Wine Tasting and Gourmet Sampling at Vini e Capricci. Sat 12th August

Event Date: Saturday, 12th August 2017 - Thursday, 1st January 1970
Start Time: 11:00 AM | End Time: 02:00 PM

Tasting Notes


Nero d’Avola. Cantine Mothia

Color: intense ruby red.

Fragrance: smells of red berries and ripe cherry with delicate note dilegno.

Taste: elegant, full bodied and wide. Pleasant persistence.

Gourmet matches: roasts of meat and first courses of strong intensity.

Grillo. Cantine Mothia


Color: straw yellow loads and brilliant.

Perfume: It features notes of ripe fruit, vanilla and toasted nuts.

Taste: soft and balanced.

Food Matching: Ideal for first courses of herbs, white meat and marinated tuna.

Food Sampling

Verzin® di vacca. Beppino Occelli

A marbled cheese made from full cream cow’s milk. Its name echoes the famous marble of the Frabosa quarries, as the paste is white with green (“verzin” in the Piedmontese dialect) streaks. Creamy and spreadable, it has a strong flavour but with hints of fresh milk. Verzin can be paired with a good Piedmontese red, even young, but a good-bodied still white will also go well with it.

Bra duro. Beppino Occelli

Porchetta d’Arricia. Cioli

 The Porchetta Cioli is renowned for its golden brown, crispy, and tasty crust due to proper high temperature cooking: 4 hours at above 250ºC. The area right under the belly may have a softer consistency. The meat is tasty thanks to all natural flavour enhancers like rosemary, pepper, and garlic. On the inside it has a white-pink colour. Even after a few days our porchetta is crispy on the outside and tender on the inside.
All animals are grown hormone free and that is what makes our products so extraordinary.