop Served with Cauliflower Puree Sottimano Langhe nebbiolo d.o.c. rosso, Nebbiolo 2015
● ● ●
“Stracci” Whole Wheat Pasta With Braised Tuscan Wild Boar in Red Wine Sottimano Barbaresco fausoni d.o.c.g. rosso, Nebbiolo 2014
● ● ●
Slow Cooked Pork Belly “Porchetta”, Black Figs In Red Wine Or Oakwood Grilled U.S. Prime Beef Sirloin served with Green Asparagus & Potato Ratte Sottimano Barbaresco curra d.o.c.g rosso, Nebbiolo 2013
● ● ●
Aged Italian Cheese with condiments Sottimano Barbaresco cotta d.o.c.g., Nebbiolo 2012 Sottimano Barbaresco cotta d.o.c.g., Nebbiolo 2014
● ● ●
72% Dark Chocolate Mousse, Orange Zest