Wine Tasting and Gourmet Sampling at Vini e Capricci! Saturday 10th May 2017

Event Date: Saturday, 10th June 2017
Start Time: 11:00 AM | End Time: 02:00 PM

Tasting Notes

 

   

Livio Felluga Sauvignon

Appearance: straw yellow with light green reflections

Nose: striking with a lively personality; it has aromas of lychees, elder, blackcurrant, starfruit, wild sage, asparagus, lime, passion fruit and pink pepper.

Palate: a fresh and fruity attack that is smooth, with a pleasant sapidity; the nose aromas are enriched by flavors of white peach, Fuji apple and nettle. Pink grapefruit in a citrusy aftertaste.

Livio Felluga Pinot Grigio

Appearance: yellow with light copper reflections

Nose: pleasant and intense, intriguing, aromas of melon, carob, mock-orange blossoms , nectarine peach, pear and almond blossom; hints of candied ginger and papaya.

Palate: well-structured, embracing and savory; notes of apricot and clementine combine with hints of whipped cream, almond milk, pistachio fading towards aromas of nettle.

 

Livio Felluga Nuarè

Appearance: ruby ​​red with garnet reflections.

Nose: delicate, with a complex bouquet in which hemp flowers, plum, fig tree, white pepper, cocoa beans, roasted coffee, dried figs, crème brûlée, finferli and undergrowth are interwoven.

Palate: intriguing and feminine, sliding, pleasant acidity in which mingle notes of avocado, thistle, mousse and salty brackish wakame algae.

 

Food Sampling

Salame di Fassona. Macelleria Oberto

Salame product with a milled medium grain of selected meat cuts from the prized Fassone
Piemontese cattle breed and pork Italian, giving it a delicate taste on the palate.
Stuffed in the natural ‘pealed’ hog or ‘straight’ bovine casing in the typical shape and size of
the “tourist” raw salami; 15 to 20 cm in length, weighing between 300 to 400 g per portion. It
is then hand tied or netted according to customer requirements.

Toma Monte Regale. Beppino Occelli

Cheese made from cow’s milk and with a sweet flavour. Simple yet enjoyable on every occasion, it has a soft consistency and is marked by small holes that typify the usage of raw milk. Taste and smell perceive tangs of floral and alpine essences. This cheese pairs perfectly with a vintage Dolcetto di Langa.

Monna Lisa Pecorino Stagionato in Grotta al Tartufo

This excellent sheep’s milk cheese is produced only in Tuscany, Italy and cave aged over 120 days producing a firm cheese with greater complexity and richness having a nice, and is enhanced with the perfect flavour of aromatic black truffles. Shaved onto Fettuccine, Risotto or savour alone with any good Tuscan red wine!