100 Point Test at Private Undici Taverna Rustica Tasting

While at Wine Spectator, James Suckling served his first 100 Point review of Tenuta San Guido’s 1985 Sassicaia. When Vic & Verdoni asked Suckling to put this 100 Point to their own test years later – the trio of wine aficionados where unanimous in their results; The 1985 Sassicaia deserved the 100 Points then, and would score a grand 100 plus now.

For years Victor Rallo and Tony Verdoni have traveled the world in search of unique Italian wines. Its their passion for wine that brought them together with world renown wine guru, James Suckling. Upon their first meeting, which came together at New Yorks Standard Hotel this past January, the trio new they had common ground in their passion for Italian Wines. Rallo, who showed up at the meeting with a messenger bag filled with his 3 favorite wines.

James was more than impressed with the precious cargo and suggested he extend his trip to conduct a private tasting with Vic and Verdoni on Superbowl Sunday at Rallo’s infamous Undici Taverna Rustica Restaurant in Rumson, New Jersey. Well and the rest as they say is history – but fortunately for wine lovers around the world-the entire tasting was captured on video.

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Vini Bianchi (White Wines)

La Scolca Gavi di Gavi 2008 (Piemonte) 46
(100% Cortese)

Castello d’Albola Pinot Grigio 2009 (Friuli) 28
(100% Pinot Grigio)

Edi Keber Collio Bianco 2008 (Friuli) 60
(70% Friuliano 15% Malvasia Istriana 15% Ribolla Gialla)

Gravner Ribolla Gialla ‘Anforna’ 2002 (Friuli) 150
(100% Ribolla Gialla)

Bisci Verdicchio di Matelica 2007 (Marche) 38
(100% Verdicchio)

Alois Lageder Pinot Grigio 2007 (Trentino) 32
(100% Pinot Grigio) Unique Oak Aged

Vinosia Falanghina 2008 (Campania) 35
(100% Falanghina)

Niedermayr Gewurztraminer 2008 (Trentino) 52
(100% Gewurztraminer)

Argiolas Vermentino 2008 (Sardegna) 40
(100% Vermentino)

Salviano di Salviano 2007 (Umbria) 45
(50% Chardonnay 50% Sauvignon Blanc)

Vini Rossi (Red Wines)

Cantina Rotaliana Teroldego 2006 (Trentino) 42
(100% Teroldego)

Domus Vitae Brunello di Montalcino 2004 (Toscana) 110
(100% Sangiovese Grosso)

Donatella Cinelli-Columbini Brunello di Montalcino 2004 (Toscana) 100
(100% Sangiovese Grosso)

Avignonesi Desiderio Cortona 2005 (Toscana) 130
(85% Merlot 15% Cabernet Sauvignon)

Tenuta Sette Ponti Oreno 2007 (Toscana) 190
(50% Sangiovese 25% Cabernet Sauvignon 25% Merlot)

Col di Bacche Cupinero 2005 (Toscana) 120
(100% Merlot)

Tolaini Picconero 2006 (Toscana) 160
(65% Merlot 30% Cabernet Sauvignon 5% Petit Verdot)

Colle dei Venti Barbaresco 2006 (Piemonte) 75
(100% Nebbiolo)

Michele Chiarlo ‘Tortoniano’ Barolo 2006 (Piemonte) 120
(100% Nebbiolo)

Cavalier Bartolomeo Barolo 2005 (Piemonte) 110
(100% Nebbiolo)

Ceretto Monsordo 2000 (Piemonte) 90
(50% Cabernet Sauvignon 27% Merlot 15% Syrah 8% Nebbiolo)

Michele Chiarlo Montemareto Countacc 2000 (Piemonte) 90
(40% Barbera 30% Cabernet Sauvignon 30% Shiraz)

Sottimano ‘Bric del Salto’ Dolcetto d’Alba 2008 (Piemonte) 35
(100% Dolcetto)

Dolcetto Langhe ‘Visade’ Clerico 2007 (Piemonte) 40
(100% Dolcetto)

Gillardi Dolcetto di Dogliani Cursalet 2006 (Piemonte) 48
(100% Dolcetto)

Feudo Maccari ReNoto 2006 (Sicilia) 28
(85% Nero d’Avola 15% Syrah)

Ceuso Ceuso 2004 (Sicilia) 90
(50% Nero d’Avola 30% Cabernet Sauvignon 20% Merlot)

Terradora Aglianico 2007 (Campania) 39
(100% Aglianico)

Feudi di San Gregorio Rubrato 2006 (Campania) 42
(100% Aglianico)

Terre Del Principe Pallagrello Nero Ambruco 2006 (Campania) 105
(100% Pallagrello)

Damijan Rosso Prelit 2004 (Friuli) 130
(70% Merlot 30% Cabernet Sauvignon)

Cantine Ciolli Silene 2004 (Lazio) 40
(100% Cesanese

Corte Dei Papi Cesanese del Piglio 2007 (Lazio) 40
(50% Cesanese di Affile 50% Cesanese Comune)

Provenza Fabio Contato 2004 (Lombardia) 100
(25% Barbera 25% Sangiovese 25% Marzemino 25% Gropello)

Li Veli Salento Passamante Rosso 2007 (Puglia) 35
(100% Negroamaro)

Colli di Serrapetrona “Collequanto” 2007 (Le Marche) 35
(100% Vernaccia Nera)

Ars Poetica Agliainico del Vulture Riserva 2000 (Basilicata) 50
(100% Aglianico)

Basilisco Aglianico 2004 (Basilicata) 95
(100% Aglianico)
Vini Dolci (Dessert Wines)

Principe Pallavicini Stillato 2006 (Lazio) 500ml 48
(100% Malvasia)

Fattoria Lavacchio Vin Santo del Chianti Rufina Riserva 2001 (Toscana)
(80% Malvasia 20% Trebbiano)

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Vini al Bicchiere (Wines By the Glass)

Vini Bianchi (White Wines)

Castello d’Albola Pinot Grigio 2009 (Friuli) 9
(100% Pinot Grigio)

Salviano Orvieto Classico Superiore 2008 (Umbria) 10
(30% Trebbiano Toscano 30% Grechetto 20% Chardonnay 20% Sauvignon Blanc)

Boira Pinot Grigio della Venezie 2009 (Veneto) 11
(100% Pinot Grigio) Certified Organic

Pieropan Soave 2008 (Veneto) 11
(85% Garganega 15%Trebbiano)

Alois Lageder Pinot Grigio 2007 (Trentino) 12
(100% Pinot Grigio) Unique Oak Aged

Terlano ‘Classico’ 2008 (Trentino) 12
(Sauvignon Blanc, Pinot Blanc, Chardonnay)

Girlan Indra Sauvignon Blanc 2008 (Trentino) 12
(100% Sauvignon Blanc)

Bastianich Friuliano 2008 (Friuli) 14
(100% Friuliano)

Terlano Vorberg 2006 (Trentino) 14
(100% Pinot Bianco)

Jermann Chardonnay 2008 (Friuli) 14
(100% Chardonnay)

Michele Chiarlo Gavi 2009 (Piemonte) 14
(100% Cortese)

Vini Rossi (Red Wines)

Di Majo Norante Cabernet Sauvignon 2007 (Molise) 9
(100% Cabernet Sauvignon)

Feudo Maccari ReNoto 2006 (Sicilia) 9
(85% Nero d’Avola 15% Syrah)

Villa Rocca Pinot Nero Pinot Nero 2008 (Veneto) 9
(100% Pinot Nero)

Masseria Altemura Sasseo Primitivo 2008 (Puglia) 9
(100% Primitivo)

Sottimano ‘Bric del Salto’ Dolcetto d’Alba 2008 (Piemonte) 11
(100% Dolcetto)

Barone Ricasoli Chianti 2009 12
(80% Sangiovese 10% Merlot 10% Cabernet Sauvignon)

Salviano Turlo 2008 (Umbria) 12
(50% Sangiovese 30% Cabernet Sauvignon 20% Merlot)

Michele Chiarlo Barbera d’Asti 2008 (Piemonte) 12
(100% Barbera)

La Mozza ‘I Perazzi’ Morellino di Scansano 2007 14
(85% Sangiovese 4% Syrah 4% Alicante 4% Ciliegiolo 3% Colorino)

Agricola Punica Montessu 2007 (Sardegna) 14
(60% Carignano 10% Cabernet Sauvignon 10% Cabernet Franc 10% Merlot 10% Syrah)

Melini La Selvanella Chianti Classico Riserva 2005 (Toscana) 17
(100% Sangiovese Grosso)

Tenuta San Guido ‘Le Difese’ 2007 (Toscana) 18
(70% Cabernet Sauvignon 30% Sangiovese)

Vini Rosati (Rose Wines)

Poggio al Tesoro Cassiopea 2009 (Toscana) 1
(70% Merlot 30% Cabernet Sauvignon)

Bastianich Rosato 2009 (Friuli) 10
(100% Refosco)

Vini Dolci (Dessert Wines)

La Gaminella Moscato D’Alba 2008 (Piemonte) 10

Marenco Brachetto D’Acqui 2008 (Piemonte) 10

Diecigrani Zibbibo N/V (Sicilia) 10

Principe Pallavicini Stillato 2006 (Lazio) 14

Vini Spumanti (Sparkling Wines)

Zardetto Prosecco N/V (Veneto) 12

Collalbrigo Prosecco di Conegliano Rose N/V (Veneto) 12

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I’ve been drinking wine for over 40 years. Some of the world’s best…and worst! My favorites have always been the ones made by farmers, families, fathers, lovers, artists, and the believers in a simple life. Honest wines, not fancy wines. Giacomo, in recent history, has treated me to some of the most special moments in my wine experience.

Throughout my life, when it came to wine, I’ve always related it to a color spectrum. This spectrum begins with the corporate wineries; the conglomerates, pushing out large quantities of wine at all price levels. No love, all business. To me, if you’re going to drink these types of wine, drink coca-cola.

At the other end of the spectrum are the Brunellos of Casanova di Neri; small production wineries with emotion and passion. I see it as the treasure at the end of the rainbow… as good as wine gets. Like the Barolos of Vieti and the Montepulcianos of Emedio Pepe, Casanova di Neri’s Brunellos, although not commercially or always critically acclaimed, one sip makes you scream, cry, and laugh all at once.

Luckily, you don’t have to wait until you reach the end of the spectrum. Nestled high atop the arch, are some equally spectacular views. You can undoubtedly spend many enjoyable nights now with Casanova di Neri’s Rosso di Neri and Pietradonice.

I hope one day I can inspire Giacomo with a plate of my food the way he has inspired me with every sip of one of his wines. Mille Grazie Giacomo!

TASTING

Rosso di Casanova di Neri 2008
Aromas of violet, fruity and dry, a 5 star every day wine. Drink it now!

Casanova di Neri Brunello do Montalcino 2006
Way too young. Alcohol. Relaxed notes of cherries and spice. Look forward to drinking in 5+ years.

Casanova di Neri Brunello do Montalcino 2005
Dry and tart. Ethereal, with hints of tar. Visions of sugar plums 10 years away!

Casanova di Neri Brunello di Montalcino Tenuta Nuova 2005
Light color and viscosity. Pleasant tastes and aromas of rose petals. Very special wine.

Casanova di Neri Brunello do Montalcino Cerretalto 2004
Fruity with dry finish. Great with bold foods like Lasagna Bolognese. Good stuff! Future is exciting.

Casanova di Neri Pietradonice 2006
A long, smooth, and elegant Cabernet. The future is now!

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The response to the tasting with Giacomo Neri at Undici was outstanding, with many guests asking if there were be another one down the road. Our guests enjoyed the Casanova di Neri wines so much, that we’re now proud to offer a superb tasting flight of Neri’s wines. The Casanova di Neri flight will be $36 and offers diners a 2 ounce tasting of four wines that were handpicked by Neri.

The flight which will be available through June 2011 includes:

• 2006 Cabernet Sauvignon Peitradonice comes from the land where the wine is planted, which is very rich in onyx. It is a wine which uses exclusively Cabernet and Sauvignon grapes: almost a challenge, to achieve a product which fully returns the flavor of the earth and its stone.  If we add very low yields per plant and the climatic factor, we can see it – and we say this with a touch of conceit – as the wine which most tangibly represents Casanova di Neri. Pietradonice succeeds in reconciling international flavor with local tradition and, in the end, all the personality of Montalcino floods out.

• 2005 and 2006 Brunello Etichetta Bianca (renamed White Label for the American market) Brunello di Montalcino Casanova di Neri is characterized simply by its white label, to the point where it has now been renamed “White label” on the American market. This “Etichetta Bianca” is born in vineyards that look to Montalcino from the east, at an altitude which varies from 350 to 480 metres above sea level, very close to our cellar. The main characteristics of this wine are elegance, finesse and longevity.   It matures in big old barrels for about 42-45 months and perfectly represents the desire to express a product distinguished by character and tradition.

• 2008 Rosso Casanova di Neri is possibly the wine that best represents the attempt to marry innovation and tradition. It is the synthesis of the strong personality and character conveyed by Sangiovese, together with the immensely drinkable quality of Colorino, a typically autochthonous grape, which makes it particularly well suited to drinking with meals every day.

So if you find yourself in our neck of the woods, stop by and request this limited edition Casanova di Neri wine flight.

Giacomo Neri knows wine and anyone who has the opportunity to talk with him will quickly see what differentiates him in the wine world. Passion, family and tradition are synonymous to him which I quickly learned during our time together at this year’s Vinitaly. The chat at Vinitaly fueled our next meeting – a meet and greet wine dinner at my restaurant Undici in Rumson, New Jersey. The sold out event brought local wine aficionados together in one room to hear from Neri and I, taste 6 of his choice wines from Casanova di Neri which we paired with classical Italian cuisine, and share on his vision for his vineyards. The next day found Neri and I together again to support our good friend James Suckling at his “Bellisimo Brunello’s” event which was held at City Winery in New York City with the support of wine merchant, Zachys. Neri has received much notoriety for his wines, including earning 100 points from James Suckling for his 2006 Tenuta Nuova.

Before the sold-out wine dinner at Undici, Victor Rallo had time to catch up and talk with Giacomo Neri, Mr. 100 pointer himself. Great vineyards in Montalcino, tradition, and a little bit of luck has made Casanova di Neri wines a powerhouse in Italian Brunello.

Click here to view the photo gallery from the event

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UNDICI TAVERNA RUSTICA, RUMSON
May 04, 2011 05:00 AM ET | Rosie Saferstein | Permanent Link

We were transported to a rustic Tuscan farmhouse when we entered Undici (“eleven” in Italian) Taverna Rustica, 11 West River Road, Rumson. We were immediately put into a “let’s eat” mood by the massive rectangular bar filled with diners and drinkers; the large trays of tomatoes and fruits, cheeses, and meats hanging from the bar ceiling; and the fireplace that beckoned us to sit and relax. Wood-beam ceilings, wide-plank wood floors, and stone, brick, and plastered walls added to the ambiance.

Although bread and a bean dip were brought to the table when we were seated, we ordered a Neapolitan-style Margherita pizza to munch on while we looked at the menu and wine list. Baked in a wood-fired oven, the pie, with its perfectly charred, thin, and crispy crust, took the edge off our hunger. The all-Italian wine list is so large that we recommend you check it out online so you don’t spend the whole evening trying to decide what to order. Heads up: on Wednesday nights, a seasonal wine list is available with bottles offered at 50 percent off.

Salumi e formaggi, a platter of dried meats, cheeses, olives, grapes, and almonds, and the addictive fried calamari with a hint of sea salt were wonderful and can both be recommended as starters. Pastas were perfect. A very generous portion of the ravioli of the day, filled with greens and served with a tomato sauce, was impeccable. Another special, a Sicilian dish made with sardines, pine nuts, and raisins over pasta, had a robust flavor, and the house-made mafaldine (ruffled fettuccine) topped with a Bolognese sauce was beautifully cooked and presented. Roasted baby chicken with its crispy skin and juicy meat was devoured by the table. Other entrée options were Berkshire center-cut pork chop, cod with Swiss chard, 21-day dry-aged steak, and, on Sundays only, a “Sunday Sauce” with house-made beef bracciole, Italian sausage, and pork ribs slow cooked in a tomato sauce and served over rigatoni. Vegetarians can create a very impressive plate with the side dishes. Roasted Brussels sprouts and rosemary potatoes, which came with the chicken, were as full of flavor as the protein. After that extensive dinner, only one dessert was shared by four people, a sweet apple Tuscan coffee cake served with cinnamon gelato and fresh cream. For reservations, call 732-842-3880.

Read the review at NJMonthly.com

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The 2007 Baroli are some of the best young Baroli I have ever tasted and a lot has to do with global warming. I do not believe any wine region in the world has been helped by the global warming more than Piemonte in Italy. In the past it was those rare years when the weather held out in late October and November that the Piemontese had stellar vintages, but I believe global warming is changing that and the 2007 vintage is a prime example.

The winter of 2007 was almost non existent in Piemonte, with no snow and very little precipitation, the flowers and vines began to bud almost one month early. The summer was warm but never had those heat spikes in late July and August and by late August the nights became cool and perfecto. This extended the growing season and the vegetation cycle, in fact even with its early start it lasted the normal amount of days, possibly a few days longer. Nebbiolo flourishes with cool nights at the end of the season, it is when the magic happens for me with Nebbiolo it allows the perfume of Nebbiolo grape to blossom. The 2007 Baroli have the richness and power of a warmer vintage and the beautiful delicate bouquet of a cooler vintage which is very rare for Baroli and makes this vintage truly unique.

The 2007 vintage is unprecedented and the age ability of these wines may be in question because we have never seen a growing season like that of 2007, but after the tasting of 2007 Baroli I attended on March 19, 2011 in New York City, I can assure you this is a collectors vintage.

The Tasting:
Antonio Galloni of the Wine Advocate, bought together 15 of the great Barolo producers for a tasting in New York City, at Del Posto restaurant on March 26, 2011.

I think it is important to list the producers, we could argue about a few but I think Galloni was dead on. The producers:

1. Elio Altare
2. Luciano Sandrone
3. Roberto Voerzio
4. Azelia
5. Ceretto
6. Vietti
7. Paolo Scavino
8. Bruno Giacosa
9. Conterno – Fantino
10. Elio Grasso
11. Domenico Clerico
12. Guiseppe Mascarello
13. Brovia
14. Guiseppe Rinaldi
15. Giacomo Conterno

WOW!! WOW!! WOW!!

The producers were at a head table in the order listed and each spoke about there vision of 2007 vintage before we tasted their wine, what a format! I can tell you that Antonio Galloni has reviewed every wine we tasted and each wine has received 94 points or higher in his first review of the 2007 vintage.

My favorite person at the event: was Marta Rinaldi of Giuseppe Rinaldi Winery. He had never travelled out of Italy prior to this event; Antonio Galloni had to get him a passport after he accepted the invitation to attend. When it was his turn to speak he stood up slowly in a nervous but confident manner, he took the microphone from Antonio and spoke in Italian. Antonio translated and it went something like this;

His voice was far more gentle then his looks, he spoke soft and assured. He thanked us for joining him on his first trip to NY and said it was difficult for him to come. After all he was a farmer and he had never left his vines or cellar before, who would take care of this while he was gone. The trip was only 5 days and total but it should the passion, the pride and integrity Marta had for his wine, his land and his home. His wines portray this dedication vintage after vintage. I love this man and his values I hope I grow old in the same vain as Marta Rinaldi.

My Favorite Wine at the event was the:

Vietti 2007 Barolo Rocche, from the village of Castiligione Faletto

Let me first say that tasting all of these wines was like the finals a Beauty Pageant, every wine was delicious, well made and little intricacies separated the wines for me.

The Vietti 2007 Barolo Rocche, immediately caught my attention, when I put my nose in the glass. The nose was like a great symphony with many layers, and complexities. Ripe berries, burnt sugar, roses and fresh flowers it was truly fascinating. The beauty continues this wine has lovely tannins for a young Barolo and an exciting long finish. This is one of the most well integrated, balanced young barolo’s I have ever tasted.

The wine spends 5 weeks on the skins and malolactic fermentation takes place in French barriques. After fermentation the wine is aged in traditional large neutral Slovonian oak for 2 years. This wine will age for 15-25 years.

A MUST HAVE IN ANY BAROLO CELLAR.

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TODAY (March 17th) from 5 – 7pm, come celebrate the Italy’s 150th birthday with a complimentary tasting of Bellavista Wines with Owner Sara Padarli!

Bellavista Wines is the top producer of sparkling wines! Come and taste greatness for yourself. All wines being tasted will be available for purchase at special pricing during this event.

This event will be a complimentary tasting, so no reservations are necessary.

Mattia Vezzola! 2008 Tre Bicchieri WINEMAKER OF THE YEAR

The Wines Being Tasted

Bellavista NV Franciacorta Brut

Rating: 91
The NV Brut Cuvee is simply beautiful. White peaches, jasmine, minerals, ash and grapefruit are some of the aromas and flavors that come together in this taut, focused Franciacorta. This is a superb example of Italy’s best reasonably priced methode Champenoise wine. I loved it.
-Antonio Galloni (February, 2011)

Bellavista Grand Cuvee 2004

Rating: 91
The 2005 Brut Gran Cuvee is another super-impressive wine from Bellavista. This understated, elegant wine shows lovely inner perfume and fabulous overall balance in an open, approachable style best suited for drinking over the next few years. Rich, seductive fruit finds a lovely counterpoint in an underlying streak of minerality on the impeccable, chiseled finish.
-Antonio Galloni

Bellavista Grand Cuvee Rose 2005

Rating: 91+
The 2005 Gran Cuvee Rose is a pretty, delicate wine that is almost certainly not showing the fullest breadth of its potential. Though still somewhat buttoned up, the 2005 occasionally reveals its gorgeous inner perfume. The mousse is exceptionally fine in this polished, understated wine.
-Antonio Galloni (February, 2011)

About Bellavista

Scale and charm do not generally go together; yet in Bellavista’s case, they are perfectly compatible. This remarkable operation, masterminded by owner Vittorio Moretti and winemaker Mattia Vezzola, combines grandeur and star quality with familiarity and simplicity. The estate’s larger-than-life facilities, miles of underground cellars, impressive contemporary architecture (helipad included), and 1,250 surrounding acres of Franciacorta soil – 462 acres of which (187 hectares) are now under vine – leave you awestruck. At the same time, the exuberant Mattia, ebullient Morettis and likable, friendly Bellavista staff inspire immediate empathy.

Moretti founded the estate in 1976, and the first bottle of Franciacorta was issued in 1984. Over these three decades, the style of Bellavista has become a benchmark to the DOCG – so much so it has prompted countless imitations. Its vineyards now constitute 8% of the entire appellation, in extraordinarily favorable positions: some 60 selections that go into one million bottles yearly.
A choice number of special Reserves from the finest vintages rest in 3.5 million 3-lt. bottles, in Bellavista’s immense underground cellars. This treasury of excellence continues to nurture the Bellavista cuvées, providing the winery’s signature leitmotiv. The past couple of years have seen Mattia implement yet another phase in the estate’s constant crescendo: increasing élevage, on average from 36 to 48 months, so as to achieve the greatest possible quality consistency and personality.

WHAT IS FRANCIACORTA?

Franciacorta is not only an appellation; it is also a vinification method – metodo Franciacorta – for sparkling wines known as Franciacortas. There are only two world regions whose bubbles enjoy such distinction: Franciacorta, and Champagne. The Franciacortas of Bellavista consist of classic méthode champenoise/metodo Franciacorta from Pinot Bianco, Chardonnay and Pinot Noir grapes, awesome in every detail: minuscule, persistent perlage, ample, elegant bouquet of bread dough, ripe apples, pears and apricots with subtle notes of vanilla and peach jam; creamy, silky texture, unique concentration and long, pure finish.
Franciacorta’s clayey/limestone soil is richly endowed with the elements of Champagne, ideally enhanced by in-depth genetic research, organic-only fertilization, phased out harvests, parcelled out crops (the 60-plus selections are separately fermented in oak/stainless steel), vertical presses (Marmonnier and the more recent Coquard), up to 6 years’ bottle age in the vast underground cellars, refermentation directly in the bottle for the larger-format sparkling wines, remuage by hand for all sparkling wines etc. Both still and sparkling are from prime hillside vineyards, clonally selected material, densely planted stock. The still DOCs of the range are called Curtefranca (an ancient designation for the area).

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Join us the week of March 14 – 20 in Celebration of Saint Josephs Day

We will be serving St. Josephs Pasta all week

Saint Josephs Day March 19, 2011

A note from Victor Rallo Jr.

My Father loved this day and would always cook a feast for family and friends. I grew up eating pasta con sarde and the traditional sfinge on St. Josephs day. After my father passed away in 2002 I promised to keep the tradition alive, please join us and enjoy this special occasion.

Customs of the Day

St. Joseph’s Day is a big Feast for Italians because in the Middle Ages, God, through St. Joseph’s intercessions, saved the Sicilians from a very serious drought. So in his honor, the custom is for all to wear red, in the same way that green is worn on St. Patrick’s Day.

Today, after Mass (at least in parishes with large Italian populations), a big altar (“la tavola di San Giuse” or “St. Joseph’s Table”) is laden with food contributed by everyone (note that all these St. Joseph celebrations might take place on the nearest, most convenient weekend). Different Italian regions celebrate this day differently, but all involve special meatless foods: minestrone, pasta with breadcrumbs (the breadcrumbs symbolize the sawdust that would have covered St. Joseph’s floor), seafood, Sfinge di San Giuseppe, and, always, fava beans, which are considered “lucky” because during the drought, the fava thrived while other crops failed (recipes below).

The table — which is always blessed by a priest — will be in three tiers, symbolizing the Most Holy Trinity. The top tier will hold a statue of St. Joseph surrounded by flowers and greenery. The other tiers might hold, in addition to the food: flowers (especially lilies); candles; figurines and symbolic breads and pastries shaped like a monstrance, chalices, fishes, doves, baskets, St. Joseph’s staff, lilies, the Sacred and Immaculate Hearts, carpentry tools, etc.; 12 fishes symbolizing the 12 Apostles; wine symbolizing the miracle at Cana; pineapple symbolizing hospitality; lemons for “luck”; bread and wine (symbolizing the Last Supper); and pictures of the dead. There will also be a basket in which the faithful place prayer petitions.

The cry “Viva la tavola di San Giuse!” begins the feasting and is heard throughout the day. When the eating is done, the St. Joseph’s altar is smashed, and then three children dressed as the Holy Family will knock on three doors, asking for shelter. They will be refused at the first two, and welcomed at the third, in memory of the Holy Family’s seeking of hospitality just before Christ was born. This re-enactment is called “Tupa Tupa,” meaning “Knock Knock.”

The day ends with each participant taking home a bag that might be filled with bread, fruit, pastries, cookies, a medal of St. Joseph, a Holy Card and/or a blessed fava bean. Keep your “lucky bean,” and let it remind you to pray to St. Joseph. (The Litany of St. Joseph would be most appropriate today! You can download the Litany, in Microsoft Word .doc format, in English and in Latin).

Recipes:

Pasta di San Giuseppe (pasta with breadcrumbs that symbolize sawdust)

Bucatini or Perciatelli pasta

Sauce:
2 TBSP olive oil
5 cloves garlic, chopped
pinch of red pepper flakes
2 cups chopped fresh fennel
2 cups crushed tomatoes
2 TBSP tomato paste
1 TBSP chopped fresh basil
4 cans of drained, skinless, boneless sardines

Heat oil in large pot, and saute in it the garlic and pepper flakes. Add the fennel, tomatoes, paste, and basil. Cover and let simmer 30 minutes ’til fennel is tender. Add the sardines and simmer a few more minutes.

Topping:
1 TBSP olive oil
1 cup fine homemade breadcrumbs

Heat oil, and add crumbs and heat until golden brown. Pour sauce over the pasta, then sprinkle with the breadcrumbs.
Traditional St. Josephs Reading

Sermon 2, On St Joseph
By St. Bernardine of Siena

This is the general rule that applies to all individual graces given to a rational creature. Whenever divine grace selects someone to receive a particular grace, or some especially favoured position, all the gifts for his state are given to that person, and. enrich him abundantly.

This is especially true of that holy man Joseph, the supposed father of our Lord Jesus Christ, and true husband of the queen of the world and of the angels. He was chosen by the eternal Father to be the faithful foster-parent and guardian of the most precious treasures of God, his Son and his spouse. This was the task which he so faithfully carried out. For this, the Lord said to him, “Good and faithful servant, enter into the joy of your Lord.”

A comparison can be made between Joseph and the whole Church of Christ. Joseph was the specially chosen man through whom and under whom Christ entered the world fittingly and in an appropriate way. So, if the whole Church is in the debt of the Virgin Mary, since, through her, it was able to receive the Christ, surely after her, it also owes to Joseph special thanks and veneration.

For he it is who marks the closing of the old testament. In him the dignity of the prophets and patriarchs achieves its promised fulfilment. Moreover; he alone possessed in the flesh what God in his goodness promised to them over and again.

It is beyond doubt that Christ did not deny to Joseph in heaven that intimacy, respect, and high honour which he showed to him as to a father during his own human life, but rather completed and perfected it. Justifiably the words of the Lord should be applied to him, “Enter into the joy of your Lord.” Although it is the joy of eternal happiness that comes into the heart of man, the Lord prefers to say to him “enter into joy”. The mystical implication is that this joy is not just inside man, but surrounds him everywhere and absorbs him, as if he were plunged in an infinite abyss.

Therefore be mindful of us, blessed Joseph, and intercede for us with Him Whom men thought to be your Son. Win for us the favour of the most Blessed Virgin your spouse, the mother of Him Who lives and reigns with the Holy Spirit through ages unending. Amen.

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Act 2

The Wines:

Giacomo Conterno Barolo Monfortino 1993

Giacomo Conterno makes two Barolos which are both from the Cascina Francia vineyard, one of the greatest vineyard sites in Piemonte. The vineyards were purchased by Conterno in 1974 and measure six hectares (approximately 12 acres.) Conterno traditionally makes the Cascina Francia in every vintage with exception of 2002 and only makes the second Barolo, Monfortino Riserva in exceptional years.

In those years, a selection of the best fruit is made in the Cacina Francia vineyard and that fruit becomes Monfortino Riserva. Monfortino Riserva is perhaps the most iconic wine in all of Barolo. The Monfortino is made exclusively with natural yeasts and the maceration last 4-5 weeks and is carried out without temperature control. Current vintages are aged 7 years in large oak barrels prior to release. Monfortino is legendary for its longevity which is not measured in years but decades.

To me the 1993 Monfortino Riserva was much more traditional in color and style. I guess you would expect that from a traditionalist. The color in the glass was a light garnet ruby. The 1993 vintage was not an exceptional year for Barolo producers; most of the Barolos are austere and have a hard edge but that is not the case here.

This wine, like all Conterno wines, is bottled without filtration or fining thus revealing the total picture of the terrior and Nebbiolo’s varietal character. On the nose there are autumn leaves, leather and dried concentrated black cherries and a nice balance of acidity and oak tannins. This wine was simply elegant and delicious. I would definitely drink it now as I thought it was the best wine of the four Barolo’s we tasted. But do not get me wrong, this wine still has 10-20 more years of age ability. WOW my eyes are wide open to Giacomo Conterno Monfortino, great even in an off vintage.

Bruno Giacosa Collina Rionda Barolo Riserva 1990

Bruno Giacosa is known for making legendary wines especially the wines that bear the “Red Label,” trademark of his reserve wines. Giacosa only makes the Riserva wines in the very best vintages and when he does make them they are legendary. Yes, legendary.

Most would say, as would I, that Giacosa is a traditional Barolo producer. But by the mid-1980’s, Giacosa began to move toward an enlightened traditional style using small French oak barriques instead of large traditional botti. Fermentation and barrel aging however remain very much within the framework of traditional winemaking, resulting in a mind blowing combination.

The 1990 Giacosa Collina Rionda Barolo Riserva had a beautiful yet light characteristically Barolo color, garnet colored turning to orange brick colored on the edges. For me this wine had an aroma of over-ripe fruit, almost like prunes and it was very pronounced. On the palette the wine had good balance between acidity, (still high) tannins and fruit. This wine was rich, dense, aromatic and fantastico. James chose this as his favorite wine and I notched it in as second place. I would drink this wine now or within the next 10 years. Cheers as always to Bruno Giacosa.

Angelo Gaja Costa Russi 1990
Angelo Gaja declassified his wines, so they are not technically Barolos. By doing so, he could add other varietals usually 2-4% to the Nebbiolo to enhance its quality and characteristics of his wines. Even though they are not technically Barolos they are almost always listed and tasted with the great Barolos of Piemonte.

The Costa Russi is the most new world of all the wines we tasted often resembling a French Chateauneuf du Pape or a big California Zinfandel.

The 1990 Costa Russi has all the tell-tale Nebbiolo characteristics. It’s very rich and has jammy black cherries, with rich oak tannins in the nose. Angelo Gaja was the first Piemontese producer to use French barriques instead of the large Botti that were traditionally used. This wine tasted slightly out of balance to me, and it seemed the oak treatment over shadowed the luscious fruit and crisp acidity that Nebbiolo usually offers. This wine was clearly a baby at 21 years of age. I would let this sit several more years, 8-10 before re-tasting. I rated this wine number 4 out of the Barolos we tasted. But remember as Verdoni says, this is a high end beauty contest and all of the wines are stunning; we are discussing the minutia amongst great producers and at the end, it’s personal taste. Some like ‘em blonde and some always fall for the brunette.

Roberto Voerizio Vecchie Viti dei Capalot e delle Brunate DOCG 2001

Roberto Voerizio produces some of the richest, deepest and most texturally beautiful Barolo in Piemonte. Voerizio is best known for his low yields. Twenty years ago the idea of green harvesting was still radical in Piemonte, a poor, agrarian region were cutting off bunches of grapes was seen as the equivalent of throwing away money. Voerizio was convinced otherwise and followed his instincts by pursuing this radical approach to low yields. Voerizio cuts bunches off his plants, to the point the rows between his vineyards are literally strewn with fruit. The bunches that remain are meticulously trimmed, particularly to the bottom and the sides of the bunch, where the harsher tannins are believed to lie. The typical triangular Nebbiolo bunch is trimmed into a small roundish bunch with yields that are the lowest in Piemonte and most of the world.

Voerizio also stepped away from tradition by using small oak barriques instead of the large botti which are so typical and very traditional of Barolo producers.

With all this said Roberto Voerizio’s Vecchie Viti dei Capalot e delle Brunate DOCG 2001, was the deepest in color of all the Barolos tasted, as expected; it is a testament to the low yields and tremendous concentration Voerizio achieves. The traditional brickish red color has been transposed by Voerizio into a glimmering dark almost ink colored wine; this is very unique coming from Nebbiolo grapes.

The nose had notes of aged balsamic and black cherry with exceptional fruit and vibrant fresh flavors. On the palate there was still a very tannic acidic quality (in a good way) that showed this wine’s youth. I think this wine is difficult to fully appreciate today, but it is beautifully made and has tons of aging potential. Cellar this wine for at least 10 more years. Just a note: when we drank this wine with food it really balanced out, if I was to drink this wine today it would be with a Hearty Roast, Osso Bucco or pasta with meat sauce and a sharp grated cheese. This wine I rated #3 for today and #1 for continued aging.

Tenuta San Guido Sassicaia 1985

Everyone has a hallmark by which they measure things; I measure baseball by Babe Ruth, I measure women by Bo Derek in the movie 10, cars (that’s easy) a 1952 Ferrari Barchetta 512 and for Italian wine it can only be Sassicaia 1985.

I have had the pleasure of staying on the Tenuta San Guido Estate several times and each time I visit I get a clearer picture of how they created one of the greatest red wines ever made. Tenuta San Guido is located in Bolgheri on the Tuscan coast about 5 miles from the ocean. The maritime weather and the excellent terrior allow them to grow some of the best Cabernet Sauvignon and Cabernet Franc in the world. Tenuta San Guido Sassicaia has won the coveted Tre Bicchieri Award 10 years in a row and I guess that tells you something about consistency.

This is the first wine that James Suckling rated 100 points while at the Wine Spectator and Antonio Galloni of the Wine Advocate followed by also rating Sassicaia 1985 100 points. So wouldn’t it be great to open this bottle and taste it 26 years later? Life is too short so we opened it up. But would it live up to our expectations????

James was afraid to taste it at first because of the wonderful memories he had of this wine tasting it from its inception and then on several occasions following its release. He did not want to be disappointed, but we all settled in and began to taste this incredible wine and believe me none of us were disappointed.

The wine had a majestic deep rich color, and fresh aromatics; I even smelled the sea. The wine had vibrant flavors on the palette; I tasted ripe plums, black fruits and casis with a balanced light oakiness and silky smooth tannins. This wine is truly elegant and deserving of 100 points. If you own this wine sip it slow I believe it has another 20 years to go.

James did make a confession: that he was sorry that he gave the wine 100 points upon release for it was better now and he could only rate it 100 plus!!!!

Enclosed are some pictures from the event, and as Warner Wolf says, “let’s go to the video tape,” you will have to wait and see the video for a full review of the interview and the tasting.

La Forza del Vino,

Vic

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March 31st

Scavino Langhe Nebbiolo 2007  This 100% Nebbiolo wine is this wine is made from the same grapes that make the world-renowned Barolo wines.  This wine is a great introduction to Barolo – a tribute to the grape that made this land famous. A fresh and fruity nebbiolo with berry, citrus and tobacco notes. A clean and simple wine with nice body and layered complex flavors. 12 Bottle Case – $240 Bottle – $21

Scavino Barolo 2006 Scavino Barolo “Classic Label” 2006 – This bottling is a blend made with grapes from Scavino’s prized vineyards.  It represents the philosophy of the Scavino estate.  It is aged in small French Oak for one year, then large oak for one year followed by one year of aging in the bottle.  The result is a perfumed fruit with a touch of oak balanced by firm tannins and a rich mouth feel.  This wine drinks great now and will only get better with age.  This classic Barolo is decadent and exotic with wild aromas of ripe berries and black truffles. Full-bodied with ultra fine tannins and an incredible finish. 12 Bottle Case  – $525 Bottle – $46

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The Accademia del Vino Wine Lecture Series continues through 2011 with events throughout the spring, including “Our Favorite Chianti’s with Vic and Verdoni” on March 7^th and “The Wines of the South: Puglia, Calabria, Basilicata, & Sicily with Vic and Verdoni” on March 28^th. Each event begins at 6:30 and includes the seminar, dinner, and wine tasting, all for only $65.00 per person.

Past Lecture Series events have been a huge success with everyone enjoying an elegant evening of wining and dining, and this month’s upcoming events look to be equally delightful and delicious.

In addition to the two March Lecture Series dates, Undici’s has scheduled a couple more Accademia del Vino Wine Lecture Series events for April 18^th and May 2^nd. For complete details about these premier NJ wine tasting events contact Undici’s restaurant.

The Undici restaurant is also excited to announce that Elisa Scavino will be on hand for a meet and greet on March 31^st. No reservations are required as the event is complimentary. Make sure to become a fan of the Undici Taverna Rustica restaurant on Facebook to receive all of the inside scoop.

NJ Wine Tasting Events Near You

In addition to hosting premier NJ wine tasting events, Undici’s also offers amazing Italian cuisine. Undici’s only uses the freshest ingredients available and each dish is prepared with care. All pasta, including gnocchi and ravioli are homemade daily using only Caputo Italian flour. Their wood fire oven produces some of the best pizza around and their wine room is home to the largest and finest collection of Italian wines in the state. Every dish is an inspired celebration of both an Italian region and the current season.

Undici’s creates a dining experience like no other. The restaurant, which is a Tuscan farmhouse replica complete with ancient stone, wood, tile, and plaster provides a taste of the Tuscan countryside a little closer to home. This one-of-a-kind restaurant provides a rustic and charming atmosphere perfect for any occasion. The Undici Taverna Rustica restaurant is located at 11 West River Road in Rumson NJ.

To reserve your seat for one of the upcoming NJ wine tasting events call 732-842-3880 today.

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Giovanni Folonari will be signing bottles and talking wine during this exclusive tasting at Undici. Special pricing on these wines will be available during the tasting.

Italian cheeses and salume will be served. No reservations necessary!

Click to view this event on Facebook

Campo al Mare Rosso Bolgheri 2006

60% Merlot, 20% Cabernet Sauvignon, 15% Cabernet Franc, 5% Petit Verdot.

Made with grapes from Campo al Mare Estate of our property located in the area of Bolgheri near the sea side.
A true Super Tuscan, the wine shows red fruit, and licorice on the nose with rich flavors and a velvet texture on the palate.

Bottle – $29
Case – $330 (12-Pack)

Nozzole Chianti Classico Riserva 2006

100% Sangiovese

Located in the heart of the Chianti Classico region, the family-run Nozzole estate dates back to the 1200s. The Nozzole Riserva uses only the finest Sangiovese grapes selected from Nozzole’s 200 acres of vineyards in the Chianti Classico zone between Florence and Siena. Villa Nozzole Chianti Classico is made from dedicated, select lots of Tenuta di Nozzole estate grapes

Ripe, crushed red cherry aromas and flavors with an earthy
note are balanced by pleasant acidity and round tannins.

Bottle -  $25
Case -  $286 (12-Pack)

Nozzole Le Bruniche Chardonnay 2009

100% Chardonnay

The Chardonnay vines for Le Bruniche are planted on one of the estate’s highest hillsides at 900 feet above sea level.  The site’s excellent exposure as well as the limestone and marl soil help maintain optimum thermal ground temperature.

Hay yellow with verdant hues, citrus and exotic fruit on the nose, with notes of apple and banana on then palate.  The use of stainless steel vats during vinification (no oak) allows the Chardonnay to shine through.

Bottle – $12
Case – $135 (12-Pack)

Santa Martina Rosso Toscana

Sangiovese, Merlot, Cabernet Sauvignon and Syrah

Grapes are cultivated in the Chianti and Maremma regionsaccording to the soil type that best suits the respective variety.  Chianti Classico provides soils with higher clay content well-suited to the Sangiovese grapes, while Maremma’s unique climate and sandy soils are optimal for the Cabernet Sauvignon, Merlot and Syrah grapes.
Intense ruby red color with hints of violet. Aromas of wild berries with a thick, full-bodied taste, a spicy finish and ripe, rounded tannins.

Bottle – $11
Case – $125 (12-Pack)

TorCalvano Vino Nobile di Montepulciano

90% Sangiovese, 10% other varieties depending on the vintage

High vine density and October harvests ensure mature grapes with balanced sugar and acidity. Contact with skins and extended temperature-controlled maceration give the Sangiovese a rich color. The wine is aged in small new oak barrels for 20 months and spends at least 6 months in bottle before release.

Intense ruby red in color with hints of granite, violet and cherry on the nose, balanced in the mouth with a sustained finish.

Bottle - $23
Case – $255 (12-Pack)

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On February 14th, please enjoy these special Valentine’s Day menu items in addition to our regular menu.

San Valentino

Primi

Zuppa di Gamberi

A “classic creamy shrimp soup”

with sherry wine and mascarpone

$10

Vongole e Cozze Miste

Cockle clams, Manila clams, littleneck clams,

black shell mussels, garlic, olive oil and Italian parsley

$15

Secondi

Ravioli

House made ravioli filled with sheeps milk ricotta, mascarpone and

fresh mozzarella with a sauce of fresh tomato and crispy basil

$28

Salmone

Grilled “Loc Duarte” salmon filet, celery root and Yukon potato puree,

roasted winter mushrooms and imported saba

$33

Costata Agro Dolce

14 ounce Berkshire center cut pork chop with hot and sweet peppers,

roasted garlic, extra virgin olive oil, red wine vinegar and fingerling potato

$36

Aragosta alla Diavola

Two pound fresh Maine lobster, pan sautéed with pomodoro fresco,

hot pepper flakes, garlic, extra virgin olive oil served with house made chitarra pasta

$52

Costoletta di Vitello

16 ounce Frenched center cut veal chop, served with

sauté Swiss chard and cannellini beans, and potato croquette

$52

Bistecca

18 oz 21 day dry prime aged sirloin with coastal sea salt and

extra virgin olive oil with sauté spinach and spaghetti pomodoro

$52

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Tuesday January 25, 2011

The Wines of Castello Di Ama

with owner Lorenza Sebasti-Pallanti

Tickets Available Now

Join us for a tasting of the Wines of Castello Di Ama with special guest and owner, Lorenza Sebasti-Pallanti. Enjoy fine Italian wines from Tuscany, expertly paired and prepared with regional cuisine. Owner Lorenza Sebasti-Pallanti will speak on the wines, the estate, and the heart of Castello Di Ama.

You can purchase tickets by called Undici at (732) 842-3880

Tickets are $85 per person. Space is extremely limited, so reserve your seats now! (This post will be updated when tickets for this event are sold out.)

The Wines Being Tasted:

Castello di Ama Chardonnay Al Pogio 2009

Castello di Ama Il Chiuso 2009

Castello di Ama Chianti Classico 2007
93 points Robert Parker

Merlot L’Apparita 2006
**A RARE Tasting! Only 3 cases available for purchase, and
only 8 cases allocated for the tri-state area!
94 points Wine Spectator, 96 points Wine Enthusiast

Castello di Ama Vin Santo 2004
90 points Robert Parker

The Menu

Taglierino

Pecorino Toscano, finocchiona, prosciutto, cacciatorini,

fresh grapes and roasted almonds.

Castello di Ama Chardonnay Al Poggio 2009

Gnocchi Toscani

House made potato gnocchi with fresh tomato and pecorino

Castello di Ama Il Chiuso 2009

Tagliolini Bianco

Hand cut, house made tagliolini, with chardonnay,

veal stock and root vegetables

Castello di Ama Chianti Classico 2007

Brasato al Chainti

Slow roasted beef short rib, with Chianti wine, root vegetables,

juniper berry served over creamy polenta

Castello di Ama L’Apperita 2006

Cantucci Zabaglione al Vin Santo

House made cantucci with vin santo zabaglione

Castello di Ama Vin Santo 2004

Castello Di Ama

“The winery, begun in 1972 as a result of the love of four families from Rome, currently comprises some 250 hectares, of which 90 are in vines and 40 in olives trees, growing at an average altitude of 480 meters. Annual production, exclusively from our estate vineyards, amounts to about 300-350,000 bottles, or some 3,500-4,000 bottles per hectare. The winery standard-bearer is “Castello di Ama,” a wine produced by a rigorous selection of sangiovese grapes from the most outstanding vineyard parcels.”

You can read more about Castello Di Ama here

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Twice a week wine enthusiasts can indulge in selecting fine wines from Undici’s menu at a generous 50% discount. Visit the NJ wine bar on Wednesday nights for half priced wine bottles from their seasonal selection and on Thursday nights for half priced wines by the glass from their wines by the glass list.

NJ’s Finest Wine Bar

Undici is a standout NJ wine bar.  Minutes outside of Red Bank, Undici provides an authentic Tuscan ambiance with a rustic Italian feel throughout the restaurant’s 2 spacious floors.  Outside seating is available in the front during warmer months. The intoxicating aroma of fresh Italian cuisine hints at the delicious menu of fresh produce, fish, meats, gnocchi, pastas and more.  Everything is homemade.

Not to be missed are Undici’s wine tasting and lecture series, part of Accademia del Vino. The evenings consist of three main parts:  a dinner, lecture and wine tasting.  The events, which cost $85.00 per person (all inclusive), are offered throughout the year. Accademia del Vino brings together NJ wine enthusiasts and aspiring connoisseurs for an evening of exquisite wine paired with authentic Italian cuisine.  Three dates have already been announced for 2011, January 25^th, February 7^th and February 21^st.

Details for all the upcoming wine tasting events can be found online with Undici.

The best way to get the latest updates on events at Undici is to join their mailing list.

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Joe Bastianich (R) talks wine while guests sample.

An intimate evening with Joe Bastianich is hard to come by, so when tickets became available to dine with the famous restaurateur and winemaker at Undici in Rumson, they didn’t last long.   On November 16^th, fans of Bastianich spent an evening with Joe at the well-known NJ Italian restaurant, sampled his wines and ate an exquisite meal prepared by Undici Chef Giovanni Atzori.

NJ Italian Restaurant Welcomes Joe Bastianich

Bastianich is a restaurateur, winemaker, author, and television personality.  To the mainstream, he is known as one of the three judges on MasterChef with Gordon Ramsay.  To the rest of the world, he’s known for his dozens of restaurants across the country, an Italian wine shop just outside of New York City, and three wine estates in Italy.

Guests of the event also received signed copies of Bastianich’s latest book, Grandi Vini.

Joe Bastianich signed copies of his latest book for guests.

Undici is known for their expansive wine selection and hosts regular wine tastings and events with noted wine connoisseurs.  The NJ Italian restaurant’s wine menu is 100% all Italian and hand selected by owner Victor Rallo.  During the course of the year, Rallo makes several trips to Italy to sample wines and bring back the finest selections.

Learn more about upcoming events at Undici in Rumson

Join the Undici mailing list!

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I’ve put together this little synopsis of my most recent trip to the Piemonte at the request of friends and acquaintances whose hope it is to someday travel to this magical land of wine and food. I hope that it also serves to help one better understand the “magic” and “heartbreak” of Barolo, the King of Wines and the Wine of Kings!

I set out on my third trip to the Piemonte region of Italy in mid October 2010. Accompanying me was my good friend Dave. Dave keeps a well stocked temperature controlled wine cellar that possesses some of the best wines in the world. Dave’s generosity with his wines has enabled me to not only enjoy some of the world’s best but to broadly expand my knowledge of wine across many areas. He’s helped to move me away from what others call “the Parkerization of wines.” The term refers to the highly extracted, high alcohol, terroir lacking, homogenization of the wine industry for which Robert Parker gets a good share of the blame. Dave’s broad knowledge of wine and food would greatly add to our trip.

On two prior trips to the Langhe (which literally means “tongues”), I drank many wines but most were in the sub $50 price range. Many of these wines left me disappointed. On this trip, I would arrange private visits to a number of family cantinas, including those of some of the legends of Barolo such as Elio Grasso, Elio Altare, and Aldo Conterno. Our goal was to taste some of the best wines that the region had to offer and of course to indulge in the wonderful cuisine of this timeless and often neglected land. But more on that later. Exploring the Langhe in mid-October also afforded us the opportunity to be there during grape harvest time and to attend the Fiera Internazionale del Tartufo Bianco d’Alba, or the international white truffle festival as it is more widely known. It takes place each year in the town of Alba from mid October to the 2nd week in November. It is a foodie’s dream as there is a truffle market and endless booths containing the indigenous cheeses, meats and foods of the region. For 2 Euros, you can enter the market and enjoy samples of most of the food products for free and buy wine by the glass for reasonable prices. You can also purchase a plate of the tajarin (the local pasta) with white truffles or you can buy the truffle yourself from the market and shave it over your own plate of buttered tajarin. Either way, it’s “All Good”.

The Langhe (pronounced with a hard “g”) is a hilly area that sits just south and east of the Tanaro river in the Piemonte region. It’s about and hour and half’s drive from Milan. It includes both the Barolo and Barbaresco DOCG’s (a DOCG is an Italian govt. assurance that the quality and origin are guaranteed). These areas lie next to each other with the town of Alba conveniently sandwiched in between. Both areas are quite small in total square miles which partly accounts for the high prices of these wines. The average vineyard in the region in quite small clocking in at 5 acres. The implications of this are not unimportant. The Barbaresco zone is less than half the size of the Barolo zone and includes the three villages of Barbaresco, Neive, and Treiso. The most important villages in the Barolo zone are La Morra, Barolo, Monforte d’Alba, Castiglione Falletto, and Serralunga. But for Barolo, all of these villages sit atop small hills within the area.

A visit to the Langhe requires that you rent a car as you will be driving from place to place. When I am in the Langhe, I can’t help but feel that I am in the “land that time forgot” as the austere beauty of the land coupled with the traditional family values of the region render it quite different from the commercial, corporate driven atmospheres of say Napa or Tuscany. The tourist goes to Tuscany and drinks wines that come predominantly from the sangiovese grape and eats over-hyped cuisine. The gastronome heads to the Piemonte to drink Barolo, the “king of wines and the wine of kings” and to indulge in the white truffle, period. The Langhe is a land devoid of tour buses. To enjoy this region, it takes some effort and careful planning hence it is not for everyone. Ok, that sounds a little snobby, but I believe it to be true………In the Langhe, you will not find the winemakers driving around in Ferrari’s. They would be embarrassed as “old school modesty and family values” are still the rule of thumb.

The Barolo Wars:

I won’t recount the entire history of the “Barolo Wars” that took place between the late 70’s and mid 1990’s other than to say that it was a time when traditional “old school” winemaking styles came up against modern techniques and processes. The traditionalists tended to use room size Slovenian oak barrels called bottes. They relied more or less on nature to make their wine which is to say that they used natural yeasts to start fermentation and did not believe in controlling the temperature of the must during fermentation. Traditionalists also believed in achieving maximum yields from the vineyard, something that would prove problematic down the line.

Elio Altare, Angelo Gaja and others brought modern wine making techniques to bear on the region. The modernists use the traditional French barrique which typically holds 1/50 the volume of a botte. The French barrique imparts sweet tannins and vanillin’s to the wine and the typical barrel has a life expectancy of three years with year one being by far the most important. The large bottes are sometimes used for up to 30 years and must be scraped of tartrates from time to time. Each barrique costs about $1000 which drastically increases the cost of the winemaking process thereby changing the operating model of the vineyard. The switch from botte to barrique is therefore a big decision and not one without consequences.

Modernists believe in selecting their yeasts and in using temperature controlled stainless steel fermentation tanks. Modernists believe that lower fermentation temperatures lead to a better nose on the wine and a more sophisticated flavor structure. Just as not all wild yeasts make good bread, not all wild yeasts make good wine…..makes sense, right? The point here is that the type of yeast used, will have a bearing on the taste of the wine. Traditionalists believe in letting fermentation start naturally based on the wild yeasts in the air and the yeasts that reside on the outside of the grape skins themselves. There are other differences between modernists and traditionalists including how the cap is handled. Today modernists often employ horizontal rotating fermenters to ensure that the cap is gently but controllably mixed into the must.

Another distinction between traditionalists and modernists is that modernists tend to make fruit forward, aromatic wines that are more readily approachable than those of the traditionalists, whose wines may take 10 to 20 years to age properly. Having just turned 50, I have to seriously consider any wine that’s going to take 10 to 20 years to age or be very optimistic…….

Finally, the modernists brought one more excruciating change to the table, the utilization of green harvesting. Green harvesting is when winemakers prune fruit from their vines typically during veraison, a time when the grapes start to change from green to purple. Producers such as Gaja, Conterno, and others may reduce their crops by as much as 60% (cutting the grape bunches and just letting them drop to the ground) which means they reduce the quantity of wine they can produce by the same amount. This is one more reason why the wines of these producers are so expensive. It is also the singular reason that their wines are so good. In fact, Giacomo Conterno told us that for a recent crop of Barolo grapes, their yield from the vineyard was at 40% of an already tight DOCG standard. It’s almost hard to fathom. I have often heard that great wines are made in the vineyard and I am now convinced that this is indeed the case provided that you start with a reasonably good vineyard location. Barolo is a microcosm that proves this out as typically 3 to 6 vintners may have small plots within the same vineyard and amazingly the disparity amongst the wines is huge……..at the end of the day, it’s how they tend the vines. Once the grapes make it to the cantina, the rest is more or less easy…….

So imagine that you are a traditional winemaker in La Morra and you wake up one morning to find your son back from a trip to Burgundy and he says, “Dad, we have to replace the 30 year old room size bottes with French oak barriques that we will have to replace every 3 years and that we need to send the workers out into the vineyard to cut 60% of a perfectly good crop and let the grapes fall to the ground and rot.” Well, if you were that father, you might just consider disinheriting your son and that’s just what happened to Elio Alare (the son) who is considered the father of the modernists. One day while his father was away, Elio went out and bought a chain saw and cut the Bottes in half rendering them useless. His father disinherited him leaving the vineyard to his sister. It took him until 1997 to completely buy it back from her. Today, Elio makes some of the best and most interesting wines in the region. We were able to meet him in his cellar while making wine. He had me climb to the top of one of the fermentation tanks and stick my fingers in to taste the must. When I got to the top and looked into the tank, it was bubbling like a little volcano as fermentation is a rigorous chemical reaction. It was all pretty cool and meeting him was one of the highlights of the trip.

The traditionalists make one more point about modern techniques that is worth mentioning. Namely, they contend that the use of French oak, selected yeasts, and temperature controlled fermentation, takes away from the wine the characteristic of “terroir” or the “sense of place.” Indeed they make a strong argument that modernist techniques result in the worldwide homogenization of wine. In essence, it takes away the uniqueness that a geographical area brings to the table. Needless to say, each will have his own opinion on this subject, but open a bottle of say a Domenico Clerico Pajan Barolo and you will instantly understand what I mean. It is a beautiful, easily approachable, new world style wine that is readily enjoyable but somehow lacks a sense of terroir. Was it made in Mondforte d’Alba or was it made in California?

Today, the Barolo Wars are long over and most winemakers utilize modern techniques to some degree. The result; higher quality wines across the entire region.

The Varietals:

Nebbiolo – from the piedmontese word nebbia which means fog. It is the grape varietal used to make Barolo and Barbaresco. It is a high acid, high tannin grape. It is usually the last varietal to ripen and thus the last to be harvested. It is very difficult to make great wine from this grape. Because of the high tannins, most of these wines need significant aging. Typically the Barbaresco’s are somewhat softer and more approachable then the Barolo’s but I think this is a poor rule of thumb. For instance, the Moccagatta Barbaresco’s were amongst the most tannic wines to ever fill my mouth. Their tannins were literally mouth numbing. Declassified nebbiolo grapes are also used to make Langhe Nebbiolo. I came to the conclusion that the Langhe Nebbiolos are just that; inferior wines made from inferior grapes and are best avoided. In fact, many Langhe Nebbiolos are not even oaked……need I say more?

Barbera – red, high acid, and low tannins. It is usually aged in oak after fermentation and drunk young but some winemakers’ efforts are capable of 4 to 8 years of aging. I’ve never been a big fan of the wines made from this grape, but I have found that they pair particularly well with many foods, particularly rich foods.

Dolcetto – red, low acid, higher tannins. Red wine that is usually consumed within several years of release. I found these wines to be fruity, light, and not particularly interesting. That said, there are exceptions. Some of the best come from the nearby commune of Dogliani. We enjoyed a bottle of the Chionetti 2008 with our lunch at Trattoria Antica Torre in Barbaresco. And while some of these wines can be overly simple and light, the Chionetti had a beautiful nose and underpinning of fruit. I think we were both surprised.

Moscato – used to produce the low alcohol dessert wine Moscato d’Asti. This is a delicious grape. If you ever have the chance to eat some, don’t pass it up. Grown mainly in the Asti District and to the southeast.

To sum it up, you are in the Langhe to drink great Barbarescos and Barolos. The vineyard workers are served the Dolcetto and Barberas when they come in from the fields for lunch………..but to each his own! Prego!

Drinking wines in the region:

There are basically two great ways to drink the wines of the Langhe. First, indulge in a bottle at lunch and dinner. Second, set up private tastings at the various cantinas (wineries). You can also go to a number of regional enotecas where you can sample local wines and purchase them. Unfortunately, these enotecas typically sample cheap, inferior wines and that is not why you spend a small fortune to come to the Langhe. Therefore, pick up the phone and set up visits with the cantinas of your choice at least two weeks before you go. You will most likely be able to make appointments with all but the very high end producers. For instance, forget about seeing Angelo Gaja and Bruno Giacosa, as they will not be sampling their $500 wines. The good news is that there are about 700 other producers that you can potentially call, many of whom make great wines and will be happy to meet with you. And remember, this is not Napa. You will most likely be walking up to their home and banging on the door where a family member will most likely greet you.

I was very surprised with the ease with which I was able to set up the private tastings. I was even more surprised, even bowled over by the generosity of the many cantinas that we visited. We never paid for a tasting nor were we pressured to buy wine at the end of the tasting (although we did so on several occasions). Make sure you do your homework before you go and bring printouts of the various producers’ wines. If you go into a tasting with a little knowledge or better, you will be treated differently than the average person just looking for a tasting. Bring a notebook and take copious tasting notes. This will indicate to your host that you are serious. Finally, make sure that you spit out most of the wines you taste in the buckets provided (especially the Barbera’s and Dolcetto’s). If you insist on swallowing everything you drink, your taste buds will quickly become numb and you will be inebriated. This will essentially defeat the purpose of the tasting and make you a hazard on roads that are at best, difficult to drive sober. And needless to say, be on time.

What we found:

First the good news; we found and drank many wonderful wines and gained a new appreciation for Barolo’s and Barbaresco’s. The bad news is that there is a huge dichotomy between low end wines and high end wines. To purchase a very good Barolo, you will be paying in the neighborhood of $100. Contrast this with the purchase of a good California cabernet which might cost you $40. At the low end, The Barolo’s and Barbaresco’s that we tasted were uninteresting and simple. At the high end, we began to understand why Barolo is the “king of wines and the wine of kings.” The higher end wines had sophisticated beautiful noses, and layers of complicated flavors. Interestingly, at the high end, it did not matter whether we were drinking wines of a modernist or traditionalist and as I have already articulated, most producers do employ some modern techniques in their winemaking.

The Ghost in the Bottle:

One more subject needs to be broached while on the subject of Barolo, namely its proclivity to fade away or disappear at any time once the bottle is opened. It’s not widely discussed in the literature but it has happened to me a number of times and I have found others who have experienced this on various wine blogs. Somewhat unique to this wine, the taste can quickly fade or disappear at any time. This makes it particularly hard to determine how long to decant. You might expect this from an older wine but it happened to us with the 2006 Domenico Clerico Pejun about 20 minutes into drinking it. It does not matter if the bottle is cheap or expensive, old or new……….. it happens! I really haven’t figured out how to handicap this unique trait of Barolo……..drinking quickly is perhaps one solution. Ok, enough said.

The Tastings:

First, a disclaimer; I am not what one would consider a “good taster.” Even after years of tasting wines, I still can’t describe them as well as I’d like to. I can tell you what I like and why but the little nuances often escape me. Such is life!

Giuseppe Cortese – Barbaresco

This was our first tasting and it would foreshadow the ones to come in terms of having a private intimate tasting with the vintner or a family member whose generosity knew no bounds. Cortese is known for making beautiful, elegant Barbarescos and we would not be disappointed. Tizianna was our knowledgeable host and she pulled out all the stops, opening bottle after bottle of wine.

2009 Chardonnay – good minerality, peaches, nectarines, nice acid. Should age well
2009 Dolcetto D’Alba Trifolera – ripe, no oak, big tannins, fruity
2008 Barbera D’Alba – made with 30% new oak, drinkable but uninteresting
2008 Barbera D’Alba Morassina- a step up in the Barbera category. Comes from 30 year
old vines. Very spicy, black cherry, firm tannins, robust acid. A nice
effort all around
2006 Barbaresco Rabaja – strong solid tannins, beautiful fruit, well balanced, raisins,
chocolate, tobacco, smooth from mid-palette to finish. In short, delicious.
2005 Barbaresco Rabaja – huge firm tannins, great fruit, but preferred the 2006 over the
2005 effort
2003 Barbaresco Rabaja – nice round fruit, softer tannins, cherry, tobacco, tar, drinking
well now but could still age for years
2000 Barbaresco Rabaja – fabulous nose, soft tannins, aged well in botte, will age for up
to 15 years. Spicy, almond, leather, earthy, GREAT!
2001 Reserve Barbaresco Rabaja – very soft/smooth tannins, lovely fruit. A great wine
but not as good as the 2006 is going to be………
2004 Barbaresco Rabaja – good but a little on the sour side (too much acid), very strong
tannins. 2004 was a great year but I was a bit disappointed overall
with this wine
Barolo Chinato – made apparently just for the family and by few producers in the
Region. I asked her about it and out popped a bottle. It’s a digestive with a unique taste made from Barolo and the bark from the cinchona tree along with a variety of other spices and herbs. It has a medicinal taste but locals swear by it.

Moccagatta – Barbaresco producer known for making powerful age worthy
Wines

2009 Dolcetto – very firm tannins, poor fruit, not very interesting. Probably would not
buy this
2009 Barbera – 6 months in 100% old oak, very nice fruit, dark berries, one of the most
tannic barbera’s I have had to date. Age worthy
2001 Barbaresco Basirin – from the vines around Neive, this wine had a great nose and
is made from 50% new oak barriques. It was somewhat light on
fruit and possessed huge mouth numbing tannins. Spicy
2001 Barbaresco Bric Balin – very spicy with excellent fruit and firm tannins that had
begun to soften. Almonds, cherries, chocolate/tobacco. They use selected yeasts with this one (BRL 97 if
I’m not mistaken)
Grappa well made but I just could not fully appreciate it at this point after
Tasting so many wines.

Marchesi di Gresy -Barbaresco producer who employs both modernist and traditional methods.

2009 Dolcetto – very tannic and not particularly interesting
2009 Langhe Nebbiolo – made from declassified grapes and unoaked. Remember what
I said about Langhe Nebbiolos …..namely avoid them at all cost.
2008 Barbera D’Asti –very little oak, hence very light on the tannins. Overall I thought
this was a poor effort
2006 Barbera D’Asti Monte Columbo – spent 30 months in oak. Firm but smooth
tannins and a nice fruit structure. Very drinkable
2007 Barbaresco Martinenga – French barriques for 6 months with 30% new oak, 5000
liter bottes for fourteen months, very nice wine, balanced, good fruit, high alcohol
2004 Barbaresco Gaiun – again, a very nice wine, very floral, drinking very well, 20
months in French oak
2004 Barbaresco Camp Gros – 24 months in French Oak. Nice nose, very floral, softer
tannins,
1998 Barbaresco Gaiun – aged to perfection, soft tannins giving way to beautiful fruit

Aldo Conterno – Monforte D’Alba. We pulled up to the huge iron gates of the Conterno compound which sits on a beautiful ridgeline known as the “Bussia” and nervously rang the bell. Little did we know, that behind these gates sat the treasures of the Langhe that we had come to seek. This would be a fabulous tasting hosted by Aldo’s son. Known as the Lion of the Langhe, Aldo is a legend (see the November 2010 issue of Wine Spectator). Today he leaves the winemaking to his three sons while he plays cards in nearby Monforte d’Alba. His son Giacomo, handled the tasting and you could tell that he had done this before as he was animated and passionate with regards to every small detail. We sat down in a beautiful tasting room, and all of the reasons that we came to the Langhe began to unfold on our palettes. It was a special tasting. As I write this, I want to go back and drink this family’s wines. They were all unique and wonderful. As I left the tasting and looked up at the small plot of chardonnay on Romirasco hill, I had to wonder how they had done it.

2007 Bussiador Langhe – a chardonnay that comes from 30 year old vines situated on top of the Romirasco vineyard. The wine spends about 14 months in new oak. Great minerality and a good acidity that will certainly make this wine age worthy. 14% alcohol. It drank great right out of the bottle and we knew it was special as soon as it hit our noses. It proceeded to open up over the next hour (as it warmed up and had time to breath a little) developing complex flavors that overlayed the softness of the malo. Honey, pear, nectarines but no citrus. It was just a great wine. Not too buttery. Not too anything in fact. I thought that this was the sleeper wine of our trip and go figure, it was a chardonnay. They don’t make much of this and even less makes it to the United States, but we’ve already found our supplier……..I can’t wait to drink this again.

2007 Conca Tre Pile Barbera – 12 months in new oak barriques, great mouth feel and not as tannic as I expected. A great food wine. Clocks in at 15.5% alcohol. My favorite Barbera up to this point. Had I tasted it blind, I doubt I would have recognized it as a Barbera. It could almost change my mind about this grape.

2007 Barolo Bussia Colonnello – I had always read reviews of high end Barolos that described the smell and taste of truffles. I always thought that was total nonsense. But here it was on the nose and it brought a big smile to my face. There was clearly a great underlying structure and body to this wine. This wine had a great nose (rose, truffle) but was built on very firm tannins. It was mouth numbing and would need at least another 10 years to soften. But I did not have 10 years to sit there and wait so on to the next wine………..

2006 Barolo Bussia Cicala – a less pronounced bouquet than the Colonnello but filled with the scent of truffles and other earthy scents. The fruit was beautiful, rounded, and forward. Tar, cherry, tobacco, truffle, red berries…….a fabulous Barolo!

2006 Barolo Bussia Romirasco – only 4800 bottles. “Takes all the space in your mouth whether you like it or not.” A huge effort! Great nose, truffles again (I started to wonder if they were throwing them in the fermenter). The fruit was forward with pronounced spice and cherries. Very firm tannins but I still could have drunk this all day. Yes, it was that good!

By the way, all of the barolos were aged in big slovonian oak barrels (28 to 30 months) which by now you know as “bottes.”

Paolo Scavino – Located in Castiglione Falletto (is this a great name or what?), this estate is basically managed by Enrico’s (just saw his 60th harvest) two daughters, Enrica and Elisa. Our tasting was conducted by Weston Hoard, and American who is “close friends” with one of the daughters. Is that a good way to put it Weston? Lol!

2006 Barolo Bricco Ambrogio – this wine comes from Roddi. Great nose of rose and red fruit but when we tasted it, the fruit was really just so-so, especially on the finish. A very tannic wine even for a Barolo.

2005 Barolo Bric Del Fiasc – This wine was much more approachable with a nice nose to start. It was smooth from start to finish with great fruit, I was thinking cherries, red berries, a nice mouth feel maybe from the glycerins

1999 Barolo Carobric – from a classic vintage, the nose was earthy with truffles and more truffles…….it’s a blend from 3 vineyards including one of my favorites, Cannubi. This is a really nice wine and had softened nicely over the years leaving one to enjoy the great fruit and aromatics. Cherry, chocolate, truffles, earthy

2000 Barolo Carobric – Similar to the 1999 that we had just tasted. Again, truffles on the nose with a backbone of great fruit. Cherry, tobacco, chocolate…..and soft tannins

Elio Grasso – This was a fabulous tasting hosted by Elio’s wife Marina. It’s a beautiful estate on the side of a hill in Monforte d’Alba and quite a drive to get to……We tasted upstairs with Marina before going downstairs to spend time with Elio and Gianluca (son) who were busy bringing in the grapes. What a nice family. We were treated really special here and won’t forget it for a long time. Go to their website and take a look at the residence. The bottom level is where the cantina is located and gives way to a monstrous u-shaped cavern that runs far back into the hill. We were pretty impressed.

2009 Chardonnay Educato – from a small vineyard of only 1.3 hectares. This wine had good acidity and a complex minerality. I thought it was well balanced but a little less complex and lighter than the Conterno Bussiador. The vines here are still young (10 years), so I look forward to drinking this again somewhere down the road.

2000 Barbera d’Alba Vigna Martina – 15 months in French oak, 50% of which is new, it had a light nose, great legs, and was relatively pleasant to drink.

2006 Barolo Vigna Gavarini Chiniera – from a 3 hectare vineyard, aged in 25 hectolitre oak bottes. This wine had a nice earthy nose and delicious fruit. Very smooth wine from start to finish. A really nice Barolo

2006 Barolo Ginestra Vigna Casa Mate – Again from a small 3 hectare vineyard. This wine had a smaller bouguet than the chiniera and was a little more closed and tannic. Still, a really nice Barolo that would soften up with time. Slovenian oak bottes.

2004 Barolo Runcot reserve – from a 1.8 hectare vineyard, 28 months in French oak barriques. Great nose, perfumey, floral, rose. Tasted great too, licorice, spice, very soft on the palette. Beautiful complexity of fruit. A great Barolo. What a treat.

1999 Barolo Runcot – Soft tannins but still firm. Great mouth feel. Truffles on the nose, earthy, tasted great with tar, tobacco, and spices. Well balanced. Great finish what a great Barolo should be. What a treat!

Elio Altare – The father of the modernists and a Barolo legend. We arrived at 10:00 a.m. and started our visit with his daughter Sylvia. She was just delightful and terrific in every way. She took us out into the cantina where we met with Elio who was in the process of making Barolo. I thought that it was just great to meet this legend. Sylvia suggested we try some other producers such as Revello, Mario Marengo, Veglio, Conterno Fantino, Allesandria from Monforte, and Giavanni Corino. Unfortunately, we did not taste the better wines of Elio Altare. I was a bit disappointed with this tasting.

2008 Barbera – very light, good acid, did not move me

2009 Langhe – this was not oaked and was easy to drink but relatively uninteresting

2007 Langhe Arborina – 18 months in French oak barrels. The quality here was pretty high. This drank more like a Barolo and was pretty good. Nice fruit, good balance but not too complex. Very drinkable.

2006 Barolo – a pretty good Barolo. Aged in French barriques. It was good but did not blow us away.

Bartolo Moscarello – The father of the traditionalists. His daughter still makes the wine in a small cantina and even smaller cellar right in the downtown of Barolo using traditional methods. I think Dave and I were both starting to get “burned out” by the time we did this tasting. We actually enjoyed these Barolos quite a bit. They do not do single vineyard cru’s. All of the Barolos are a blend from their 4 plots totaling only 3 hectares of nebbiolo. We were guided around by Allan Manley (alan@vintagespec.com) an American working for the Mascarello’s who only collected Barolos from 6 producers. He was a colorful character. He mentioned that he was selling his Giacosa collection due to some personnel changes at the cantina………I will sell mine too…..well, since there’s only two bottles, maybe I’ll just drink mine.

2008 Freisa – another rare red varietal of the region and the first time that we came across it. Very simple, no oak…….best if used to braise beef! Lol!

2008 Dolcetto – nice but then again it’s a Dolcetto

2008 Barbera – not compelling. Fruity but lacking any complexity

2009 Langhe Nebbiolo – light fruit and high tannins a bad combination

2005 Barolo –aged in large bottes. Licorice nose, dark fruit, very good mouth feel. A really nice Barolo. I was surprised. I thought it would be more tannic.

2006 Barolo – similar to 2005 but I thought that the 2005 was a little bit better, nice nose, cherries, tar, nice complexity, rounded and drank well right through the finish.

The Cuisine and restaurants of the Langhe:

I won’t go into the details of every restaurant that we visited but instead will give a general overview and talk about a few of my favorites. When I think of going out to eat, I look for three things: 1) good food, 2) good ambiance, and 3) good service. In the Langhe, you get all three wherever you go whether it’s a small family run trattoria or a more expensive ristorante. The Piemontese are a proud people, family oriented, and they adhere to time honored traditions. At the end of the day, this makes for a great culinary experience.

While Alba is the largest town in the area and has many ristorantes, I suggest that one spends his time exploring the many trattorias and ristorantes of the outlying hilltop towns. This is where you will truly experience the cuisine of the region. I also suggest that you spend most of your time going to trattorias as opposed to high end ristorantes. The traditional cuisine of the region will be found in the trattorias while the ristorantes more or less are prone to being creative and more diverse. After three trips to the region, I basically avoid the ristorantes altogether.

Meat, Cheese, Truffles, and Pasta…………………Lions and Tigers and Bears…Oh Boy!

The food of this region can be thoroughly enjoyed over a five day period more or less.

There are two main pastas in the Langhe, tajarin and agnolotti del plin. Tajarin is a fresh thin spaghetti like pasta made from double zero caputo flour and many egg yolks. The eggs in this region are special (because of what they feed the chickens) and as a result, the pasta here is amongst the best in all of italy. Tajarin can be sauced in number of ways but give it a try with butter and sage or with ground up veal sausage from the nearby town of Bra. Both are fabulous. Tajarin with butter is also, of course, the pasta of choice for “il tartufo bianco d’Alba.” But more on truffles later…………The other major pasta of the area is agnolotti del plin or “little pinches of pasta.” It can have many fillings but the traditional filling is a combination of braised veal, pork, guinea hen, and vegetables. Dime sized, it can be sauced with butter and sage or a roasted beef broth (gravy) and is typically finished off with some grated parmesan.

The piemontese are meat eaters or as Sylvia Altare said, “we are meatavores”…….. true to form, we did not see a lot of vegetables while we were there. They are known for their prized veal which comes from the town of Bra. Their veal is not milk fed and truly free range. We had it a number of ways and it was always spectacular. Think of their veal as eating young cattle. It’s like young lamb vs. old mutton………

Other meats include lamb, pork, wild boar, chicken, rabbit, and local snails from the town of Cherasco…….I tried the snails one night at Rossa Rosa in Cherasco but was not exactly won over. Braised rabbit in Arneis wine is wonderful and no, it does not taste like chicken. They are big on braised meats in the Langhe and they are typically quite wonderful.

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During his last trip to Italy, Victor stopped by the property of Podere Sapaio just before their harvest. A month or so later, the harvest began, and winemaker Massimo Piccin sent Victor a few more shots from Italy recapping this year’s harvest. He said”It has been a very difficult harvest. A lot of rain. The quality is still good but we had to make a very deep selection both in the vineyards and in the cellar.We are about two finish. Two, three days more, the last cabernet sauvignon.”

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Undici Restaurant is known for having the best pizza in New Jersey, and after the recent Asbury Park Press article featuring Undici’s rustic pizza, it is no secret why residents continue to hail Undici as the best.

Besides its rustic Italian interior, Undici owner, Victor Rallo, has a classic Italian centerpiece, a wood burning brick oven. Italian brick pizza ovens are a staple in Italy, where they are able to run almost a hundred degrees hotter than Undici’s, which runs at 700-800 degrees. Compared to commercial gas ovens that run at 500 or 550 degrees, the brick oven provides a whole other measure of heat and the slightest hint of smoky flavor.

In order to make the classic Naples-style pizza, Undici must keep the fire burning at the right temperature, no easy task. Since there’s no thermostat, Undici chefs have another way of testing the temperature. If the oven is too hot the pizza gets burnt and if it is too cold the pizza doesn’t properly rise or obtain the proper color.

“Getting the top heat and the bottom heat proper is a process that took 2,000 pizzas to get it right on this oven,” Rallo said.

Pizza all Napoletana NJ

Rallo is able to bring the type of pizza you would find while roaming the Italian countryside in Naples, the home of pizza, to your dinner plate at his Undici Restaurant. Undici successfully brings authentic Naples-style pizza, one of the best things you can eat, across the Atlantic. Undici pizza are circular pies that are inspired by one of the two popular types of pizza found in Italy, the ‘old-fashioned pizza Italia.’

Using only ‘la materiale prima’ or the best materials and ingredients for making Undici pizzas, Rallo sets the bar high. Classic San Marzano pureed plum tomato sauce, imported Buffalo Mozzarella, fresh basil, Italian flour, proscuitta di Parma, arugula, pecorino Romano cheese, and every other ingredient is picked because of its freshness and flavor.

Undici’s Italian pizza flour, perfect for cooking at high temperatures, is not bromated or bleached and contains no preservatives, caramel malt for color, or rising agents. The imported Buffalo mozzarella melts well in high heat and remains sharper and softer than other cheeses, perfect for the best pizza in New Jersey.

“A proper pizza is in a sense gourmet,” Rallo said. “It’s simple, but it’s gourmet.” Undici Restaurant makes pizza an art, just like it has been in Italy for centuries. Rallo successfully ups the quality of pizzas in America by making them truly Italian at heart.

To view Undici’s Italian inspired menu visit http://www.undicirestaurant.com/

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This extensive collection of over 600 plus labels from every Italian region has been a consecutive recipient of the Wine Spectator’s Award of Excellence, and continues to wow wine enthusiasts. Undici Restaurant’s spectacular wine list, has the largest all Italian wine selection in NJ.

Your New Jersey wine bar has the best selection of Italian wines from a list that keeps on growing. Wine enthusiasts can visit Undici’s Academia del Vino events for spectacular wine tastings that include lectures explaining the different types of wine followed by a taste of each. Each Academia del Vino event focuses on a different region or type of wine. Attendees can expect to taste many wines and learn to taste and understand the complexities of the wine.

Patrons of Undici Restaurant can expect a wine list that features Vina della Casa (House Wines), Vina al Bicchiere (Wines by the Glass), Vini Rossi (Red Wines), Vini Rosati (Rose Wines), Vini Spumanti (Sparkling Wines), Vini Dolci (Dessert Wines), Champagne, Prosecco, and La Lista Stagionale (Seasonal Special List).

The Italian wine list in Rumson’s wine bar restaurant has so many wines available for their clientele, that the wine tasting events Monmouth County are the perfect option for wine enthusiasts who want to taste them all. Your wine tasting dinner Rumson will allow you to taste many different types of wines all while enjoying authentic Italian food.

Undici Restaurant provides a wine tasting NJ experience that is incomparable. Wine tasting events and dinners at Undici Restaurant make their extensive list of labels accessible. Attend an Academia del Vino for your favorite Italian region or attend them all for a truly spectacular and delectable experience.

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Hailed as the home of the best pizza in NJ, the wood burning oven at Undici is just one component of the magnificent ambiance created by owner Victor Rallo.   The NY Times describes the restaurant as a two story ‘Tuscan Farmhouse’ and adds, “In surroundings like these, you could feel pretty grand eating tuna sandwiches on a picnic table.”

Undici’s ‘farmhouse’ can serve approximately 200 people from their menu of elegantly crafted and fine tuned authentic Italian cuisine. In addition to fare, their uncompromising menu of wine offers only the finest, hand selected Italian wines chosen exclusively for guests of Undici by Rallo himself.

Rumson Wine Bar

Undici’s Wine Spectator, Best of Award of Excellence, recognizes their 600+ labels representing every growing region in Italy, along with their vertical and producer depth in Super Tuscans, Barolo, Nebbiolo, Aglianico, Chianti Classico to name a few.

A colorful and flavorful array of Italian dishes; Antipasto, Primo, Secondo and more, treat patrons to the freshest cuts of meat, spices and locally grown produce.   From appetizers to entrees, consumers can satisfy all of the senses with Genoa salami, soppressata, bresaola and mortadella; pizzas, pastas, seafood entrees and more.  Specialty cuisine including quail, also make guest appearances on the menu.

With critics raving and Wine Spectator awarding, the perfect choice for an authentic Italian meal in the Red Bank – Rumson area can only be found at Undici.

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In the center square in Marzemami in an unassuming stone building with a beaded entrance. Behind the beads lies the best granita on this planet. Everyone knows that Italy has great gelato and Sicily is the best of Italy, but what I did not know was that granita, frozen ice (no milk) made with real fruit, nuts, coffee etc. was the bomb.

So after lunch we walk into the square and we notice a line of people streaming out of this beaded doorway and we immediately gravitated to the gathering. There seemed to be no rhyme or reason young, old, fat and skinny Italians savoring the most beautiful granita in the world, semi frozen, succulent and juicy, the pits and all.

Now it was our turn to order. The choices were anguria (watermelon), fregola (strawberry), mandorlo (almond), ciocolato (chocolate), espresso, melone bianco (honeydew) fichi bianco (white fig), fichi nero (brown fig), pesca (peach) and limone. This ice cream store Italiani was much different from its American counterpart in that it only had 9 flavors all made fresh, no preservatives , no sugar, no color added. Only La Materia Prima. What would I choose – would I be back again?

As always being the foodie that I am, when presented with one of these delicious dilemmas, I order one of each flavor. I had plenty helpers my wife, a gelato/granita junkie, my daughter Eli a sweets lover, and rounded out by Jack and Jake. I tasted and savored each flavor, one flavor better then the next, one thing is for sure every flavor tasted exactly like the pure ingredient frozen. I know that you expect a final choice, so here it is: peach and strawberry were my favorites, but they were all great and each one was better then anything I have tasted in the USA.

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In his review, Namendorf comments on some of the most popular dishes at Undici including house made pastas, pizza, fresh grilled seafood, Osso Bucco and more.  Beginning with the appetizer salads, which Namendorf refers to as the “perfect prelude to your meal,” Namendorf gracefully goes through the select items from the menu of authentic Italian cuisine available at Undici restaurant.

Namendorf uses phrases like “sublimely delicious”, “perfectly roasted”, and “pristinely fresh” to describe a sampling of the menu items at Undici.  Namendorf also notes the all-Italian wine list at Undici, which has won them the Wine Spectator Best of Award of Excellence. Only 15 restaurants in NJ received this special ‘2 glass’ rated award.  In order to qualify, restaurants must have a minimum of 400 labels as well as regional coverage of Italian wines and regions.

Read Art Namendorf’s full review of Undici on NJ.com

To learn more about Undici Italian restaurant in Rumson and their delicious all-Italian menu, visit their website at www.undicirestaurant.com

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Undici Taverna Rustica in conjunction with Winebow, and Leonardo Locascio Selections Presents: The Winebow Portfolio Tasting Sunday September 26, 2010 With over 50 Italian wines featured in The Wine Spectator, The Wine Advocate, and Gambero Rosso Italian Cheeses, Prosciutto de Parma, Salumeria Biellese cured meats, fresh baked bread and crostini. From 12-4 pm Reservations are $18 per person plus sales tax* *[Update] Reservations for this event are now sold out. We will still be taking guests at the door for $25 on a first come, first serve basis until we reach capacity. $25 at the door on the day of the event Please call 732-842-3880 Credit Card necessary for reservation You can not reserve for this events online You can also view our upcoming Accademia del VIno lineup on our Events Calender at UndiciRestaurant.com. Click here to view RSVP and share this event on Facebook Whites Sparkling/Light Whites

Zardetto Prosecco Di Conegliano Brut

Zardetto Prosecco Zeta DOC 2008

Botromagno Gravina Bianco 2008

Tasca D’Almerita Regaleali Bianco 2009

Falesco Vitiano Bianco 2009

Tiefenbrunner Pinot Bianco 2009

Whites Medium Bodied

Argiolas Costamolino 2009

La Carraia Orvieto DOC 2009

Kris Pinot Grigio 2009

Tramin Pinot Grigio DOC 2009

Whites Full Bodied

Mastroberardino Fiano di Avelino 2007/2008

Maculan Sauvignon 2009

Poggio Al Tesoro Solosole Vermentino 2009

Zenato Lugana DOC 2008

Tramin Gewarztraminer 2008/2009

Red Wines Light Bodied

Tasca D’Almerita Regaleali Le Rose 2009

Stella Sangiovese 2008

Palladio Chianti DOCG 2008

Kris Pinot Noir 2009

Argiolas Costera 2008

Zenato Valpolicella 2008

San Polo Rubio 2008

Mastroberardino Lacryma Christi del Vesuvio Rosso 2008

Tasca D’Almerita Regaleali Lamuri Nero D’Avola 2007

Red Wines Medium Bodied

Castellare Chianti Classico DOCG 2007

Altesino Rosso di Altesino 2008

Coppo Barbera d’Asti Camp du Rouss Doc 2006

Giacosa Dolcetto 2009

Cortese Nebbiolo Langhe Doc 2008

Valle Reale Montepulciano D’Abruzzo Doc 2006

Valdipiatta Vino Nobile di Montepulciano 2006

Allegrini Pallazo della torre 2006

Librandi Ciro Duca San Felice Riserva 2005

Leone de Castris Salice Salentino Riserva Doc 2005/2006

Falesco Merlot 2007

Di Majo Norante Ramitello Rosso 2007

Argiolas Korem 2006

Pratesi Carmignano DOCG 2004

Red Wines Full Bodied

Castello di Bossi Chianti Classico Riserva Berardo DOCG 2006

Mastroberardino Radici Taurasi DOCG 2005

Prunotto Barolo 2005

Bisceglia Gudarra Aglianico del Vulture Doc 2006

San Polo Brunello 2003

San Polo Brunello 2004

Poggio Al Tesoro Sondraia 2006

Allegrini la Poja 2003

Allegrini la Amarone Classico 2005/2006

Zenato Amarone 2005

Dessert Wines

Maculan Dindarello 2008

Allegrini Recioto Giovanni Allegrini 2006

Coppo Brachetto D’Acqui Passione Doc 2007

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This event is only the most recent New Jersey wine tasting held at Undici Taverna Rustica.

The evening featured a special tasting and pricing of several wines including the Tenuta San Guido Sassicaia 2006, which scored an 97 points in Robert Parker’s Wine Spectator.

The featured wine of the evening was the Tenuta San Guido Le Difese 2007.

Tenuta San Guido “Le Difese” is exclusive to Victor Rallo’s restaurants and cannot be found anywhere else in New Jersey.

Guests of the event enjoyed hors d’ouvres and sampled Le Difese and the other vintages while mingling with Sebastiano, who gladly shared his first-hand wisdom about wine making.

Anthony Verdoni, “The Professor,” a guest at the event, shared his own thoughts on Le Difese.

Verdoni makes several astute points about Le Difese. He noted that Le Difese is an incredible value because the wine is made with the same barrels and by the same wine makers, as the Sassicaia, but it is available at a fraction of the cost. For its taste and for its value, Anthony whole-heartedly recommends Le Difese.

Learn More about the Best NJ Wine Restaurant

For more information about upcoming events and to view the best NJ wine list, visit: http://www.undicirestaurant.com/

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Undici proudly welcomes

Dottore Sebastiano Rosa

of the Legendary

Tenuta San Guido Sassicaia

for an unbelievable, one time only

meet and greet event.

This complimentary meet and greet event will feature a special tasting and special pricing of:

Tenuta San Guido Sassicaia 2006
The famous first Super Tuscan wine that scored an amazing 97 points in Robert Parker’s Wine Spectator.

“The One That Started It All…You’ve heard it before, Sassicaia is the most collectible Italian wine to come out of the Boot. The now historic wine is single-handedly responsible for launching the Super Tuscan movement and remains one of the most sought-after wines in the world.” -Italian Wine Merchants

Because of our relationship with the producer, signed bottles of Tenuta San Guido Sassicaia 2006 will be available for the incredible price of just $180

Tenuta San Guido Guidalberto 2007
Specially priced signed bottles available for just $50

**Tenuta San Guido “Le Difese” Toscana IGT2006
Specially priced bottles available for $25, 6-pack available for $150

**Tenuta San Guido “Le Difese” is EXCLUSIVE to our restaurants and cannot be found anywhere else in New Jersey!

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The meet and greet wine tasting events at Undici are complimentary and the April events featured tastings of two outstanding wines from each producer, as well as the opportunity to purchase these wines in bottles that have been signed by the producer.  In a dimly lit setting in front of Undici’s cozy fireplace, guests of the meet and greet events were also treated to intimate conversations with the three famed wine makers on 2 separate occasions in April. 

Victor Rallo with Italian winemaker Dario Pieropan

The Accademia del Vino classes, also offered at Undici, offer guests a comprehensive wine tasting experience where they can taste outstanding wine, learn about the culture from which it is derived, and taste authentic Italian cuisine.  Guests are immersed in the background of each wine, understanding more about the region of Italy/winery that they were produced in.  An authentic Italian entrée which is specifically paired to compliment each wine is served while the wine is being tasted.  The classes, which cost $39.00 plus tax and 10% gratuity, are offered throughout the year.  

Learn more about Undici’s Accademia del Vino classes.

Undici has long been hailed for their intriguing and impeccable menu of Italian wine.  Most recently, the famed Italian restaurant announced that they had been selected to receive the Wine Spectator Best of Award of Excellence.  Only 15 restaurants in NJ received this special ‘2 glass’ rated award.  In order to qualify, restaurants must have a minimum of 400 labels as well as regional coverage of Italian wines and regions.

View our entire Italian wine menu.

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The lecture and seminar series being offered by Undici, called Accademia del Vino, was developed to bring together NJ wine enthusiasts and aspring connoisseurs.  Victor Rallo, owner of Undici, states that “These events are part of our ongoing quest to bring our passion and knowledge of Italian wine, cuisine, and culture to the consumer.”

The Accademia del Vino classes consist of three main parts:  a dinner, lecture and wine tasting.  The classes, which cost $39.00 plus tax and 10% gratuity, are offered throughout the year.  

Along with our calendar of wine tastings, classes and seminars, Undici also will be offering a complimentary “Meet and Greet” with renowned Piermonte Italian winemaker, Andrea Sottimano on April 1st, 2010.  With a cozy setting in front of the fireplace, Sottimano, who’s been praised by The Wine Advocate, will be answering questions and talking about the world of wine producing from 7pm – 9pm. 

Learn more about Andrea Sottimano and the April 1st Wine event.

Undici is well noted for our intriguing and impeccable menu of Italian wine.  Most recently, we were selected to receive the Wine Spectator Best of Award of Excellence.  Only 15 restaurants in NJ received this special ‘2 glass’ rated award.  In order to qualify, restaurants must have a minimum of 400 labels as well as regional coverage of Italian wines and regions.

See the full menu of Italian wines at Undici Restaurant in NJ.

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Jersey Shore Restaurant Week

April 16 – 25, 2010

Saturday Nights Until 7pm

3 Course Pre-Fixe Dinner $30.10

Choose one:

Antipasti

Caesar – romaine hearts, ciabatta croutons, homemade Caesar dressing, Parmigiano twill

Misticanza – hand picked baby greens, Trevisano, gorgonzola,

pignoli nuts, garbanzo beans, balsamic vinaigrette & grilled ciabatta

Prosutto e Formaggio – 18 month aged Prosciutto di Parma, Parmigiano Reggiano and Cerignola olives

Cozze Marinara – fresh black shell mussels, pomodoro fresco,

extra virgin olive oil and ciabatta bread

Spiedini alla Romana – egg battered fresh mozzarella and ciabatta bread golden brown with capers, anchovies, garlic and olive oil

Choose one:

Primi

Papalina – house made “chittara” guitar string pasta, Prosciutto di Parma,

cremini mushroom, fresh peas, light cream and Parmigiano sauce

Gnocchi Toscani Fresca – house made ricotta and spinach gnocchi

with fresca sauce

Mafaldine Bolognese – house made mafaldine “ruffled fettuccine”

slow braised meat sauce with veal, beef, pork, topped with ricotta cheese

Polletto Scarpariello – fresh baby chicken, pan sautéed

with white wine, garlic, and bay leaf served with sauté spinach and fingerling potato

Costata di Maiale Agro Dolce – grilled 14 ounce center cut Hatfield pork chop, sweet peppers, cherry peppers, fingerling potato, olive oil, garlic and red wine vinegar

Salmone – grilled fresh wild salmon filet, baby fennel, orange segment, and gaeta olive salad drizzled with extra virgin olive oil

Sogliola Livornese– fresh hand cut filet of sole, fresh tomato, capers, olives and extra virgin olive oil with homemade spaghetti

Choose one:

Dolce

Torta di Cioccolato e Polenta – bittersweet chocolate tart,

crispy polenta crust, served warm with vanilla gelato

Gelotoni – pistachio, vanilla and cherry vanilla gelato between homemade chocolate cookies

Biscotti Misto – a mixed assortment of Italian homemade biscotti with cannoli cream.

No substitutions

Gratuity added to parties of 6 or more

Menu subject to change without notice

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SFOGLIATELLA FROLLA

Frolla dough

3 ¼ cups a.p. flour

1 cup sugar

Pinch salt

9 oz. unsalted butter (cold, cut into small pieces)

2 whole eggs

2 egg yolks

Combine flour, sugar & salt in a mixing bowl. Add butter and using paddle attachment, mix until butter is thoroughly combined with flour mixture. Add eggs and yolks slowly until mixture comes together and forms a ball around paddle. Remove from bowl and wrap in plastic. Refrigerate for at least 4 hours or overnight.

Filling

10 oz. water

4 oz. semolina

10 oz. ricotta

6 oz. sugar

2 eggs

4 oz. chopped candied fruit

Pinch cinnamon

Pinch salt

Boil water, sugar and salt. Add semolina and cook, whisking constantly for about 4-5 minutes. Take off heat and add eggs, ricotta, fruit and cinnamon.

Roll frolla dough into 5 inch circles, approximately ¼ inch thick. Sit each circle in a muffin tin and place 2 tablespoons of filling in center. Fold the dough over filling to make a dumpling. Sit pastries with edges facing down, and wash with 1 beaten egg.

Bake for about 18 minutes at 350.

Sprinkle with powdered sugar and enjoy!

This Sfogliatella Frolla recipe was inspired by Victor Rallo’s recent trip to Attanasio Pastry Shop in Naples, Italy. Take a look as Victor pops into the kitchen to see the magic behind the pastry.

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La Lista Stagionale (Seasonal Special List)

Vini Bianchi (White Wines)

977 Allegrini Soave 2007 (Veneto) $26
(80% Garganega 20% Chardonnay)

981 Zenato Lugana 2007 (Veneto) $40
(100% Trebbiano)

630 Villa Martina Tocai Friuliano 2007 (Friuli) $26
(100% Tocai Friuliano)

562 Instituto San Michele Riesling 2008 (Trentino) $48
(100% Riesling)

730 Bisci Verdicchio di Matelica 2007 (Marche) $38
(100% Verdicchio)

736 Ciu Ciu “Le Merlettaie” Vino Pecorino 2007 (Marche) $45
(100% Pecorino)

255 Rocca delle Macie Vernaccia 2008 (Toscana) $35
(100% Fiano)

1651 Feudi di San Gregorio Greco di Tufo 2007 (Campania) $49
(100% Greco di Tufo)

1657 Feudi di San Gregorio Fiano di Avellino 2007 (Campania) $52
(100% Fiano di Avellino)

676 Ermes Pavese Nathan Blanc de la Morgex et de la Salle 2007 (Valle d’Aosta) $64
(100% Prie Blanc)

1934 MandraRossa Fiano 2008 (Sicilia) $30
(100% Fiano)

1935 Tasca d’Almerita Regaleali Bianco 2007 (Sicilia) $38
(34% Inzolia 33% Catarrato 33% Grecanico)

1945 Donnafugata Anthilia Bianco 2007 (Sicilia) $41
(50% Ansonica 50% Catarrato)

1732 Tormaresca Chardonnay 2007 (Puglia) $35
(100% Chardonnay)

Vini Rosati (Rose Wines)

2101 Tasca d’Almerita Regaleali Rose 2007 (Sicilia) $39
(100% Nerello Mascalese)

2111 Feudi di San Gregorio Rosato 2007 (Campania) $40
(100% Aglianico)

Vini Rossi (Red Wines)

500 San Pietro Lagrein 2005 (Trentino) $40
(100% Lagrein)

505 Lechthaler Pinot Nero 2006 (Trentino) $40
(100% Pinot Nero)

506 Cantina Rotaliana Teroldego 2006 (Trentino) $42
(100% Teroldego)

507 Marzemino Battistotti 2007 (Trentino) $55
(100% Marzemino)

19 Sassetti La Querciolina Montecucco 2005 (Toscana) $40
(100% Sangiovese Grosso della Maremma)

56 San Polo Rosso di Montalcino 2005 (Toscana) $50
(100% Sangiovese Grosso della Maremma)

20 Val delle Rose Morellino di Scansano 2004 (Toscana) $42
(100% Sangiovese di Maremma)

5 Fattoria dei Barbi Brusco 2006 (Toscana) $40
(100% Sangiovese)

143 Reneiri Brunello di Montalcino 2003 (Toscana) $120
(100% Sangiovese Grosso)

160 Col di Bacche Cupinero 2005 (Toscana) $120
(100% Merlot)

182 Tenuta San Guido Guidalberto 2006 (Toscana) $125
(60% Cabernet Sauvignon 40% Merlot)

1204 Cantine Ciolli Silene 2004 (Lazio) $40
(100% Cesanese)

1208 Principe Pallavicini Amarasco 2005 (Lazio) $48
(100% Cesanese)

1200 Falesco Vitiano 2006 (Lazio) $40
(34% Sangiovese 33% Cabernet Sauvignon 33% Merlot)

1701 Li Veli Salento Passamante Rosso 2007 (Puglia) $35
(100% Negroamaro)

1705 Candido Salice Salentino Riserva 2001 (Puglia) $40
(50% Negroamaro 50% Malvasia Negra)

1715 Castel del Monte “Melograno” Santa Lucia 2005 (Puglia) $41
(100% Uva di Troia)

1710 La Corte Negroamaro 2004 (Puglia) $40
(100% Negroamaro)

996 Castello di Luzzano Bonarda Oltrepo Pavese Carlino 2008 (Lombardia) $42
(100% Bonarda)

301 Renato Rati Torriglione Barbera d’Alba 2008 (Piemonte) $40
(100% Barbera)

304 Seghesio Barbera d’Alba 2006 (Piemonte) $45
(100% Barbera)

370 Azelia Barolo 2004 (Piemonte) $105
(100% Nebbiolo)

452 Sottimano Mate 2007 (Piemonte) $40
(100% Brachetto)

701 Le Terrazze Rosso Conero 2005 (Le Marche) $38
(100% Montepulciano)

611 Rossorosso Pignolo 2004 (Friuli) $42
(100% Pignolo)

605 Marco Felluga 2005 (Friuli) $49
(100% Merlot)

2004 Sella & Mosca Cannonau Riserva 2005 (Sardegna) $40
(100% Cannonau)

2002 Mesa Buio 2005 (Sardegna) $47
(100% Carignano del Sulcis)

1050 Argillae Sinuoso 2006 (Umbria) $40
(50% Merlot 50% Cabernet Sauvignon)

1053 Le Velette Rosso di Spicca 2007 (Umbria) $28
(80% Sangiovese 10% Merlot 10% Lanaiolo)

1211 Falesco Montiano 2003 (Umbria) $90
(100% Merlot)

900 Giuseppe Campagnola Merlot – Corvina 2004 (Veneto) $38
(50% Merlot 50% Corvina)

910 Mastino Valpolicella Ripasso 2003 (Veneto) $42
(34% Corvina 33% Rondinella 33% Molinara)

919 Zenato Merlot 2004 (Veneto) $39
(100% Merlot)

1449 Tenuta Le Querce Il Viola Aglianico 2004 (Basilicata) $38
(100% Aglianico)

1600 Fattoria Selvanova Aglianico Vigna Antica 2005 (Campania) $38
(100% Aglianico)

1609 Molettieri Irpinia Aglianico 2005 (Campania) $55
(100% Aglianico)

1800 Terre Borboniche Ciro Brigante 2005 (Calabria) $40
(100% Gaglioppo)

1802 Odoardi Savuto 2004 (Calabria) $36
(45% Gaglioppo 15% Greco Nero 15% Nerello 15% Magliocco 10% Sangiovese)

1811 Librandi Gravello 2004 (Calabria) $70(
60% Gaglioppo 40% Cabernet Sauvignon)

1892 Caruso & Minini Nero d’Avola 2007 (Sicilia) $32
(100% Nero d’Avola)

1901 Tenuta Terre Nere Etna Rosso 2008 (Sicilia) $33
(100% Nerello)

1915 Baglio di Pianetto Ramione 2004 (Sicilia) $36
(50% Nero d’Avola 50% Merlot)

1914 Baglio Del Sole Nero d ‘Avola 2006 (Sicilia) $39
(100% Nero d’Avola)

1890 Cusumano Benuara 2006 (Sicilia) $40
(50% Nero d’Avola 50% Syrah)

1891 Colosi Nero d’ Avola 2007 (Sicilia) $40
(100% Nero d’Avola)

Vini Dolci (Dessert Wines)

2307 Principe Pallavicini Stillato 2006 (Lazio) 500ml $48
(100% Malvasia)

2316 Fattoria Lavacchio Vin Santo del Chianti Rufina Riserva 2001 (Toscana) $70
(80% Malvasia 20% Trebbiano)

Vini al Bicchiere (Wines By the Glass)

Vini Bianchi (White Wines)

256 Bibi Graetz Bianco di Casamatta 2008 (Toscana) $8.5

(100% Vermentino)

977 Allegrini Soave 2007 (Veneto) $8.5

(80% Garganega 20% Chardonnay)

630 Villa Martina Tocai Friuliano 2007 (Friuli) $8.5

(100% Tocai Friuliano)

1732 Tormaresca Chardonnay 2007 (Puglia) $9

(100% Chardonnay)

1935 Tasca d’Almerita Regaleali Bianco 2007 (Sicilia) $9

(34% Inzolia 33% Catarrato 33% Grecanico)

1934 MandraRossa Fiano 2008 (Sicilia) $10

(100% Fiano)

979 Bertani Pinot Grigio 2007 (Veneto) $10

(100% Pinot Grigio)

982 Anselmi San Vincenzo 2007 (Veneto) $10

(80% Garganega 15% Chardonnay 5% Soave Trebbiano)

1146 Salviano Orvieto Classico Superiore 2007 (Umbria) $10

(30% Trebbiano Toscano 30% Grechetto 20% Chardonnay 20% Sauvignon Blanc)

536 Terlano ‘Classico’ 2008 (Trentino) $12

(Sauvignon Blanc, Pinot Blanc, Chardonnay)

249 Teruzzi & Puthod Terre di Tufi 2007 (Toscana) $12

(80% Vernaccia 7% Chardonnay 7% Malvasia 6% Vermentino)

637 Vigna Traverso Sauvignon Blanc 2007 (Friuli) $12

(100% Sauvignon Blanc)

Vini Rossi (Red Wines)

6 Bibi Graetz Casamatta 2008 (Toscana) $8.5

(100% Sangiovese)

53 Di Lupo Chianti 2007 (Toscana) $8.5

(100% Sangiovese)

1400 Di Majo Norante Cabernet Sauvignon 2007 (Molise) $9

(100% Cabernet Sauvignon)

309 Pasquale Pelissero Dolcetto d’Alba 2008 (Piemonte) $9

(100% Dolcetto)

905 Villa Rocca Pinot Nero Pinot Nero 2007 (Veneto) $10

(100% Pinot Nero)

902 Rallo Valpolicella Ripasso Classico Superiore 2006 (Veneto) $10

(70% Corvina 30% Rondinella)

700 Le Terrazze Rosso Conero 2008 (Le Marche) $10

(100% Montepulciano)

301 Renato Ratti Torriglione Barbera d’Alba 2008 (Piemonte) $11

(100% Barbera)

1901 Tenuta Terre Nere Etna Rosso 2008 (Sicilia) $11

(100% Nerello)

54 Donna Laura Bramosia Chianti Classico 2006 (Toscana) $12

(80% Sangiovese 20% Merlot)

8 Salviano Turlo 2007 (Umbria) $12

(50% Sangiovese 30% Cabernet Sauvignon 20% Merlot)

6 Bibi Graetz Casamatta 2008 (Toscana) $8.5

(100% Sangiovese)

53 Di Lupo Chianti 2007 (Toscana) $8.5

(100% Sangiovese)

1400 Di Majo Norante Cabernet Sauvignon 2007 (Molise) $9

(100% Cabernet Sauvignon)

309 Pasquale Pelissero Dolcetto d’Alba 2008 (Piemonte) $9

(100% Dolcetto)

905 Villa Rocca Pinot Nero Pinot Nero 2007 (Veneto) $10

(100% Pinot Nero)

902 Rallo Valpolicella Ripasso Classico Superiore 2006 (Veneto) $10

(70% Corvina 30% Rondinella)

700 Le Terrazze Rosso Conero 2008 (Le Marche) $10

(100% Montepulciano)

301 Renato Ratti Torriglione Barbera d’Alba 2008 (Piemonte) 1$1

(100% Barbera)

1901 Tenuta Terre Nere Etna Rosso 2008 (Sicilia) $11

(100% Nerello)

54 Donna Laura Bramosia Chianti Classico 2006 (Toscana) $12

(80% Sangiovese 20% Merlot)

8 Salviano Turlo 2007 (Umbria) $12

(50% Sangiovese 30% Cabernet Sauvignon 20% Merlot)

Vini Rosati (Rose Wines)

2101 Tasca d’Almerita Regaleali Rose 2007 (Sicilia) $9

(100% Nerello Mascalese)

Vini Dolci (Dessert Wines)

2300 La Gaminella Moscato D’Alba 2007 (Piemonte) $10

2305 Marenco Brachetto D’Acqui 2007 (Piemonte) $10

2318 Diecigrani Zibbibo N/V (Sicilia) $10

2101 Tasca d’Almerita Regaleali Rose 2007 (Sicilia) $9

(100% Nerello Mascalese)

Vini Dolci (Dessert Wines)

2300 La Gaminella Moscato D’Alba 2007 (Piemonte) $10

2305 Marenco Brachetto D’Acqui 2007 (Piemonte) $10

2318 Diecigrani Zibbibo N/V (Sicilia) $10

2310 Maculan Dindarello 2004 (Veneto) $14

Vini Spumanti (Sparkling Wines)

2225 Zonin Prosecco N/V (Veneto) $12

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Cooked in an all wood burning oven, the recipe for Undici’s pizza Napoletana was created with the help of pizza guru Anthony Mangieri. In a matter of a few short weeks, the best pizza in NJ was created in Rumson – pizza Napoletana.

The authentic pizza Napoletana is a huge success at Undici, with fans coming from all over NJ to get a taste of the Bianco, Margherita, Originale, or Filetti and Arugula e Prosiutto pizza. Each is made with fresh, authentic, all Italian ingredients and cooked in the all wood burning oven.

Here’s just a taste of what our customers are saying about our pizza Napoletana, the best pizza in NJ:

“Can I just say WOW about their pizza? Yes, it is WOW. The crust is pure perfection, cooked in a brick oven. Has just the right consistency, thin crust, with that great slight charred taste to it. I want to eat every bite of the crust each time!”
-Laura G., Woodbridge, NJ

“I was absolutely blown away by the superb flavor and terrific toppings. The pizza didn’t even have any cheese on it and its one of the best I’ve ever eaten, and I know pizza. I’ve worked in the past for five years as a pizza chef at another Italian restaurant. The entire pizza was delectable down to the crust, fresh with a hint of zesty spice, and best of all a great smokey flavor from the oven. Undici’s pizza is one of a kind and a must try!”
-Brian W., Lavellette, NJ

“It’s hard to find a pizza that has healthy, fresh ingredients, and is delicious too. At Undici, I had the most perfect Marguerita pizza ever.Thin crusted, perfect amount of basil and just enough mozzarella so it wasn’t overbearing.”
-Robin H., Rumson, NJ

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We are pleased to welcome the head of Grappa Poli Distillerie and renown grappa producer Jacapo Poli to Undici Taverna Rustica for a meet & greet, and bottle signing on

February 10th from 7-9pm.

Join us by the fireplace of Undici for this special meet and greet event with signed bottles of Jacapo Poli’s famous grappa on sale.

Click here for directions to Undici Taverna Rustica

Click here to RSVP on Facebook!

About Jacopo Poli

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Tickets for the Accademia del Vino Wine Lecture Series must be purchased over the phone, and cannot be purchased online in any way.

Because of the tremendous demand for Accademia del Vino seats, reservations cannot be made for groups of more than four people.  The price per ticket is $39, plus tax and 10% gratuity.  Confirmation requires a credit card number that will be charged upon confirmation of your ticket purchase.  There will no refunds, however if you are unable to attend the session you purchased tickets for, we can apply your ticket purchase to a future session.

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By our count, the average temperature in the first two weeks of 2010 falls somewhere around 24.4°F.  And while that is still above freezing, we know some of you have the wintertime blues, especially considering most of you haven’t seen Victor since the last Accademia del Vino tasting in December, and probably miss him greatly by now.  Victor and the Accademia del Vino Winter Session will be back in February, but until then, we have a special little event to melt away those wintertime blues.

This Monday, January 18th, we will be hosting a free, informal wine tasting of Di Lupo Chianti around our fireplace from 5 to 7pm.  And to keep you warm long after the tasting, we will be selling cases of the Di Lupo Chianti for the special one-time price of $90 a case.  We have only 25 cases, which will be sold on a first-come, first-served basis.  As always, Victor Rallo, Jr. and Anthony Verdoni aka “The Professor” will be there to share a glass with you, talk wine, and visit during this cold, wine lecture-less month.

RSVP to this event and share it with friends on Facebook!

Anthony Verdoni “The Professor” on Di Lupo Chianti

Chianti, like Bordeaux, is not one wine but 1,000 wines. Vintage varies from hillside to hillside. Quality, price, and style range from the moderate to the ultra. The DOCG zone for Chianti is vast, skirting the important Tuscan cities of Florence, Siena, Pisa, Arezzo, and Prato, as well as the hillside hamlets of Montalcino, Montepulciano, and Montespertoli.

So where does Di Lupo Chianti fit in? It was born on the sunny hills of Pisa within sight of the Tyrrhenian Sea. The pleasant maritime effect, in the area where the Maremma and Chianti meet, softens and sweetens the fruit, yielding a dry yet round red wine. No international varietals are used — only 90% Sangiovese and 10% Canaiolo Rosso. The oak is large Slavonian, not small French, and the wood aging is short term, fewer than 6 months. The result is a fruity, traditional Chianti, where you feel the varietal character of the Sangiovese minus its power and grandeur.

Di Lupo is a typical Chianti, true to its Tuscan code. You can drink it often with a great range of food, from pizza and pasta to steaks and chops. Enjoy it young and fresh. You may just choose to howl like the wolf on the label.

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San Valentino

Primi

Zuppa di Gamberri

A “classic creamy shrimp soup”

with sherry wine and mascarpone

$10

Carciofi Ripieni

Stuffed jumbo artichoke, focaccio bread, pignoli nuts, Gaeta olives,

garlic, parsley, Romano cheese and Umbrian olive oil

$14

Cozze

Fresh black shell mussels sauté with Italian plum tomato,

ceci beans, garlic, parsley, hot chili flakes and toasted ciabatta

$14

Secondi

Ravioli

House made ravioli filled with sheeps milk ricotta, mascarpone and

fresh mozzarella with a sauce of fresh tomato and crispy basil

$28

Salmone

Grilled “Loc Duarte” salmon filet, celery root puree,

roasted winter mushrooms and imported saba

$32

Aragosta alla Diavola

Two five ounce lobster tails, pan sautéed with pomodoro fresco,

hot pepper flakes, garlic, extra virgin olive oil served with house made chitarra pasta

$39

Vitello Milanese

Center cut veal chop pounded thin, with house made bread crumbs, pan sautéed in

extra virgin olive oil, topped with aruguala salad and shaved Parmigiano Reggiano

$34

Costoletta di Vitello

16 ounce Frenched center cut veal chop, served with

sauté Swiss chard and cannellini beans, and potato croquette

$52

Bistecca

18 oz 21 day dry prime aged sirloin with coastal sea salt and

extra virgin olive oil with sauté spinach and spaghetti pomodoro

$49

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When Rallo opened his NJ Italian restaurant 2 years ago, he rounded out his authentic Italian menu with piping hot, oven fresh pizza.  Contrary to the way pizza is cooked in Italy, Rallo reluctantly made his pizza in a wood/gas burning oven, not a customary all wood burning oven.   “Although I knew this was not the traditional Naples way, I also knew that I had no training in using only wood fire.  And because the oven never reached the high temperatures of 800-850 degrees Fahrenheit of a solely wood fired oven, I had to tweak the ingredients because the pizza needed more time to cook. In Naples a pizza cooks in 2-3 minutes.”

A few months ago, an opportunity presented itself for Rallo to work with renowned pizza guru Anthony Mangieri, the man behind Una Pizza Napoletana, a famous pizza destination in NYC.  Mangieri had just sold his NYC landmark and was getting ready to move to San Diego to open another.  Before he moved, Rallo seized the opportunity to have Mangieri show him the ropes of a wood burning oven. 

In a matter of a few short weeks, Rallo converted his combination gas/wood oven to an all wood burning oven and began testing recipes.  According to Rallo, it was no small change fine tuning the formula for his new pizza.  “We started on a Monday and it was almost a disaster, but we quickly learned from our mistakes and were back at it on Tuesday.  After about two weeks and 500 pizzas, we were ready to make the change and were confident everyone would appreciate our new authentic Pizza Napoletana.”

The authentic pizza Napoletana is a huge success at Undici, bringing in people from all over NJ who want to try New Jersey’s best pizza Napoletana.  Undici’s  pizza menu now consists of five Naples style pizza choices; Originale, Bianco, Margherita, Filetti and Arugula e Prosciutto.  Each is made using authentic, all Italian ingredients.

To learn more about Undici’s pizza menu, visit http://www.undicirestaurant.com/menus/dinner_menu.php

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NATURALLY RISEN from michael evans on Vimeo.

Tony Mangieri Comes to Undici

Some might say that Undici Italian Restaurant in Rumson ‘wood’ go to any length to make the state’s best Napoletana Pizza.

The famed Italian pizza maker spent the better part of the last few months tearing apart their kitchen and building an authentic, Naples style, wood fired oven.

The new oven is part of Pizza Guru’s Anthony Mangieri’s recipe for the perfect Pizza Napoletana.

Undici’s owner, Victor Rallo, envisioned making the state’s best, authentic Pizza Napoletana. To help make that dream a reality, he hired Anthony Mangieri as his exclusive pizza consultant.

Pizza Napoletana is extremely rare in NJ, and in most states in the US. The authentic Naples style pizza calls for a demanding recipe and difficult cooking process. For starters, only a wood fired stove, using very particular types of wood at different phases of the cooking process can be used.

Additionally, all ingredients are imported direct from Italy, including dough made from all Italian ‘00’ flour, San Marzano tomatoes, extra virgin olive oil, and bufala mozzarella. The special mozzarella is made with the milk from water buffalo raised in the marshlands of Campania and Lazio.

According to Victor Rallo, owner of Undici, the art of crafting authentic Pizza Napoletana is so delicate, he wanted the expert guidance of legendary pizza guru, Anthony Mangieri.

Mangieri is the culinary master behind New York City’s famous Una Pizza Napoletana, which closed its doors earlier this year after five phenomenal years in business and will reopen in San Francisco early next year. He has since become world famous for his unrelenting passion for hand crafted pizza, and as one of the best pizza makers in the country.

Best Pizza in New Jersey

Come out to Undici for New Jersey’s Best Pizza.

Undici Restaurant

11 West River Road

Rumson NJ 07760

732-842-3880

http://www.undicirestaurant.com

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Anthony Mangieri has been hired as Undici’s pizza consultant for our new Pizza Napoletana.  What kind of pizza needs its own pizza consultant?  The kind that is made in wood burning only oven with no gas used and is made from only the freshest, hand selected ingredients.  The kind that has to be practiced and perfected for years before you reach that perfect balance.  The kind that you’re going to have to taste to understand what we’re talking about.

“You can’t make, in my opinion, the same flavor with coal or with gas,” says Mangieri. “There’s nothing beautiful about it.  The heat from a coal oven is not gentle.  It’s very dry, it’s very overpowering.”  Wood only burning ovens require a higher level of attention and finesse, but the rewards for such efforts (the pizza) are well worth it. “To make pizza in a wood over good, there’s so much attention that needs to be payed.”  Anthony has spent countless hours with us fine tuning the ingredients, the oven, and even the wood that’s burned.  The end result is Pizza Napoletana at its finest, and according to Mangieri, the best pizza in New Jersey.

View the whole set of pictures on our Flickr page here.

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Our Zagat rated Undici Restaurant in Rumson is already taking reservations for corporate and holiday parties. Undici is a favorite holiday destination of many for their festive holiday décor, lively music and private rooms that can accommodate up to 50 people.

Guests can enjoy their carefully crafted menu of homemade Italian food featuring pasta, prime meats, fresh fish and produce, sauces and desserts. Undici also boasts the largest selection of all Italian wine in New Jersey, featuring 30 wines by the glass. We were recently awarded the ‘Wine Spectator 2 Glass Award’ and the ‘Best of Award of Excellence’.

Customers who are interested in learning more about the limited holiday party pricing can call Susan at 732-842-3880.

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Welcome to Undici Taverna Rustica in Rumson, New Jersey! Undici provides authentic Italian cuisine from the best ingredients and the largest all Italian wine selection in New Jersey in a truly Tuscan atmosphere. This short video will give you an inside look at Undici Taverna Rustica.

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Undici’s Famous Broccoli Rabe
Serves 4-5 people

Ingredients

• 4 fresh bunches of Broccoli Rabe
• 4-5 cloves of Garlic (one clove for each person being served)
• Chili Pepper flakes
• Extra Virgin Olive Oil

Before you start you’ll also need…

• A pot of water for boiling
• Bowl of ice water

Fill your pot with water and bring it to a boil. Then start by de-stemming the broccoli rabe and removing most of the leaves. After you have just the broccoli rabe flowers, place them directly in the pot of boiling water. Sprinkle some salt (we recommend sea salt) into the water. You want to parboil or blanch the flowers, so cook them for around 3-4 minutes being extra careful not to overcook them. Submerge lightly and stir them around in the pot until they are soft, but not mushy. Scoop them out and place them directly into a bowl of ice water to shock them and stop them from cooking. Place the broccoli rabe on a plate and peel your cloves of garlic. Crush the cloves lightly with a knife, and use one clove of garlic for however many people will be enjoying the dish.

Next, coat the bottom of your pan in extra virgin olive oil (we use Ranieri or Coltibuono). Add the garlic to the pan and cook until the cloves are a golden brown to make sure all the flavor is extracted. After they are a golden brown, add the chili pepper flakes and simmer before adding the broccoli rabe right on top. Sauté for a few minutes and mix the oil and flavor of the garlic and chili flakes in with the broccoli rabe. Add salt and fresh black pepper to taste.

This dish can be eaten by itself as a side, tossed with pasta, or even used as filling for an omelet. The dish can be prepared ahead of time up to the sauté step, making it easy to parboil ahead of time and quickly sauté to serve guests or yourself before a meal.

Buon Appetito!

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We encourage you to share your thoughts and experiences at Undici via our listings on these review sites.  We thank you in advance and will continue to bring you the best authentic Italian food and dining experiance.  Buon Appetito!

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Friday Nights from 4-6pm is Happy Hour at Undici Taverna Rustica in lovely Rumson, NJ.

• Discount drinks
• Buffet with homemade pasta
• Grilling station
• Complimentary meats, olives, and pasta

Come relax after a long work week and warm up in front of our fireplace as the weather gets colder!

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This week, we take a look at Re Manfredi Bianco with Anthony Verdoni (AKA “The Wine Professor”) & Victor Rallo Jr. (“The Tasso”).

Anthony Verdoni (AKA “The Wine Professor”)
Overall quality: A
Value: B+

On Re Manfredi Bianco Basilicata 2008: “This delicious dry white hails from the foothills of an extinct volcano, Mt. Vulture, in the rugged Lucanian Apennines. This is the South; but it is not hot. Altitude and breezes make the area one of Italy’s coldest. Basilicata is famous for the red Aglianico wine, which has thrived in the black soil of the region since at least 650 B.C. More recently, however, there have been a few white varietals that have exhibited a lot of promise and class.

Re Manfredi Bianco is a blend of Müller-Thurgau and Traminer, two varieties more closely associated with points farther north. Müller-Thurgau is a cross varietal, consisting of Riesling and Chasselas. The wine shows an abundance of pineapples, melons, and mangos. It also exhibits rich body and a complex fragrance, which beautifully masks the tasty, almost biting, minerality. This Bianco is a fresh, original winner with personality and charm. It is perfect with seafood, white meats, or by itself. Thank you, Re Manfredi.”

Victor Rallo, Jr. (“The Tasso”)
Overall quality: A
Value: A

“When this distributer asked us to taste some of his Italian portfolio, I thought to myself not another Tuesday Tasting with Tony (TTT) with average mundane wines. Maybe that is not the mindset to walk-in to a tasting with, but that’s me and I tell the truth.

This is the first wine we tasted and could have been the last it was that good. Italian white wines need to be fresh, crisp, and mildly acidic and still be true to the varietal character of the grape. Well Re Manfredi Bianco has all that and more. The fruit is so abundant in the nose, yes tropical fruit that makes the wine sweet with its first splash on your tongue and yet finishes dry and crisp. Perfetto!!! A grilled piece of Branzino drizzled with good extra virgin olive oil a squeeze of lemon and some sautéed greens with a glass of Re Manfredi Bianco and I guarantee a beautiful experience.”

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