Sotto launches new wine list
A taste of the old and new
Join Sotto, an Italian restaurant, in West Los Angeles during the evenings of March 2 – 3 for an introduction to their new wine list consisting of both new and classic wines. Wine Director Jeremy Parzen will be pouring and educating guests on the new wines available as Sotto’s wine list expansion includes old world classics of Southern Italy and new world wines of natural winemaking from California.
March 2012 wine list to include:
- Nanni Copè, a new blend of Palagrello Nero with smaller amounts of Aglianico and Casavecchia from one of Campania’s top winemakers, Giovanni Ascione.
- Cornelissen Contadino (rosé) and Munjebel Bianco, two rare bottlings of wines by the eluisve Etna (Sicily) winemaker, made with no manipulation whatsoever (“This wine,” reports the label, “is made the old-fashioned way and contains only naturally occurring preservatives. It is not filtered and therefore may develop natural sedimentation.”)
- COS Cerasuolo di Vittoria and COS Frappato, two of Sicily’s most famous wines by its leading Natural winemaker, Giusto Occhipinti. Classic expressions of Southeastern Coastal Sicily, red wines so bright and elegant in the glass that wine director Jeremy Parzen suggests pairing them with some of Chefs Zach Pollack and Steve Samson’s seafood creations.
- Naima by Bruno De Conciliis, organically grown 100% Aglianico, vinified with extended maceration time — a dense, chewy tannic expression of Southern Italy’s nobel red grape variety that will wow even the diehard Napa Valley Cab lover. Named after the composition by John Coltrane.
- Donkey & Goat Sluicebox (by the glass!), a white Rhône variety blend by one of California’s leading Natural wine producers, named after the Californian gold prospector’s technique for gathering the precious metal.
- Broc Chardonnay, the “anti-California Chardonnay” expression of Chardonnay, the world’s most dynamic and versatile grape. No oakiness or buttery flavors here: steely, minerality- and acidity-driven Chardonnay grown at high elevation and in cool Northern Californian climate in order to achieve balance through terroir expression.
Photography provided by Sean Murphy