Event Date: Saturday, 1st July 2017
Start Time: 11:00 AM | End Time: 02:00 PM
Chateau la Coudraie. Cordier
After its lovely crimson-ruby colour with raspberry tints, Château La Coudraie, Les Rosiers and Haut Peyruguet Reds reveals a nice powerful bouquet of red fruit scents with hints of flowers, spices and mildish mint. On the palate, it is fleshy, rounded and fruity with fine, mature tannins and a lovely fresh finish.
Chateau Puy Laborde. Cordier
Deep crimson colour. The nose boasts highly elegant aromas of blossom and fruit. This wine with its supple, mellow tannins is generous, rounded and well balanced.
Chateau Petit Bois la Garelle. Cordier
A great value St Emilion Grand Cru with aromas of blackcurrants and blackberries alongside tobacco and forest floor notes. Round and elegant on the palate with firm tannis and good lenght.
Cusiè di pecora. Beppino Occelli
An exclusive speciality of Beppino Occelli who has created an original cheese made from sheep’s and cow’s milk. It is aged for at least four months in the Valcasotto cellars on boards of wood of this valley. Beppino Occelli recommends using Cusiè also for the preparation of ravioli fillings, in strips on hot pasta or on cold seasonal salads.
Pecorino Trebbione. Monnalisa Salcis
This cheese is based on unpasteurized “raw” sheep milk. Here, milk retains its original organoleptic properties. The milk used must comply with the microbiological parameters. There are few eligible sheep. So the taste can change throughout the year depending on the season and the vegetation of the pastures. Production depends on how much milk is acceptable. The pasta is compact and robust with small holes characteristic of natural fermentation.
The flavor is very intense with a very strong and lasting aftertaste.
Pancetta arrotolata. Salumificio Chiapella