WINE TASTING AND GOURMET SAMPLING THIS SATURDAY 25TH FEBRUARY

Event Date: Saturday, 25th February 2017

Join us this Saturday, 25th February for some Wine Tasting & Gourmet Sampling. This Saturday’s event will also include pasta tasting – Raviolacci al farro con formagio e noci

WINE TASTING NOTES

 

Montepulciano d’Abruzzo

Bright ruby-red in color, this youthful red offers explosive aromas of blueberries, cherries, licorice, and sweet spices. On the palate, it is medium-bodied with plentiful acidity and a pleasant finish.

Cerasuolo d’Abruzzo

Intense salmon-pink in color, with generous aromas of sour cherry, strawberry jam and wild herbs. This wine is medium-bodied and fresh, with layers of bright fruit flavor, brisk acidity, and defining minerality that culminate in a long and balanced finish.

Trebbiano d’Abruzzo

Concentrated and elegant, Valle Reale’s Trebbiano d’Abruzzo combines bright fruit with delicate aromas of white flowers and flint (an aroma encouraged by the old-fashioned pied-de-cuve technique).

GOURMET SAMPLING

 Raschera D.O.P.

The name comes from the Raschera Alpine lake located at an altitude of 2000 metres in the Maritime Alps. Beppino Occelli Raschera is a cheese produced from raw cow’s milk. After a minimum two-month ageing period it acquires a delicate flavour that becomes more intense over time.

Monna Lisa Stagionato in Grotta

By the gentle hills of Tuscany an exquisite cheese, seasoned cave in tufa was straw framed padded with branches and
reeds. The cheese comes fresh in August and is supported on wood which oozes grease and water. Rests tightly closed until November when it releases odors and flavors. It is made with pasteurized milk of sheep fresh worked with traditional methods with the addition of selected yeasts.

Produced in the province of Siena, from Dairy sheep’s milk Salcis strictly selected and worked according to the traditional method of obtaining a product highly valued and sought after in Italy and abroad.

Culatello

The premium Parma ham  is obtained from the part of the pork leg that is stripped of its outer rind, manually seasoned with salt and aromatic herbs, dressed with natural pig’s bladder skin and, last but not least, hand-tied, ready for maturing