The menu was specially designed by Chef Luca Casini keeping in mind the high quality of the wines. The first course comprised Fagottino di cavolo verza con pure di carote e porri stufati (Parcel of cabbage, carrots purée, fondant leek) for vegetarians and Capesante in padella con crema di carote e pancetta di maiale al forno (Pan fried scallop, carrots purée, slow cooked pork belly) for non-vegetarians paired with Cervaro della Sala, Umbria IGT 2007 followed by Gnudi di ricotta con erbe di campo e pesto leggero al dragoncello (Ricotta gnocchi, fresh mixed herbs, tarragon pesto) paired with Marchese Antinori Chianti Classico Riserva 2005.

The second course was Timballo di risi e bisi con con verdure glassate al limone e timo (Risotto timballo, green peas, lemon glaze vegetable, thyme) for vegetarians and Cosciotto di agnello al forno con patate arrosto e fagiolini con salsa al rosmarino (Roast leg of lamb, potato, green beans, rosemary jus) for non-vegetarians paired with Prunotto Barolo 2005 and Tignanello 2007, followed by a selection of Italian cheese. The meal was rounded off with Trilogia di mele (Trio of Apple) served with Aleatico, Fattoria Aldobrandesca 2008.

TASTING NOTES
Montenisa Brut Non Vintage
Superb traditional method fizz from the Antinori stable - crisp apple fruit is given richness by part-barrel fermentation and extended time on the lees.

Cervaro della Sala, Umbria IGT 2007
Intense, complex aroma with notes of citrus, pear and acacia flowers balanced with a hint of vanilla. Full-bodied and well-structured palate with sweet notes of butter, hazelnut and mineral.

Marchese Antinori Chianti Classico Riserva 2005
Spicy hints of cinnamon and cloves, alongside oaky and piquant peppery aromas. A rounded, creamy, sweet and well-balanced palate is followed by an aftertaste of incense, balsamic notes and cherry.

Prunotto Barolo 2005
Complex nose with notes of violet and forest fruits. Floral, smoky and intensely elegant on the palate, this is Barolo at its best.

Tignanello 2007
A concentrated Tignanello with ripe red fruit and spice aromas, as well as vanilla and toasty notes from the oak. The palate, while still youthful, is powerful and complex, expressing a great sense of place as well as the ideal weather conditions leading up to the harvest.

Aleatico, Fattoria Aldobrandesca 2008
Bright and aromatic on the nose, with hints of red fruit and roses, typical of the variety. The palate is sweet without being heavy, offsetting the abundant fruit with mineral notes.