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08/Feb/2019

The Incredible Biodiversity of Italian Wine and Food

Join us for our new special February wine tasting dinner, Wednesday February 27th, from 5 pm to 9 pm and taste 9 wines all made with different grapes, showcasing the incredible biodiversity of the Italian Terroir.

Biodynamic Wines.

The majority of the wines are biodynamic, which means they are fermented in a natural way without adding any chemical yeast and have very little sulfites to preserve them, as well as made by very small producers that apply the methods of the biodynamic agriculture of Rudolph Steiner.

Cheeses and Cold Cuts

You will be able to taste also some very unique cheeses and cold cuts that reflect different cultures and farming techniques of the various Italian regions.

Napolitan Dough

Guests will also be able to taste a new dough made by Chef Daniele which is a special reinterpretation of the Napolitan Pizza using our Petra Flour.

Price will be $ 49 per person (not including tax and grat.) and will include 9 wines (2 oz pour), a taste of cold cuts and cheeses and a taste of the new Pizza.

Showcased Wines

Wines are hand selected by DOCG Imports‘ owner Marina Elettra, and will be available to be purchased during the event at a discounted price.

Food Tasting

  • Extra Aged Pecorino Toscano
  • Crescenza Ligure
  • Mortadella con Pistacchio Emiliana
  • Speck dell’Alto Adige
  • Gorgonzola Dolce Sardo
  • Special with Pizza Dough by chef Daniele Piazza

Reserve Now for the February Wine Tasting – $49

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What are Biodynamic Wines

Biodynamic wines are made using the principles of biodynamic viticulture. Biodynamics takes organic farming to a more spiritual level. The father of the movement is widely regarded as being Rudolf Steiner who gave a series of agricultural lectures in 1924 setting out the broad principles. His best known follower since then has been Maria Thun (1922-2012) who published an annual biodynamic gardening calendar. Nicolas Joly was one of the earliest French vigneron proponents of the biodynamic movement since when the idea has spread widely in Alsace, Burgundy and many other parts of the world.

Biodynamic accreditation is through DEMETER or BIODYVIN. Whereas we have only cited as Organic producers those who are certified or in conversion, for biodynamic farming we take a slightly different view because we regard biodynamism as a philosophy more than a regime. We therefore highlight both those who are certified biodynamic, and those who are comfortable in being described as ‘broadly biodynamic’.


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