Event Date: Saturday, 17th February 2018
Start Time: 11:00 AM | End Time: 02:00 PM
TASTING Notes Ferraton & Fils
Colour : bright, pale gold colour with silver tints.
Nose : aromas of white flowers and white fruit.
Palate : nicely balanced wine.
Clairette brings the freshness and white Grenache body and softness.
Colour : garnet colour with ruby reflects.
Nose : very ripe red fruit.
Palate : nicely structured with firm and meaty tannins.
Aromas of small ripe fruit and spices.
Colour : intense and bright rosé colour
Nose : aromas of red berries (raspberry, red currant).
Palate : fresh and lively attack, wine displaying a lot of freshness, roundness with aromas of red fruit (strawberry, raspberry).
A lot of minerality on the finish.
Losa di Vacca Occelli
A cheese made from raw cow’s milk. It comes in a low square form with the shape of a knot impressed by the cloth the curd is wrapped in. It has a soft and pliable consistency and a milky-buttery flavour. The ideal accompaniment for this cheese is a young white or red wine.
Occelli ® in foglie di Castagno (in Chestnut leaves)
A hard cheese that is left to age for about a year and a half. The wheels are then wrapped in chestnut leaves which transform them and enrich them with a strong, exceptional flavour. It pairs well with great Langa wines but is ideal with important dark craft beer too.
Umbriaco alle Vinacce Renzini
Umbriaco pork thigh seasoned in grape must is made from a careful selection of the best Italian heavy pork legs. Seasoning takes place in Umbria at the historic Abeto di Norcia ham workshop in the Sibillini mountains at an altitude of 1000 metres above sea level. After deboning, the ham is immersed in red wine with a high alcohol content and grape must for 15 days. The aroma thus penetrates the meat giving it an intense aroma and delicate flavour. When sliced it is round in shape and marbled. The outer surface of the ham is packaged with a coating of grape must which adds to its visual appeal.