Event Date: Saturday, 20th May 2017
Start Time: 11:00 AM | End Time: 02:00 PM
Barbera d’Asti Superiore DOCG ‘Palas
This is Michele Chiarlo’s coolest Barbera. A fruity cherry scented wine with its ripe red berried fruit is a vibrant expresssion of the Barbera grape. Harmonious with great freshness, it has a clean and elegant finish.
Moscato d’Asti DOCG ‘Palas’
The Moscato d’Asti Palas has a fresh, fruity and elegant bouquet with notes of sage and tropical fruits. It has an excellent and enjoyable full taste with clear bubbles conveying the final freshness. It is moderately sweet.
Michele Chiarlo Le Marne Gavi
Delicate scents of honeydew melon, orchard fruit and a whisper of white spring flower lift from the glass. The savory palate offers white peach, green apple, sage and a hint of toasted almond alongside bright acidity. A light mineral note signals the close.
Salame al chianti. Salcis
Salame al Chianti is a salami produced with 4 pieces of meat (shoulder, scotch, ham trimming, bacon) selected and finely ground. In addition to the pepper in grains and the traditional aromas, Chianti wine is added in proportion to the taste, which is delicate but recognizable.
Pecorino al Peperoncino. Monnalisa. Salcis
From the gentle Tuscan hills a delicious cheese with chilli pepper.
The flavor of the cheese blends with the flavor of the chilli pepper, creating an amazing aroma and taste. It’s made with fresh pasteurized sheep’s milk and it’s prepared with traditional methods, with the addition of selected enzymes.
Special to prepare starters, bruschetta, salads, to fill buns or simply enjoyed at the table with a glass of red wine.
Produced by Dairy Salcis, in the province of Siena, from sheep’s milk rigorously selected and processed according to the traditional method thus obtaining a very popular cheese.
Valcasotto® Beppino Occelli
This exquisite cheese, coveted by “Kings”, is made with good raw cow’s milk. With its full and inviting flavour, its square-shaped form was once used for it to perfectly fit the saddle of the mules for transport and its weight is suitable for long aging. Its intense and persistent scent is the same that reminded the kings of the sun and the fragrant grass of the pastures of their beloved farmhouse: “Grangia Reale” of Valcasotto. Valcasotto, produced in 4- or 6-kg forms, has a ripening period that goes from 3-4 months (Valcasotto Selezione) to a maximum of 5-6 months for Valcasotto Gran Riserva