When I was researching Sagrantino a couple of years back, the phrase “a face only a mother could love” came to mind. Not because it is an ugly wine. It is far from that. Rather because up until recent decades, the only ones to appreciate its grandness, were those living around a lofty town in central Umbria called Montefalco, the home of Sagrantino.

In 1990 Sagrantino di Montefalco was granted DOC status in recognition of the distinctiveness and potential of the grape and the region. In 1992 the highest Italian quality status, DOCG (Controlled and Guaranteed Origin), was awarded. Since then, the wine style has slowly gained popularity around the world and is celebrated for its distinct power and great depth.

The challenge for winemakers interested in making Sagrantino is to produce a wine that showcases the true hallmarks of the variety – it is one of the most tannic grape varieties of the world - while producing a wine that is true to its origins and still a pleasure to drink. Traditionally, when making a dry style from Sagrantino, the wine must be aged for thirty months, with at least twelve months in barrel.

We have purchased Sagrantino fruit from a small vineyard site in the Myrrhee valley to make our first wine. This valley is about twenty minutes from Whitfield and has lots of little micro climates. The hillside where the Sagrantino is

grown is north facing and the soils are tight and hungry. The site has the capacity to produce great reds.

The fruit was hand harvested and then fermented in open top fermenters, this allowed for a slow and gentle extraction of colour and tannin. The grapes were inoculated with a

commercial yeast called BM45 which helps to provide richness and roundness in the wine. Fermentation lasted

ten days before the grapes were basket pressed and the juice drained to barrels. The wine stayed in barrels for eighteen months, it was then blended and bottled.

Inky purple in colour, the wine has an almost-black centre. Initially the wine has an earthy, leathery, spicy lifted nose. It evolves into ripe plums and blackberries with nuances of cedary oak and dark chocolate. The palate has strong textural tannins balanced with light acidity, ripe plums and cherry flavours.

For me the best way to enjoy our Sagrantino would be to wait for a cold, wintery day, spend the afternoon preparing a rich, hearty beef stew or osso bucco, invite a couple of friends around and decant a bottle of Sagrantino.

Joel Pizzini

Vino e Vita wine club members will be able to enjoy the

2010 Sagrantino in their packs and we have a limited

amount available for our mailing list customers. The 2011

Sagrantino will be released in 2014.

VOL 17: MAY / JUNE 2013PIZZINI WINES NEWSLETTER

P I Z Z I N I W I N E S . K I N G V A L L E Y . V I C T O R I A

IN THIS NEWSLETTER WE CHAT ABOUT WHAT MAKES A GREAT WINE, INTRODUCE A NEW EVENT AT CELLAR

DOOR, OPEN BOOKINGS FOR OUR DINNERS WITH OUR FAMILY AND RELEASE OUR LONG AWAITED SAGRANTINO.

Alfredo & Katrina Pizzini

Power, depth and grace

Over A Barrel ~ Alfredo PizziniWhat makes a great wine

I attended the Great Wines of the World: An Exploration masterclass that was held as part of the 2013 Melbourne Food and Wine Festival. The masterclass was chaired by Max Allen with Jancis Robinson, James Halliday, Franck Moreau and Michael Hill Smith sitting on the panel. I was expecting to taste some iconic and very interesting wines. I wasn’t expecting for the masterclass to challenge participants to think more closely about what really does make a great wine.

For many wine commentators, attributes such as the wine’s complexity, sense of place, balance, length, expense, proven history of greatness, scarcity and personality play a major part in assessing the greatness of a wine. But what influence does the personality of the winemaker or vineyard owner have on greatness? What about if the wine is a new release for a label and breaks new barriers in a particular wine market? Can these factors make it a great wine?

For me, emotional resonance, the memories I have of drinking certain wines on particular occasions play a major role in making a great wine. One of the greatest wines I have ever tasted was a 1964 Bartolo Mascarello Barolo. Bartolo Mascarello was a traditionalist, his Barolos always had to be at least seven or eight years old before you would consider opening them.

In 1999 Joel and I were on a Richard Smart tour of Italy. Our friend, Italian viticulturist Federico Curtaz organised a private tasting with Bartolo in his cellar in the beautiful

town of Barolo in Piedmont. Bartolo had tasted our 1994 Nebbiolo (Federico had previously brought him a bottle) so he knew we had passion for the variety. Our tasting began with the opening of his 1993, 95, 96 and 98 Barolos, all great wines. But in anticipation of our visit, he had opened the 1964 the day prior. This thirty-five year old wine still had power, finesse and incredible structure. To be in the company of a winemaking icon and drinking his wine was for me a memory that will last a lifetime.

It was an amazing experience to taste a collection of “great” wines at the masterclass. But what I felt was most interesting was to be in a room with such esteemed panellists and to hear about their personal experiences with winemakers. About tasting wines until late into the evening with the maker trekking back and forth to their cellars and passionately sharing their wines with someone who really appreciates what they do.

The combination of attributes that make a great wine are different for everyone. For me the most important attribute are the memories. If you have a great wine in your cellar, create an occasion to enjoy it and create even greater, long lasting memories.

Alfredo Pizzini

Now you can chat with us via Facebook and Twitter. If you tweet, follow us @pizziniwines and if you are a

Facebook user search for Pizzini Wines. Join our conversations anytime. We would love to hear from you.

Join us for dinner at cel lar doorBrunello, Chianti & Sangiovese

This dinner will take us back to the roots of ancient Etruscan gastronomy, the wines to be presented are sourced from some of Tuscany’s oldest and top Sangiovese producers. These wines will be tasted alongside our own Rubacuori Sangiovese and Lana Il Nostro Gallo.

The heart of Italy’s ancient Etrusca is Tuscany, the meal has been designed around produce originating from this region. Many of these earthy, gamey ingredients are now being produced in the regions surrounding King Valley.

Jane Faulkner, freelance wine and food writer for The Age and Sydney Morning Herald newspapers is our guest and co-host, she will ensure hearty, robust and convivial conversation around the long table.

WHEN: Saturday May 25, 6.30pm

COST: $195 per person

BOOKINGS & ACCOMMODATION OPTIONS: Call the winery on 03 5729 8278 or email talkdirect@pizzini.com.au

Whether you already share our love for the mysterious beauty of Sangiovese, or wish to discover its appeal, Alfredo and Joel Pizzini invite you to Brunello, Chianti & Sangiovese, an evening of thought provoking wines, matching food and subtle education.

Gourmet Traveller Wine ~ Australia's best cellar doorsPizzini Wines cellar door was rated the King Valley’s Star Cellar Door and Best Cellar Door Additional Experience. Top wine writers travelled across Australia looking for the greatest cellar doors, to see the complete list get a copy of the Gourmet Traveller Wine Magazine April/May 2013.

W I N E & L I F E

Vino e Vita is our wine club. There is no joining fee. To become a member, purchase two cases of wine each year from the five wine pack suggestions. Packs are despatched twice yearly, May and November.

wine club

ItalianaA selection of our Italian whites & reds.

3 Pinot Grigio 2012 2 Verduzzo 2012 2 Sangiovese Shiraz 2011 3 Sangiovese 2011 1 Sagrantino 2010 1 Il Barone 2009

PACK PRICE: $261.00

SAVE UP TO: $43.50

ClassicaSelected from our full range of white & red wines.

2 Riesling 2012 2 White Roman 2012 2 Sauvignon Blanc 2012 2 Sangiovese 2011 2 Merlot 2011 2 Sagrantino 2010

PACK PRICE: $235.00

SAVE UP TO: $41.00

BiancaSelected from our full range of white wines.

2 Pinot Grigio 2012

2 Riesling 2012

3 Arneis 2012

3 Verduzzo 2012

2 White Roman 2012

PACK PRICE: $215.00

SAVE UP TO: $38.00

RossaSelected from our full range of red wines.

3 Sangiovese Shiraz 2011

3 Sangiovese 2011

3 Merlot 2011

1 Sagrantino 2010

2 Il Barone 2009

PACK PRICE: $282.00

SAVE UP TO: $45.50

Your May Vino é Vita wine packs are scheduled for payment on Friday May 17th, the wine will leave our winery on Thursday May 23rd. Should you wish to make any changes to your normal delivery arrangements please contact Melissa by COB Friday May 10th on phone 03 5729 8030 or email melissa@pizzini.com.au

Suo Preferito You choose a straight dozen of your favourite wine or any other pack listed in the Suo Preferito section of the enrolment form. SAVE 10% off cellar door prices & it’s also freight free.

Member benefits include 10% off cellar door prices

and free freight to anywhere in Australia on orders

of one dozen or more bottles (cleanskin wines

are not included).

To become a member complete the enrolment form

enclosed with your newsletter. You can also join while

at cellar door or online www.pizzini.com.au any time.

Enjoy the benefits immediately.

1 Suo Preferito You choose a straight dozen or a pack of your favourite wine

2 Italiana A selection of our Italian whites and reds

3 Classica

Selected from our full range of white and red wines

4 Bianca

Selected from our full range of white wines

5 Rossa Selected from our full range of red wines

We have a range of single and mixed dozens to choose from;

wine club

Enjoy dinner with our family

join us

We have organised dinners with our family in Melbourne, Canberra and Sydney. Gather your family and friends and join us and enjoy generous hospitality and warming food alongside our wines.

Melbourne Osteria La PassioneWalking into Osteria La Passione,

you feel like you have travelled to

Italy and entered Nonna’s dining room.

The food is authentic Italian and

chef Carmine Costantini prides

himself on preparing his food with

integrity and love.

WHEN: Wednesday June 19 or

Thursday June 20 (Osteria La Passione

is an intimate venue that seats 30)

BOOKINGS AND PAYMENT: Call Wendy on 03 5729 8030

or email wendy@pizzini.com.au

COST: Vino e Vita wine club members

$100 per person, non members $110.

ARRIVAL: 6.30pm for a glass of

Prosecco with us.

Osteria La Passione 486 Bridge Road,

Richmond, Melbourne

Canberra Soju Girl Soju Girl serves modern Asian

fusion food in a space that feels

young and energetic. The staff are

knowledgeable and friendly, the

flavours in the dishes are subtle

and fresh and combinations of

ingredients inventive.

WHEN: Saturday July 6

BOOKINGS AND PAYMENT: Call Wendy on 03 5729 8030

or email wendy@pizzini.com.au

COST: Vino e Vita wine club members

$100 per person, non members $110.

ARRIVAL:6.30pm for a glass of

Prosecco with us.

Soju Girl 41/43-45

Northbourne Avenue, Canberra

Sydney

Signorelli GastronomicaSignorelli Gastronomica is an Italian

restaurant that embodies the Italian

spirit, the food is seasonal and diverse.

Join our long tables and enjoy convivial

conversations and Italian passion.

The night will begin with a glass of

Prosecco and tastes from a table filled

with Antipasti.

WHEN: Wednesday July 24

BOOKINGS AND PAYMENT: Call Wendy on 03 5729 8030

or email wendy@pizzini.com.au

COST: Vino e Vita wine club members

$100 per person, non members $110.

ARRIVAL: 6.30pm for a glass of

Prosecco with us.

Signorelli Gastronomica

48 Trouton Place Pyrmont, Sydney

In Katrina’s Kitchen

Method In a heavy based pan heat the oil and butter. Sauté the onion, carrot and celery and season with the salt and pepper. Push the vegetables aside and on high heat brown the meat in the same pan, adding the rosemary, thyme and garlic. Add the tomato puree and then deglaze the pan with the red wine. Reduce the heat and cook for a few minutes until the wine has evaporated then add the tomatoes, stock, bay leaves, star anise and parsley.

Season as necessary, cover the pan with a lid, and cook the stew for 3 hours, stirring occasionally and adding more stock or water if necessary. (The shanks need to be covered with liquid for the first 2 hours of cooking). Remove the lid for the last half an hour of cooking. The meat must be falling off the bone and the stock will be reduced to gravy.

Serve the osso bucco with creamy, potato mash or polenta and a glass of Sagrantino.

Osso BuccoIngredients

Serves 4

3 tablespoons olive oil 1 tablespoon butter 2 onions, diced 2 carrots, diced 2 stalks celery, chopped 1 teaspoon sea salt ¼ teaspoon ground white pepper 1 kg osso bucco 1 tablespoon fresh rosemary, chopped 3 sprigs thyme 3 garlic cloves, crushed 1 tablespoon tomato puree 1 cup dry red wine 250 g tomatoes, peeled & quartered 1 litre beef stock 2 bay leaves 1 star anise 2 tablespoons parsley, chopped

Joel has suggested partnering our newly released Sagrantino with a hearty osso bucco. See my recipe below. I serve osso bucco with potato polenta, but it is just as good with a creamy, potato mash or polenta made in the traditional way.

If you have the chance to make this dish, I would love to see your creations, so post a picture on our facebook page or tweet us along with a comment to let me know if you enjoyed your efforts. Our facebook address is www.facebook.com/pizziniwines or Tweet us @pizziniwines

Katrina Pizzini

New opening hoursThe hotel is now open from Wednesday to Sunday for both lunch & dinner. The kitchen is also open for lunch on public holidays.

BookingsCall 03 5729 8270 or email info@mvhotel.com.au to make a booking.

AccommodationIf you would like to stay the night, the hotel has four comfortably refurbished motel units.

Mountain View Hotel in Whitfield Scott Burness joined the Pizzini team as the head chef at our hotel in Whitfield last December. Looking for a tree change with his partner Jessika they decided to make the King Valley their home.

Scott’s food has a modern British bent with a little Italian thrown in for good measure. Like most chefs these days Scott prefers to use local where available but is happy to incorporate the produce of other regions’ producers on his menus who are recognised for the quality of their produce.

Scott’s menu includes classic pub dishes such as the chicken parma and the burger (we say it is a three napkin burger) but his passion lies with producing flavoursome, beautifully presented restaurant food, his menu is diverse.

Mountain View Hotel Sunday stay & dine specialCome stay with us at our hotel on any Sunday night from May to August and pay only $180per couple. This includes a two course dinner on Sunday night and a glass of wine each.

Join our conversations on Facebook, www.facebook.com/mvhotel

A tavola!

Cooking SchoolKatrina has added a couple of new classes to this year’s timetable, one specialising in preparing gluten free dishes including pasta and gnocchi, while the other is a kids party class. Kids get involved in baking, creating and decorating.

Most classes are priced at $140 per person, for Vino e Vita wine club members it is $130 per person. All classes include lunch.

Join a class or organise a gift for a special friend or family member. If your friends or partner would like to join the lunch after the class, it is $33, this includes a glass of wine.

Cooking school gift vouchers can be organised quickly and sent directly to you or the recipient via mail or email.

To book or find out more about all of the classes offered, go online to www.pizzini.com.au You can download an enrolment form here or call Katrina on 03 5729 8278 or email katrina@pizzini.com.au

A tavola! Cooking class timetableMaySat 11 Pasta, Gnocchi & RavioliFri 17 Home Cheese Making, Camembert Thur 23 Lunching Ladies & LadsFri 24 Pasta, Gnocchi & Ravioli

JuneThur 20 Antipasti, Tapas & DumplingsSat 22 The Dinner Party

JulyThur 11 Antipasti, Tapas & DumplingsFri 12 Pasta, Ravioli & GnocchiFri 19 Pasta, Ravioli & GnocchiThur 25 Quick & HealthySat 27 The Dinner Party

No classes in August & September

OctoberThur 3 Pasta, Ravioli & GnocchiFri 4 Lunching Ladies & LadsSat 5 Pasta, Ravioli & GnocchiThur 10 Pastry ~ Flakey, Short & ChouxFri 11 Antipasti, Tapas & DumplingsSat 12 Lunching Ladies & LadsThur 17 Versatile, Delicious & VegetarianFri 18 Pasta, Ravioli & GnocchiSat 19 Gluten Free NEW

Sun 20 Home Cheese Making, Blue Vein & ChevreFri 24 - Pasta, Ravioli & GnocchiSat 25 - Lunching Ladies& LadsSun 26 - Pasta, Ravioli & Gnocchi

NovemberFri 1 Lunching Ladies & LadsSat 2 The Dinner PartyMon 4 Pasta, Ravioli & GnocchiThur 7 Home Cheese Making, Parmesan & RicottaFri 8 Antipasti, Tapas & DumplingsSat 9 Kids Party Class NEW ($88 per child)Thur 21 Lunching Ladies & LadsFri 22 Antipasti, Tapas & DumplingsSat 23 Pasta, Ravioli & GnocchiThur 28 Pastry ~ Flakey, Short & ChouxFri 29 Lunching Ladies & LadsSat 30 Pasta, Ravioli & Gnocchi

DecemberThur 5 Gluten Free NEW

Fri 6 Lunching Ladies & LadsSat 7 Pasta, Ravioli & GnocchiThur 12 Antipasti, Tapas & DumplingsFri 13 Pasta, Ravioli & GnocchiSat 14 The Dinner PartyFri 27 Lunching Ladies & LadsSat 28 Pasta, Ravioli & Gnocchi

Private classes outside of this timetable can be organised, chat to us if you have a corporate, friend or family group, we will do our best to accommodate your inquiry.

A tavola! handmade produce is available at cellar door

● Prosecco 2012 cellar door Price $19.50Initial aromas include yeasty and melon notes, as the wine opens up in the glass the nose smacks of citrus blossom, fresh lime, Wisteria flower and green apples. It is refreshingly fizzy with gentle, lemony acidity.

● sauvignon Blanc 2012 cellar door Price $16

Fresh-cut herbs, tropical fruits and sweet musk on the nose. The palate has tangy, crisp appeal with green apple flavours, a little Tahitian lime citrus tang and a zesty, crisp finish.

● riesling 2012 cellar door Price $16

Aromatics include citrus blossom, white petal flowers, sweet floral notes and dried herbs. The palate is crisp, fresh and taut with lemon and lime flavours. It has tight acidity and lovely fruit balance with a lingering, limey finish.

● White roman 2012 cellar door Price $18.50

A blend of Riesling, Gewurztraminer and Pinot Grigio. Intensely aromatic, the nose shows lychee, white petal flowers, lemon blossom and tropical nuances. The aromatics flow to the palate, it finishes with zesty, tangy acidity.

● Pinot grigio 2012 cellar door Price $18.50

The nose offers up an abundance of wildflowers, quince and ripe, yellow pear. The palate is quite crisp, tangy and taut, showing Nashi pear and quince flavour with a drizzle of lime. It has a bright acid crunch right the way through.

● Whitefields Pinot grigio 2012 cellar door Price $27 This sits in contrast to the regular (tall bottle) Pinot Grigio in that it is vastly more savoury and complex. Aromas of green almond, dried wild flowers and pears on the nose give way to a palate that has layers of texture and flavour. There's plenty of varietal pear and a little almond too; twisting savoury and gently chalky to close.

● arneis 2012 cellar door Price $22The nose shows plenty of mountain fresh fragrance with fresh-cut pear, some quince, sweet white floral perfume and the merest hints of citrus and fresh almond. The palate is crisp, dry and fresh, with pear and apple flavour sitting bright and crunchy from start to mouth-watering finish.

● verduzzo 2012 {New vintage} cellar door Price $22This is a richer and more textural white Italian varietal that shows an enticing nose with gently spiced baked apples and peaches, hints of mango and fresh-baked apricot pie. The palate texture is seductively smooth and even, showing luscious fleshy stone fruits and tropical nuances, it starts rich and then finishes lively and fresh.

● chardonnay 2011 cellar door Price $20Light in colour, the aromatics show white, fleshy peach, tropical notes, cantaloupe, pineapple and figs. There are nuances of subtle oak. The palate is soft and fleshy with a zingy acidity. Flavours of Nashi pear and peach follow on to the palate which has a nice, lingering finish.

● rosetta 2012 cellar door Price $17.50This vibrant pale red rosé is made with Sangiovese. The varietal red fruits are just the thing you're after when rosé is on the table - plenty of cherry fruits, raspberries and strawberries, some musky florals lift off the top. The palate's all about crisp, dry refreshment.

Vino e Vita wine club members receive 10% off cellar door prices.

● WHITES ● PINKS ● REDS ● DESSERT

● sangiovese shiraz 2011 cellar door Price $17.50This wine has nice drinkability. The nose has lifted exotic spice and bright brambly red fruits (cherries and wild raspberries) with savoury undertones. The palate is soft, juicy and fleshy with flavours of cherry and plum. Soft, chalky tannins provide a lingering finish.

● sangiovese 2011 cellar door Price $25Mouth-watering aromas include dark cherries, exotic spices, blood plums and cherries. As the wine opens up there are earthy, savoury, cigar box and leather tones, these follow onto the palate. The palate is classic Sangiovese, bursting to life with vibrant, crunchy cherry and plum flavours. It is juicy, fleshy and drinkable.

● merlot 2011 cellar door Price $20The sensitivity of Merlot to site and climate is much underrated in Australia and we reckon we’ve got a good spot - this shows in both ripeness and elegance. The nose has mulberry, plum fruits and anise. Flavours run the same thread, wrapped in smooth, soft tannin from gentle oak handling and finishing with approachable, juicy crunch.

● shiraz 2012 {New vintage} cellar door Price $20Striking deep purple in colour. Aromas include sweetly, spiced blood plum and summer berries, with hints of chocolate and earthy complexity. The palate is brightly structured with rich, ripe flavours of plum and blackberry. The wine finishes with soft tannins and fresh, lush acidity.

● BarBera 2011 cellar door Price $30The palate is rich and concentrated. Initial notes of cherries, spice, plums and wild berries make way for savoury and earthy characters. The subtle use of new oak helps to give the palate long length with rounded, soft tannins and enhances the wine's natural propensity of gentle acidity.

● sagrantino 2010 {New release, limited release} cellar door Price $35Initially the wine has an earthy, leathery, spicy lifted nose. It evolves into ripe plums and blackberries with nuances of cedary oak and dark chocolate. The palate has strong textural tannins balanced with light acidity, ripe plums and cherry flavours.

● il Barone 2009 cellar door Price $45Il Barone is a blend of Cabernet Sauvignon, Shiraz, Sangiovese and Nebbiolo. Aromas include bright wild red berries, cherries (both light and dark), plums, cassis and blackberry. The palate delivers a core of supple, ripe and juicy berry fruit flavour, delivered on assertive, juicy tannins that ride even through to a tangy, upbeat finish.

● neBBiolo 2009 cellar door Price $48Classically pale in the glass, Nebbiolo is a deceptive and beautiful wine. The nose is all allure and seduction with classic, deep rose petal perfume, plenty of anise-scented spice and bright red fruits. The palate's deep, juicy and mouth-filling red cherry and plum flavours run on sturdy tannins, laced with liquorice and finishing bright. Drinking very well now, it will develop more savoury complexity for a couple of years yet.

● ruBacuori sangiovese 2005 cellar door Price $110This Sangiovese has a profound sense of depth and concentration. On the nose you will see dark plums and cherries, earth and cedary oak, some liquorice and cassia bark. The palate is majestic for the depth and grain of tannins, they are a real feature, carrying ripe, dark cherry and plum flavours and baking spices too. Very even, long and poised.

● coronamento neBBiolo 2005 cellar door Price $135Red liquorice, red plums, exotic spice, saffron and hints of leather, earth and toasted hazelnuts are all here. The palate has impressive power and grace, it is really deep and even-handed with a wealth of ripe red cherry fruit flavours, and supple, yet commanding tannins which are long lasting, even and juicy.

● Brachetto 2012 cellar door Price $17.50Brachetto is our pink Moscato. Lightly sparkling and pale pink in the glass, it has a wealth of floral aromas as well as fresh-sliced strawberry and apple blossom. Brachetto is refreshing, smooth and gentle on the palate. Try it with a little fresh mint, a slither of ginger and a wedge of lime over ice – effortlessly refreshing.

● verduzzo dolce 2008 cellar door Price $16.50This sweet version of Verduzzo is a playful white that offers up straight-forward ripe tropical fruits, some peach here too, really quite luscious on the palate, easy and refreshing off-dry white. Great for fruit-based, light summer desserts and rich Thai curries.

● Per gli angeli 2006 (375ml Bottle) cellar door Price $65This amber nectar is a real treat and a rarity. It smells of chocolate, burnt toffee, honey and grilled nuts. The palate echoes the aromatics showing concentrated flavours of caramel and spice forming a smooth, luscious texture and a very long, slow-burning finish. Christmas pudding in a glass!

Tasting Notes

family, friends, food & wineK I N G VA L L E Y, V I C T O R I A

welcome to PizziniPizzini Wines 175 King Valley Road Whitfield Vic 3678 T 03 5729 8278 F 03 5729 8495 talkdirect@pizzini.com.au www.pizzini.com.au

facebook.com/pizziniwines @pizziniwines

If you would prefer to receive "Tre Amori" by email or you are not receiving our regular email newsletters please let us know at talkdirect@pizzini.com.au. If you wish to be taken off our mailing list, please let us know and we will make the appropriate changes.

Sangiovese is the great Tuscan red. Salsicce are traditionally made Italian pork sausages.

Sangiovese é Salsicce Celebration Saturday 8 & Sunday 9 June (Queen’s Birthday weekend) Cellar door 10am – 5pm

Saturday 8 June Sangiovese é Salsicce long lunch An Italian feast, wine & entertainment, $165 per person. Those wishing to have a lighter lunch can still visit cellar door on the Saturday and enjoy a King’s Platter or coffee and selection of cakes.

Sunday 9 June You don’t have to book a table to enjoy Sunday’s warming fare. Lunch prices will range between $15 - $23. There are always plenty of warm places to sit and feast. Lunch is being served from 11.30am and will include;

• Pork & fennel salsicce w potato polenta & sauerkraut

• Hunter style rabbit on slow braised beans & roasted peppers

• Katrina’s traditional lasagne

• Cotechino poached in Sangiovese w wild mushroom & lentil stew

• Rolled & roasted Bundarra Berkshire pork w potato polenta & sauerkraut

• Tea smoked duck salad

• Roasted pumpkin, caramelised onion & ricotta cannelloni baked w a Pinot Grigio, gorgonzola cheese & basil sauce

• Chicken cacciatore on slow braised beans & roasted peppers

Mr Chong's meat pies, antipasto, desserts & coffee in cellar door on both days;

• King’s platter – a selection of French & Italian cheeses, homemade duck neck sausage & cured meats

• Mr Chong’s homemade meat pies

• Nonna’s warmed apple strudel

• Banana & raisin upside down toffee cake

• Chocolate & macadamia nut tart

• Tiramisu

• Warm sticky quince & persimmon pudding

• Pavlova & fruit salad

Roving gypsy jazz band Bric a Brac will woo the crowd while Maurice Milani will play songs from the 60s to now for you to groove to. In cellar door you can taste our new vintage wines including Whitefields Pinot Grigio 2012 and Shiraz 2012.

Our Sangiovese é Salsicce celebration is an event that is part of the Winemakers of the King Valley ‘A Weekend Fit for a King’ food and wine festival. Festival wine tasting glasses are $15 each, these can be used at all participating King Valley cellar doors.

No BYO alcohol, food or pets.