tip of the month
470 Blanc de noir
The Oltrepò Pevese territory is counted among the best Italian terroirs for the cultivation of Pinot Noir, it is no coincidence that the Tommasi family has invested in this territory with the "Tenuta Caseo" where the vineyards are at a rather high hilly altitude, guaranteeing that ideal microclimate for the vine. 470 is the vineyard's altitude above sea level. Seeing is believing.
530 Blanc de noir rosé
Unlike what one might generally think, making a rosé wine is very difficult, even more so since it is a classic method; in fact in Champagne, those in rosé, depending on the method used, are always the most prestigious. What we liked about this sparkling wine is the delicacy of the color, that onion skin that we like so much, combined with the refined bubbles. A real exercise in style, at the right price.
Colle Massari Castle
This organic wine comes from vineyards located approximately 300 meters above sea level, with different sun exposure and soil composition. The soil is made up of alternating layers of sandstone, marl and clay-limestone, as well as gravel deposits, which provide ideal conditions for the cultivation of a characteristic and demanding grape variety. After an overnight cold maceration, the wine is fermented in temperature-controlled stainless steel tanks and aged for five months, resulting in a refreshing, dry palate with notable minerality. With its notes of Granny Smith apple, white peach and sweet lime, as well as hints of exotic fruit. In this wine we find all the experience of Colle Massari, which derives from great names in oenology such as Podere Grattamacco in Bolgheri and Tenuta Poggio di Sotto in Montalcino.
Benefit
On the roads leading to Pomino, I am captivated every time by this unique corner of Tuscany: the rolling hills and majestic cypresses suddenly transform into steep slopes, offering cooler temperatures in summer and the magic of snow in winter. Enchanting forests of centuries-old fir and redwoods surround the Chardonnay vineyards, planted here since 1855. At an altitude of 700 metres, in 1973 the Cru Benefizio was born, the first white wine in Italy to ferment and age in barrique .
Provençal Tuscany
Aurea comes from grapes grown at an altitude of 150 meters above sea level in clayey soils rich in skeleton and with excellent southern exposure. The secret of Aurea lies in the combination of territorial characteristics, vineyard management and, of course, the human factor. Aurea is the result of the proximity to the sea, of careful cultivation of the white varieties and of a white production process also for the Syrah. Its unmistakable elegance, combined with its full body, is the result of scrupulous care applied in the vineyard and cellar. From the careful manual harvesting of the bunches at dawn and in the coolest hours of the day, to the delicate pressing in the absence of oxygen, every detail is essential. The grapes are transported quickly to the cellar for careful and accurate work. Fermentation takes place at a controlled temperature (17°C) in 600-litre French oak barriques, 20% of which are new. After the blending of the two varieties and maturation on the fine fermentation lees, a selection of Syrah vinified in white from the previous harvest (Vin de Reserve) is added, aged in barrique for 20 months.
Elektro Gastronomic Gin
We offer you a truly original combination, with a Gastronomic Gin Tonic, using Elektro Gin, the Italian Gin obtained from the infusion of Saffron, mixed with an Indian tonic water to maintain the taste of this extraordinary artisanal distillate unchanged. We recommend this Gin Tonic paired with our Saffron Risotto with squid julienne, raw scallop and chilli pepper threads.
Lobster Gin "the Homard"
When the creativity of Kristof Marrannes, chef of the starred Belgian restaurant Ter Leepe, meets the creative madness of the Spirits by Design distillers, the result can only be something absolutely unimaginable, completely outside any limits set by existing Gins up to now. The Premium Marine Gin L'Homard in fact sees a whole lobster macerated per liter of pure alcohol, helping to make this distillate with a truly unique taste. To be tasted at least once in a lifetime, perhaps as an accompaniment to an exotic raw fish dinner.
Seapearl Gin Marine
Seapearl Gin is a gin created with an infusion of salicornia, commonly known as sea asparagus, and sea buckthorn which, together with the most particular "botany", i.e. oyster meat, contribute to the unique and marine taste of this gin. In fact, the salty notes immediately emerge on the nose, reminiscent of a pleasant sea breeze. When tasted, the flavor given by the oyster together with the fresh notes of the other botanicals give a truly particular taste, which however does not lack the notes of juniper that a gin must have. The fresh notes of lemongrass also emerge in the finish. It does not emerge during tasting, but at the bottom of the bottle you will be surprised by the presence of a real pearl.
