Event Date: Saturday, 6th May 2017
Start Time: 11:00 AM | End Time: 02:00 PM
Il Principe Langhe Nebbiolo DOC. Michele Chiarlo
100% Nebbiolo from vineyards of Barbaresco and Vezza d’Alba in the hillsides of Roero area. The soil is made up of bluish-grey, sand-rich, clayey calcareous marl; it is a soil poor in organic substances but with a considerable percentage of manganese and potassium. Highly evident is its typicality, characterised by varietal flavours and by the influence of the Roero terroir. Il Principe is a Nebbiolo that has been left to refine in large vats for a year; its organoleptic characteristics are extraordinarily classical. It is a noble wine of excellent character and pleasantness, suited to medium ageing
Garnet red of medium intensity with brilliant reflections. Intense of good complexity and great elegance, hints of small black fruits, plums and violet. Pleasant impact, ample and balanced with silky tannins; highly pleasing and long lasting. It is well balanced at 2 years old and has a life span that can easily arrive at 8-10 years.
First courses, red and white meat, medium-ripe cheese
POINTS OF DISTINCTION
- 100% Nebbiolo from vineyards of Barbaresco and Vezza d’Alba in the hillsides of Roero area
Le Madri Roero Arneis DOCG. Michele Chiarlo
The Arneis grapes come from Roero, a small hillside area on the left bank of the Tanaro River, directly across from the Barbaresco zone on the right bank. The soil is rich in calcareous marl and sand with traces of clay. Fruit is hand harvested and soft pressed, then undergoes controlled temperature fermentation to maintain the grapes’ fragrance.
This wine has intense aromas of white flowers, mint and apricot. On the palate it is fresh and elegant, with a silky texture and fine acidity.
Pairs with hors d’oeuvres and cold cuts, appetizers and seafood.
POINTS OF DISTINCTION
- An intensely aromatic Arneis from the classic growing zone in Piedmont
- Unoaked, to showcase the grapes’ fragrance
Montald Albarossa. Michele Chiarlo
In the goblet is ruby red with some mild violet reflection. The nose is dominated by hints of berries, well accompanied by floral and spicy aromas. At the tasting is full, full bodied, harmonious, characterized by a good freshness. It closes with a little persistent finish.
Pecorino al Pepe. Monnalisa. Salcis
The flavor of the cheese blends with the flavor of the black 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.
Manzo Affumicato. Chiapella