On the evening of May 13th, Lenzi Tuscan Kitchen will host us along with sommelier and representative of Castell’in Villa Marino Braccu for an exploratory tasting and dining experience through a selection of five cuvées from this heritage estate in the hills of Chianti Classico. The evening will feature a harmony of lively discussion, curated plates, and flawlessly paired wines from predominantly mature vintages from the last two decades of the domaine. Please find the menu below along with more information about each of the wines you will be served during the course of the evening
The first course of the evening, Sardina Mediterranea, a deep-fried wild mediterranean sardine stuffed with ricotta cheese and served with caper mayo will be paired with Castell’in Villa Chianti Classico 2020. Castell’in Villa’s Chianti Classico sees an extended aging beyond the requirements of the DOCG aged in large Slavonian oak for a year before bottle aging for 1-2 years before release. The fruit is sourced from some of their eight different sites in the southeast corner of Castelnuovo Berardenga.
The second course of the evening, Carpaccio di Manzo di Pozza, marinated beef carpaccio from Lenzi’s farm, parmesan sabayon & black truffle from San Miniato will be paired with Castell’in Villa Chianti Classico Riserva 2017 Magnum. The Chianti Classico Riserva is sourced from their best vineyards within their property – at the southeast corner of Castelnuovo Berardenga, and is aged for 2-3 years in large Slavonian oak barrels before bottling aging for 1-2 years before release.
The third course of the evening, Pici Al Ragu Antico, homemade Pici pasta with slow-cooked knife-ground beef ragout with onions, Tuscan herbs & aged parmesan cheese will be paired with Castell’in Villa Chianti Classico Riserva 2006. The Chianti Classico Riserva is sourced from their best vineyards within their property – at the southeast corner of Castelnuovo Berardenga, and is aged for 2-3 years in large Slavonian oak barrels before bottling aging for 1-2 years before release with the 2006 now showing beautifully two decades after the harvest.
The fourth course, Pluma Di Maiale Iberico, a 48 hours sous vide Iberian Pluma pork served with creamy potato and braised shallots will be serve with a simultaneous pairing of both the Castell’in Villa Santacroce 2009 and the Castell’in Villa Marcolfo 2011. The Santacroce is a 50/50 split of Sangiovese and Cabernet Sauvignon grown on the estate and matured in barriques and botti for 3 to 4 years while the Marcolfo is 100% estate-grown Cabernet Sauvignon aged under the same terms. Both are outstanding representations of the classic Bordeaux variety as seen through the lens of Tuscan philosophy
For more information, to inquire about bookings, or to simply reach out with any further questions, please do not hesitate to reach out to us by emailing marketing@winegarage.asia