Valentino

We were invited to a special event at Valentino – “An Evening with the Umbrian Wines of The Briziarelli Estate.”

“Umbria an up and coming wine region where the Sagrantino di Montefalco grape varietal is one of the most sought after gem of central Italy, and the wines of Briziarelli are an example of great wine making in this ever growing wine region.”

“Cantine Briziarelli, based in Umbria, is part of Società Agricola Briziarelli and is affiliated with Fornaci Briziarelli Marsciano (FBM), one of the leading construction companies in Italy; one of the few in the country that provides a wide range of clay products. The company started in 1906 and is still going strong, now in the hands of its fourth generation. The Briziarelli family strongly links its name to the land where they extract the clay and this land that has given them appreciation all over the world is now giving them something else. Over the course of its 100 year history, FBM acquired different territories and one in an area that is ideal for wine making, between the towns of Bevagna and Montefalco in Umbria. “It all started with a bet… in 2002 the family decided to enter the wine scene and in 2009 the brand was officially recognized for its excellency by connoisseurs,”

The evening began with passed appetizers and Briziarelli Metodo Classico 2008

Classico

Arancini

Smoked Salmon with mascarpone and caviar

Proscuitto and Salumi on breadsticks

We were then seated in the back dining room and saw a film that showed us the beautiful grounds of the Briziarelli Estate. Introductory remarks from the noted culinary journalist and gastronome Luigi Cremona and a daughter from the Briziarelli Estate set the tone for the evening.

Luigi Cremona

Ms Briziarelli stressed that this was a family business that never compromises on quality and celebrates their successes as a family. The evening was hosted by Societa’ Agricola Briziarelli SRL.  ”Societa’ Agricola Briziarelli has received a mark of excellency for its wine, and as a result has become a favorite of wine aficionados throughout Italy. Cantine Briziarelli’s next challenge is to bring its unique wines to the U.S. market.”

Seared Veal Carpaccio with Umbrian Extra Virgin Oil and Laurel paired with

Duna Robba 2010 –

Variety – 40% Merlot, 40% Sangiovese 20% Sagrantino

Tasting notes – “Ruby red color with purple veins, perfume is fresh with aromas of red fruits, green pepper and chocolate. The taste is dry, well balanced, with good tannins. Excellent drinkability, it combines complexity and structure.”

Agnollotti pasta carbonara with Fresh Black Truffles paired with

Uno Nove Zero Sei 2007

Variety – 25% Syrah, 25% Merlot, 25% Cabernet sauvignon, 25% Sagrantino

Tasting notes: The wine “has an intense purple color, with an enticing nose of terroir, ripe fruit, camphor and a touch of cinnamon. In the mouth it is rich and powerful, with a long, lingering finish.”

“UnoNoveZeroSei (1906) takes its name from the year of FBM’s foundation, so, needless to say that was an extremely important year for us and we always want to remember that.”

Artisanal Penne with a variety of sausages paired with

Rosso Mattone 2008

Variety-65% Sangiovese, 20% Cabernet Sauvignon and Merlot, 15% Sagrantino

Tasting Notes – “a clear, ruby red color. The nose has intense touches of blackberry, ripe cherry and a touch of cinnamon on the palate, the wine is perfectly balanced. Medium-bodied, soft and round with nice tannins. The aftertaste evokes fruit and notes of spice.”

“Rosso Mattone (the literal translation is brick red) is a clear tribute to clay, a material that is part of us, of our history.

Roasted Stuffed Suckling Pig with Wild fennel and Roasted Potatoes paired with

Vitruvio 2007

Variety – 100% Sagrantino

Tasting notes –  “intense ruby red color, perfume of (the nose gives off) decise jam berries, freshened by balsamic nuances, in the mouth is powerful and creamy, with a noble tannins well balanced by alcohol, long and complex finish.”

“Vitruvio is a tribute to the known Roman architect and writer that lived in the second half of the first century B.C. and was the most famous architecture theoretician of all times and one of the first to use clay for large constructions. We also take inspiration from Leonardo’s Vitruvian man. Leonardo’s drawing represents perfection of proportions and it was in honor of the architect.”

Cheese with its traditional condiments

Hazelnut-Choclate Semifreddo with Caramelized Bananas

It was a wonderful evening with lovely wines, food and company. Of course Piero is always the supreme host – no one does it better!

A final note re the Briziarelli Estate (comments from an event at Alta Cucina Society in New York)

The general consent at the presentation is that the US are more than ready to welcome these wines, but according to Edoardo Cucchia Briziarelli and his team there is no rush. “The philosophy that guides us through everything we do is that we always have to achieve high quality without any compromise. Our ingredients in wine production are predetermination, passion and no compromises,” he said while Roberto Ricci, head of marketing, continues, “We want to achieve the best quality possible, with time and patience. When grapes are harvested, then turned into wine and bottled, there is no rush to bring them on the market… they have to rest and be cuddled… they need the right time to achieve the desired quality without rushing things…”This philosophy is applied to sales as well, “we look for the best restaurants and retail shops as we are a niche product and we want to continue being one, we are not interested in the mass market.”

Original article here:

http://www.altacucinasociety.com/events_list_detail.asp?id=36

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