Wine and Gourmet Tasting at Vini e Capricci! Saturday 13th January

Event Date: Saturday, 13th January 2018 - Thursday, 1st January 1970
Start Time: 11:00 AM | End Time: 02:00 PM

Tasting Notes: Paul Cluver Elgin South Africa



The nose is a surprising combination of rose petal, litchi, cucumber, summer melon and mango.

It is deliciously fresh on the palate with a lovely lime and lemongrass finish.

Sauvignon blanc

The colour is clear and bright, with a hint of green.

The nose is clean and fresh with expressive granadilla, elderberry, gooseberry and black currant characteristics.

These flavours follow through onto the palate which has a lovely creamy texture – the result of extended lees contact and the higher Semillon portion.

Estate Pinot noir

This wine has a lovely luminosity – the colour is bright plum skin.

The nose has delicate earthy almond aromas combined with cranberry, pomegranate and raspberries.

On the palate these characteristics follow through combining with interesting seaweed, umami savory flavours.



Cusiè® con latte di capra e vacca

An exclusive speciality by Beppino Occelli who has created an original cheese made from goat’s and cow’s milk. It is aged for at least four months in the Valcasotto cellars on boards of wood from this valley. Beppino Occelli also recommends using Cusiè for preparing ravioli fillings, in strips on hot pasta or on cold seasonal salads.


Bresaola di Tacchino Renzini

Turkey bresaola is made with meats which are carefully selected and worked using the topside, i.e. the tenderest part of the turkey. This bresaola is marinated in tanks with aromatic herbs, hung in special rooms and lastly left to season for no fewer than 60 days.

Cacioricotta di Masseria