Anselmi, 'I Capitelli,' Monteforte d'Alpone, DOC

Poggio Bonelli, Vin Santo del Chianti Classico, DOC

Castello Banfi, DOCG

Tiefenbrunner, Vigneti Delle Dolomiti, IGT - Pinot Grigio

Ricci Curbastro, Brut - Franciacorta

Fratelli Lunelli, Giulio Ferrari, Brut Rose - Trento DOC

Reichsgraf von Kesselstatt, 'Josephshofer,' Auslese, Fuder 6, Mosel-Saar-Ruwer, Germany - Riesling

Fernet Branca, Piemonte

Grappa Nonino (Chardonnay)

Delamain, "Vesper"

Grand Marnier, "Cinquantenaire~150 year"

Sempe, 1944

Sempe, 1928

Cerbois, BAS, XO

Vanilla Ice Cream

Italian Lemon Ice

Chocolate Sauce

Spumoni

Homemade Gelato

Vanilla Ice Cream “Drowned” in Espresso, Served with Biscotti

Affogato

Ladyfinger Cookies, Brandy, Espresso, Sweetened Mascarpone Cheese

Tiramisu

Pistachio, Dark Chocolate, White Chocolate, Vanilla Bean Gelato

Budino di Pane

Sponge Cake, Rum, Pastry Cream, Frosting, Graham Cracker

Italian Rum Cake

Sweet Ricotta Filling, Dark Chocolate, Crispy Pastry Dough

Sicilian Cannoli

Carefully harvest the Corvina, Rondinella, and Molinara grapes at their peak ripeness, ensuring to select only the healthiest bunches.

Harvesting the Grapes

Place the harvested grapes into a crushing machine to extract the juice. This process will break up the skins and release the juice needed for fermentation.

Crushing the Grapes

Mix the extracted grape juice with 200 ml of water to balance the sugar content and acidity levels.

Adding Water

Add the yeast to the grape juice mixture and stir well. Cover the mixture and allow it to ferment in a controlled environment at 20-25°C for approximately 7-10 days, stirring daily.

Fermentation

After fermentation, add 50 g of sugar to the mixture to enhance the wine's sweetness and complexity.

Adding Sugar

If desired, add oak chips for aging flavors. Transfer the wine into a fermentation vessel and let it age for at least 6 months in a cool, dark place.

Aging

Once the aging process is complete, filter the wine to remove any sediment and then bottle it in sterilized glass bottles. Seal and label the bottles appropriately.

Bottling

Grapes (Corvina, Rondinella, Molinara)

Water

Yeast (for fermentation)

Sugar

Oak chips (optional)

Carefully hand-pick the Sangiovese, Trebbiano, and Malvasia grapes from the vineyard, ensuring only the ripest and healthiest grapes are chosen.

Spread the harvested grapes on straw mats in a well-ventilated area for about 3-4 months to allow them to dry and concentrate their sugars.

Drying the Grapes

Once dried, crush the grapes to release their juice. This can be done with a traditional wine press or by foot stomping, ensuring to extract maximum flavor.

Add the natural yeast to the grape juice to initiate fermentation. Allow the mixture to ferment in a controlled environment, maintaining a temperature between 18-22°C (64-72°F) for about 3-4 weeks.

Transfer the fermented wine into wood barrels for aging. Let the wine age for at least 3 years, allowing it to develop complex flavors and aromas.

After aging, carefully filter the wine and transfer it into clean bottles. Seal the bottles and label them appropriately.

Serve the Vin Santo del Chianti Classico chilled, preferably with traditional Italian pastries or biscotti for a delightful pairing.

Serving

Sangiovese grapes

Trebbiano grapes

Malvasia grapes

Natural yeast

Wood barrels (for aging)

Select ripe Sangiovese and Merlot grapes from the vineyard, ensuring they are free from rot and damage.

Grape Selection

Crush the selected grapes to release the juice. This can be done using a grape crusher or by hand.

Crushing

Once the juice is extracted, add the yeast to initiate fermentation. Stir well to ensure it is evenly distributed.

Add Yeast

Allow the mixture to ferment in a controlled environment, monitoring temperature and sugar levels over the next 7-14 days.

Monitor Fermentation

Add sulfur dioxide to the fermenting wine to protect it from oxidation and microbial spoilage.

Add Sulfur Dioxide

Transfer the fermented wine into French oak barrels for aging. Allow the wine to age for at least 12-18 months, monitoring flavor development.

Barrel Aging

Sangiovese Grapes

Merlot Grapes

Yeast

Sulfur Dioxide

French Oak Barrels

Take a large wine glass and fill it halfway with ice cubes. This will keep your drink chilled.

Prepare the glass

In a separate mixing jug, combine the Pinot Grigio wine, fresh lemon juice, and simple syrup. Stir gently to mix the ingredients thoroughly.

Mix the base

Pour the soda water into the wine mixture and stir gently to combine. Be careful not to over-stir as this may reduce the bubbles from the soda.

Add soda water

Tear the fresh basil leaves and add them to the drink. This will enhance the flavor with a fresh herbal note.

Add fresh basil

Pour the mixture into the glass over the ice. Garnish with lemon wedges on the rim of the glass. Serve immediately and enjoy!

Garnish and serve

Pinot Grigio wine

Fresh lemon juice

Simple syrup

Soda water

Fresh basil leaves

Ice cubes

Lemon wedges

Begin by carefully harvesting the Chardonnay, Pinot Noir, and Pinot Bianco grapes. Ensure that the grapes are ripe and free from any rot or disease.

Once harvested, crush the grapes gently to extract the juice. This can be done using a grape crusher or by hand. Collect the juice in a clean fermentation vessel.

Add the yeast (5g) and sugar (20g) to the grape juice. Stir gently to combine and allow the mixture to sit for a few hours to start fermentation.

Adding Yeast and Sugar

Allow the grape juice to ferment for about 10-14 days at a controlled temperature of around 18-20°C (64-68°F). Monitor the fermentation process regularly.

Fermentation Process

Once fermentation is complete, add lactic acid (2g) and tartaric acid (2g) to the wine to balance the acidity. Stir gently to incorporate.

Adding Acids

Add sulfites (50mg) to the wine to inhibit unwanted bacteria and stabilize the wine. Stir gently.

Sulfite Addition

Transfer the wine to a secondary fermentation vessel, ensuring minimal exposure to oxygen. Allow it to undergo secondary fermentation for an additional 3-6 months.

Secondary Fermentation

After secondary fermentation, the bottles need to be riddled (turned) to collect sediment in the neck. This process can take several weeks.

Riddling

Once riddling is completed, freeze the neck of the bottle to trap the sediment, and then remove the cap to disgorge the sediment.

Disgorging

Cork the bottles and allow them to age for at least 12 months before serving. This aging process will enhance the flavors and complexity of the wine.

Corking and Aging

Chardonnay grapes

Pinot Noir grapes

Pinot Bianco grapes

Yeast (Saccharomyces cerevisiae)

Lactic acid

Tartaric acid

Sulfites

Place the bottle of Giulio Ferrari Brut Rose in a wine cooler or an ice bucket filled with ice and water for at least 30 minutes prior to serving.

Chill the Wine

Select your favorite wine glasses for serving. Ensure they are clean and dry.

Prepare the Glasses

Carefully remove the bottle from the cooler. Hold the bottle at the base and pour the wine gently into each glass, filling them about two-thirds full to allow for the bubbles to develop.

Pouring the Wine

Serve immediately while the wine is still chilled. Enjoy the refreshing taste of Giulio Ferrari Brut Rose with friends or family.

Enjoy

Giulio Ferrari Brut Rose

Chilled Glasses

Prior to serving, place the bottle of Reichsgraf von Kesselstatt, 'Josephshofer,' Auslese, Fuder 6 in the refrigerator for at least 2 hours to reach the ideal serving temperature of 7-10°C.

Slice the goat cheese into small rounds or wedges, depending on preference.

Prepare the Cheese

Wash and slice the medium tart apple into thin wedges and arrange them on a serving platter.

Prepare the Apples

Drizzle honey over the goat cheese and sprinkle the chopped walnuts around the cheese and apple slices on the platter.

Add Honey and Walnuts

Once the wine is adequately chilled, serve it alongside the cheese platter, allowing guests to enjoy the pairing of the sweet Riesling with the tangy goat cheese, honey, and tart apples.

Serve

Reichsgraf von Kesselstatt, 'Josephshofer,' Auslese, Fuder 6

Goat cheese

Honey

Walnuts

Sliced apples (preferably tart)

Begin by selecting a highball glass. Fill the glass with ice cubes to chill it while you prepare the drink.

Prepare the Glass

In a cocktail shaker, combine 1 oz of Fernet Branca and 1 oz of sweet vermouth. Add a handful of fresh mint leaves to the shaker.

Mix the Ingredients

Fill the shaker with ice, then shake vigorously for about 10 seconds to chill and combine the ingredients thoroughly.

Shake the Cocktail

Remove the ice from the highball glass, and strain the mixture from the shaker into the glass, ensuring a smooth pour.

Strain the Mixture

Top the cocktail with 2 oz of club soda, pouring it gently to preserve the bubbles.

Add Club Soda

Garnish the drink with a lemon wedge and a sprig of fresh mint for aroma and decoration.

Garnish

Serve the Fernet Branca, Piemonte immediately and enjoy your refreshing cocktail.

Fernet Branca

Sweet Vermouth

Club Soda

Fresh Mint Leaves

Lemon Wedge

Ice Cubes

Select ripe Chardonnay grapes and harvest them carefully to avoid bruising. Ensure that you have approximately 100 kg of grapes.

Place the harvested grapes in a crusher and crush them gently to release the juice. This will yield a mixture of juice and skins.

Transfer the crushed grapes into a fermentation tank. Add 5 grams of yeast to the mixture to initiate the fermentation process. Allow the mixture to ferment for about 7 to 10 days at a controlled temperature of 18-22°C.

After fermentation, transfer the fermented liquid (called 'vinaccia') to a distillation apparatus. Heat the mixture to separate the alcohol from the solids and water. Collect the distillate in a separate container.

Distillation

To adjust the alcohol content, mix the distillate with 10 liters of water. The final alcohol content should be around 40-45%.

Dilution

If desired, add 2 kg of sugar to the blend to sweeten the grappa. Stir thoroughly until the sugar is fully dissolved.

Sweetening (optional)

Transfer the grappa into oak barrels or glass containers for aging. Allow it to age for at least 6 months to develop its flavor.

After aging, filter the grappa to remove any impurities. Bottle the grappa in sterilized glass bottles and seal tightly.

Start by chilling a martini glass. You can do this by filling it with ice water while you prepare the cocktail.

Chill the Glass

In a cocktail shaker, add the gin, vodka, and Lillet Blanc.

Combine Ingredients

Fill the shaker with ice, about 1 cup, ensuring the ingredients are well-chilled.

Add Ice

Secure the lid on the shaker and shake vigorously for about 15 seconds. The goal is to chill the mixture thoroughly.

Shake

Remove the ice water from the chilled martini glass. Using a strainer, pour the cocktail mixture into the glass.

Strain

Twist a lemon peel over the drink to release its oils, then drop it into the glass as garnish.

Your Vesper cocktail is now ready to be served. Enjoy responsibly!

Vodka

Lillet Blanc

Lemon twist (for garnish)

In a medium saucepan, combine Grand Marnier, sugar, and water. Stir over medium heat until the sugar dissolves completely.

Combine Base Ingredients

Add the fresh orange zest, vanilla bean (split and scraped), and cinnamon stick to the saucepan. Allow the mixture to simmer gently for 15 minutes to infuse the flavors.

Infuse Flavors

Remove the saucepan from heat and let the mixture cool completely. Strain it through a fine mesh sieve to remove the solids.

Cool the Mixture

Serve the Grand Marnier mixture in a chilled glass. Optionally, garnish with an orange peel twist and a star anise for an elegant presentation.

Sip the Grand Marnier slowly to appreciate its rich flavors and aromas. Enjoy the 150-year celebration in moderation.

Anselmi, 'i Capitelli,' Monteforte D'alpone, Doc

Poggio Bonelli, Vin Santo Del Chianti Classico, Doc

Castello Banfi, Docg

Tiefenbrunner, Vigneti Delle Dolomiti, Igt - Pinot Grigio

Ricci Curbastro, Brut - Franciacorta

Fratelli Lunelli, Giulio Ferrari, Brut Rose - Trento Doc

Reichsgraf Von Kesselstatt, 'josephshofer,' Auslese, Fuder 6, Mosel-saar-ruwer, Germany - Riesling