Wine and Food tasting with Chef Anthony -Southlake

These are the wines we are going to test in this event all paired with Italian  food prepared by Chef Anthony.

BOLLABIÒTT BRUT – CANTINA PRIMAVENA - ORGANIC

GRAPES: Chardonnay 100%.

ALTITUDE: 500 m.a.s.l.

PLOT: Canevino.

YIELD PER HECTARE: 85 q.

TERRAIN: marly, limy, clayey.

PLANTING DENSITY: 8.000 vines/ha.

VINE-TRAINING SYSTEM: Guyot.

HARVEST: 2018.

VINIFICATION: soft pressing with very low yields (65%).

FIRST FERMENTATION: autochthonous yeast (free-run must).

REFERMENTATION IN THE BOTTLE: selected yeast.

REFINEMENT ON YEASTS: > 36 months.

RESIDUAL SUGAR CONTENT: < 6 g/l.

PRODUCED BOTTLE: 30.000.

BOTTLING: WITHOUT ADDED SULPHITES.

PINOT GRIGIO AMPHORA - CASTELLO SANTANNA - FRIULI COLLI ORIENTALI D.O.C.

VARIETAL COMPOSITION 100% Pinot Grigio

PRODUCTION AREA Spessa (Colli Megaluzzi),

Cividale of the Friuli

SOIL TYPE AND DISPOSITION Eocene Marls

(Flysch of Cormons) on hill slopes

EXTENSION OF THE VINEYARD 0.5 hectares

ALTITUDE/EXPOSITION 140/150 m a.s.l., east/south-east

VINEYARD ESTABLISHMENT 1989-2005

VINE DENSITY 5000-6250 plants/hectare

VINE TRAINING SYSTEM Classic Guyot (6-8 buds)

YIELD PER PLANT approximately 1 kg

GRAPE HARVEST first week of September

WINEMAKING destemmed and cr ushed the grapes

undergo soft pressing. The first-press juice is cooled

for 24 hours, racked to remove the lees, and the must

is then inoculated with selected yeasts and allowed to

ferment at a controlled temperature.

AGEING on the yeasts in  amphora for about

9 months and further 3 months in the bottle.

CHIANTI CLASSICO RISERVA QUERCIOLO

Soil: clay soil with high quantities of calacreous stones, marl

and alberese (limestone rich in marl)

Land average: 350 mt. above sea level

Average density per hectare: 5000 vine stocks

Type of growing: Spurred cord

Blend: Sangiovese

Agronomic techniques: greenharvest is made by reducing the number of the

bunches to allow grapes to ripen efficiently with a higher

extractive power. Harvest is done by hand.

Vinification techniques: fermentation and maceration on the skin in steel vats for

15-20 days with temperature control ageing in new and

one years old French oak barriques (250 litres) for about

one year. In this period a natural malolactic fermentation

takes place. Ageing in bottles for at least 10 months

before releasing. After about two years Chianti Classico

Riserva Querciolo starts expressing its best characteristics

RE DIALE – LENOVELERIE - Bolgheri Superiore DOC

The body of velvet

Grapes and vinification: 33% Cabernet Franc, 33% Cabernet Sauvignon, 33% Merlot

The manual harvest begins with the Merlot and ends with the Cabernet Sauvignon and often more than a month can elapse between one grape variety and another. The grapes are immediately crushed and destemmed and then taken to steel tanks where the fermentation on the skins begins at a controlled temperature (28/30 ° C) which lasts for about a week. Maceration continues for about 15/20 days, with frequent pumping over and punching down aimed at extracting aromatic and coloring substances from the skins. 11 wine then begins its journey in wood where it remains for 18 months and is then bottled without further oenological operations. Each variety is processed individually and the cut is made only a few days before bottling.

Organoleptic examination

Impenetrable ruby ​​red color with flaming reflections. Intense aroma of wild berries with interesting floral and spicy notes.

Taste: black berry fruit with great persistence and spicy finish.

Serving temperature: 18/20 ° C

Compact and dense to movement. Aromas on the impact of blackberry and cherry in spirit, blueberry, floral notes of flowers in maceration, spicy notes of tobacco, black pepper, licorice, essence of undergrowth with wet moss. In the mouth, it confirms the presence of black berry fruit with a prevalence of blueberry intermixed by vanilla notes, wet leather and a light smoky puff. Alternation of balsamic and fruity notes. Great persistence. Spicy end.

FRECCIA DEGLI SCACCHI   

With a deep full red color this wine is complex with a great nose that melds ripe red cherry, spices, and a

floral element. Smooth and brilliant, with perfectly integrated acidic flavors of cherry, plum, and black pepper,

with oak notes of licorice and spices.

The wine has been awarded by the Gambero Rosso in 2022 with the Highest recognition, i.e. the Three

Glasses from Gambero Rosso, the most coveted prize in Italy.

Production area: Torgiano

Yield per hectare: 40Q

Type: Torgiano Rosso Riserva – DOP (DOCG)

Grapes Variety: Sangiovese

Aging: 12 month in French oak barriques, 24 month in bottles.

PICTORICIUS

An extraordinary wine is a great expression of Sangiovese grape, spices, red fruit and floral elements. A

limited production of only 5 barrels and for the vintage 2018 gave us only 1300 bottles.

The wine has been awarded by the Gambero Rosso in 2020 with the Highest recognition, i.e. the Three

Glasses from Gambero Rosso, the most coveted prize in Italy.

Production area: Torgiano

Yield per hectare: 40Q

Type: Torgiano Rosso Riserva – DOP (DOCG)

Grapes Variety: Sangiovese

Aging: 12 month in French oak barriques, 24 month in bottles.