Wines of Tuscany Masterclass

     Thursday August 16, 2018

Reservations Closed
Course Pairing / Description Wine
Hors D' Oeuvres Asparagus & Prosciutto Canape (Toast Round, Garlic Aioli) Smoked Gouda & Wild Mushroom Quesadilla (Pico De Gallo, Charred Tomato-Basil Aioli)
The Rivetti family story began in the 1890s when Giovanni Rivetti, grandfather to brothers Carlo, Bruno and Giorgio, left Piedmont for Argentina. Like many Italians at that time, he dreamed of returning rich and a powerful man, and perhaps even one day having the opportunity to make a great wine in his homeland. Though Giovanni never did, his son, Giuseppe (nicknamed "Pin"), fulfilled the dream. Pin married Lidia, purchased vineyards, and began to make wine. In 1977, the family took up residence at La Spinetta (meaning "top of the hill") in Castagnole Lanze, located in the heart of the area well-known for Moscato d'Asti, a rather light and simple dessert wine at the time. The Rivetti's believed, however, that Moscato had the potential for greatness and set out to prove it by producing the region's first single-vineyard Moscato wines, Bricco Quaglia and Biancospino. Over time, the family's vision became even grander, and in 2001 La Spinetta expanded beyond the borders of Piedmont, acquiring 160 acres of vineyards in Tuscany, between Pisa and Volterra, where three different 100% Sangiovese wines are produced. For La Spinetta, Sangiovese is the true ambassador of the Tuscan terrain. From 2004 to 2012, the indigenous Tuscan portfolio was completed with the production of a Colorino, a Vermentino, a Prugnolo Gentile, a Chianti and a Rosé wine made from Sangiovese and Prugnolo Gentile. The 2017 La Spinetta Rosé Di Casanova is as exotic and romantic as it sounds. Made from 50% Sangiovese (the noble grape of Chianti and Brunello) and 50% Prugnolo Gentile (a variation of Sangiovese as referred to in Montepulciano), this is a delicately salmon-colored Rosé that’s lean, precise, clean, tart and bright from one of the great modern estates in Tuscany. To start, there are wonderfully fresh floral notes on the nose - pink flowers and rose petals - along with mandarin orange and pink grapefruit. On the mid-palate, complexity of radicchio note, sliced ripe peaches, chalk and dry fruit emerge on the finish and linger as an aftertaste. This is complex wine with full body, but very crisp and clean. It is extremely flavorful yet agile, sexy and fresh. A very impressive Rosé that has the finesse and elegance of a Provençal style combined with the structure of an Italian red. 		La Spinetta Rosé Di Casanova 2017
Seafood & Soup Course Roasted Garlic-Heirloom Tomato & Basil Bisque (Spiced Calamari Frito, Basil Pesto, Shaved Regianno Parmesan)
Shhh.. It’s a secret which will be revealed during our blind tasting experience. 		??? White Wine from Tuscany
Pasta Course Rigatoni, Fennel Sausage & Charred Onion Sugo (Braised San Marzanno Tomatoes, Fresh Basil and Garlic and Asiago Cheese)
Shhh.. It’s a secret which will be revealed during our blind tasting experience. 		??? Red Wine from Tuscany
Beef Course Black Pepper & Rosemary Grilled Bistecca Alla Florentine (Herbed Parmesan and Garlic Polenta with Brunello Reduction and Butter Sautéed Baby Green Beans)
Though the worldwide reputation of Brunello has encouraged a certain conservatism among Montalcino estates, Altesino has always been an innovative leader. The estate pioneered the technique of aging its IGT wines in small French oak barrels, limiting the time spent in oak to enhance each wine's personality. The resulting wines were a groundbreaking improvement over those produced by traditional methods. No longer overwhelmed by wood, they were able to display the unique characteristics of the fruit, with softened tannins and perfect balance. Not content to rest on its laurels, Altesino became the first Montalcino estate to introduce the concept of "cru" wines, made with a special selection of grapes from a single vineyard. Elegance, finesse, and a fruitier, richer style are the trademarks of Altesino's wines, and have earned the estate a position among the very top producers of Brunello. This achievement is even more impressive considering Brunello is perhaps the most recognized Italian appellation. When the winery was purchased at the end of 2002 by the Angelini family, owners of nearby Tenuta Caparzo, winemaker Claudio Basla remained with the estate, emphasizing his commitment to maintaining Altesino's hard-earned reputation as a Montalcino institution and a global leader in innovative winemaking. The 2013 Altesino Brunello is made from 100% Sangiovese Grosso grapes hand-harvested from the Altesino, Castelnuovo dell'Abate, Macina, and Pianezzine vineyards. This wine is an example of finesse and elegance inherent to Montalcino's best vineyard sites. Ruby-red with a garnet rim, this wine's bouquet displays ample aromas of violet, wild berries, tobacco, chocolate, and vanilla. On the palate, Altesino Brunello is rich, full-bodied, and velvety. With velvety tannins, balanced acidity, and supple body, this Brunello is the wine of choice for rich dishes such as osso bucco, pot roasts, barbecues, and beef stew. 		Altesino Brunello 2013
Dessert Course Grilled Pound Cake “Tiramisu” (Rum Soaked Pound Cake, Espresso Mousse and Dark Chocolate Shavings with Blackberry-Red Wine Caramel)
Rita Tua and her husband, Virgilio Bisti, bought approximately 37.5 acres of land in 1984 and planted it with Cabernet and Merlot. They later purchased an additional 17.5 acres of land, bringing the total estate to 55 acres, of which about 45 are planted with vines. The winery released its first vintage in 1992 and soon began receiving praise and accolades from wine enthusiasts worldwide for its rich, full-bodied wines. In just five short years, its 100% Merlot had achieved cult-like status, receiving outstanding ratings from the world’s most prestigious wine critics and publications. Critic Robert M. Parker Jr. said the 1999 Redigaffi was “as close to perfection as a wine can get.” The following year, he gave the 2000 Redigaffi a perfect 100 score. The winery’s Bordeaux blend, Giusti di Notri, also garners near-universal praise. Little wonder that Tua Rita’s wines are considered among the most difficult to find in Italy. Tua Rita is located in Suvereto, a small medieval town in the Tuscan province of Livorno, on the coast south of Bolgheri. The winery lies at just 300 feet above sea level, on clay, silty soil. Luca D'Attoma, the estate’s winemaker, keeps yields to a minimum to ensure concentration of flavors. The estate’s total annual production is currently just 3400 cases. The 2016 Tua Rita Rosso Dei Notri is a youthful offering of a 50% Sangiovese and 50% blend of Merlot, Cabernet Sauvignon and Syrah, harvested from vineyards in the foothills of Suvereto, a small hilltop village in Tuscany. After a gentle pressing, the wine is aged for three months in French oak barrels and stainless steel tanks. This wine is deep ruby red in color, with aromas of black fruits, namely blackberries, plums and ripe black cherries over more subtle notes of cocoa, licorice and sweet spice. On the palate, the wine is smooth, with silky tannins and bracing acidity, showing structural balance long into the finish. 		Tua Rita Rosso Dei Notri 2016