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Tenuta Caparzo a. Sorgo Scopeto Dinner featuring owner Elizabetta Angelina Gnudi Tuesday; October 19th 2010

Reception

Caparzo Bianco IGT, Tenuta Carparzo, Toscana 2009 Caparzo Rosso IGT, Tenuta Carparzo, Toscana 2009

Consomme dell'Aragosta con II Raviolini del Granchio d'AJasca

East Coast lobster Consomme with House Made Alaskan King Crab Raviolini

Vermentino IGT, Doga delle C/avu/e, Toscana 2009

I'insalata di Carpacelo di Mignon del Raceordo

Black Angus Beef Tenderloin carpaccio Salad Tender Organic Baby Green and Seedling Salad.

Parmigiano Reggiano Shavings 12 Year Aged Balsamico di Modena Vinaigrette

White Piedmont Truffle Essence /,

Chianti Classico DOCG, Borgo Scopeto, 2007

Cremagliera Crostosa dell'Erba dell'Agnelio dall'Australia

Herb Crusted Australian Rack of Lamb Crispy Portobello & Porcini Mushroom Risotto Cake Grilled Asparagus / Brunello di Montalcino Reduction

Brunella di Mantalcina DOCG, Tenuta Caparza 2005 Barganero IGT, Borgo Scopeta, Toscana 2005

Italian Imported Cheese Board

Mission Fig & Port Compote / Savoury Flat Breads

Brunella di Mantalcina DOCG, Tenuta Caparzo 2005

Sympony del Dolei

Millefoglie di Mascarpone Cheese and Marinated Mission Figs Zabaglione di Vino di Marsala Fresh Berries in a Sugar Brandy Basket Miniature Belgium Dark Chocolate and Frangelico Souffle

Moscadello di Monta/cino DOC, Tenuta Caparzo, 2005

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Executive Chef: Gino Guercio

Elisabetta Angelini Gnudi: Dream to Definition

In 1993 Elisabetta Angelini Gnudi gave up a successful career as a movie producer in the world of film and fantasy. She bought an interest in the Caparzo estate near Montalcino and applied her passion and creativity to seasonal challenges of the grape-grower and winemaker. Working in the countryside can fascinate and enthuse like nothing else in this world. Elisbetta has found an authenticity of experience in the vineyards that she could never find in the modern world of celluloid dreams.

Once on the land, there has been no looking back. Five years after she revived Caparzo, Elisabetta acquired the run-down Chianti Classico estate of Borgo Scopeto. Today, there are 70 hectares under vine, a smart winery at the Borgo- and something more.

More energy, more renovation, more vision! The once decaying medieval village on the Borgo property has been turned into a luxury Relais hotel. And,why not? Elisabetta, learned her English during a stint in hotel management in New York's Catskills before her career in film production. Now, the rest of the world can share a little of the wellspring of respite and revival, Elisabetta has found in the Tuscan countryside at her Relais.

In 2002, Elisabetta acquired Doga Delle Clavule in the Maremma, on the Tuscan coast. Fine Morellino di Scansano and more, now joins Elisabetta's wines from the Chianti Classico and Brunello di Montalcino.

Tonight we experience wines from all three properties: Borgo Scopeto and Tenuta Caparzo and Doga Delle Clavule. Year after year, dream after dream, Elisabetta Gnudi's wines bring dreams into definition.

Along the way, Mrs.Gnudi's wines have caught the critical eye of: Gambero Rosso, Wine & Spirits, Wine Spectator Robert Parker's Wine Advocate and Stephen Tanzer's International Wine Cel/ar.And most recently, Holywood too. Her wines and wineries provide the backdrop for this year's romantic comedy,' Letters to Juliet.' Dream to definition. Complimenti Signora!

ROSSO CAPARZO TOSCANA IGT

GRAPE VARIETIES: Sangiovese, Cabernet Sauvignon, Syrah, Merlot and Colorino. FERMENTATION: traditional. MATURATION: 2 - 4 months in Siavonian durmast casks of 50 - 80 HI.

REFINING: 4 months in the bottle. ALCOHOLIC CONTENT: 12,50 - 13,50% TOTAL ACIDITY: 5 - 5,5%0 AGEING POTENTIAL: 3 - 5 years.

FIRST YEAR OF PRODUCTION: 1997.

ORGANOLEPTIC CHARACTERISTICS

COLOUR: deep ruby red. BOUQUET: full, intense, with hints of small red fruit, spices and light vanilla scents. FLAVOUR: intense, round and firmly structured. FOOD COMBINATION: wine to accompany the entire meal, especially all kinds of meat and half-mature cheese. SERVING TEMPERATURE: 16 - 18°c

VERMENTINO TOSCANA IGT

GRAPE VARIETIES: Vermentino. FERMENTATION: traditional. MATURATION: 4 months in stainless steel tanks. REFINING: 2 months in the bottle. ALCOHOLIC CONTENT: 12,00 - 13,00% TOTAL ACIDITY: 5 - 6%0 AGEING POTENTIAL: 3 years. FIRST YEAR OF PRODUCTION: 2006

ORGANOLEPTIC CHARACTERISTICS

COLOUR: straw yellow. BOUQUET: stylish, with scents of wild flowers and a hint of yellow peach. FLAVOUR: delicate, properly savoury and with good structure. FOOD COMBINATION: white meat, roast fish, molluscs. Excellent as an appetizer. SERVING TEMPERATURE: 10 - 12° C.

BIANCOCAP ARZOTOSCANAIGT

GRAPE VARIETIES: Chardonnay (75%), Sauvignon Blanc (20%) Gewurztraminer (5%) FERMENTATION: traditional. MATURATION: 2 - 4 months in stainless steel tanks REFINING: 2 months in the bottle.

ALCOHOUC CONTENT: 12,00/13,00% TOTAL ACIDITY: 5,5 - 6%0 AGEING POTENTIAL: 3 years. FIRST YEAR OF PRODUCTION: 1990

ORGANOLEPTIC CHARACTERISTIC

COLOUR: straw, with light green reflections. \ r:IIP,lillJII BOUQUET: intense, stylish, flowery. FLAVOUR: fresh, velvety, with good structure, p&$istent,// FOOD COMBINATION: excellent as an appetiser, fislnnshes, white meat.

SERVING TEMPERATURE: 10 - 12° C This white wine derives from a skilful blend of three vines: fresh and fruity, very pleasant, according to the best tradition of Caparzo.

BRUNELLO DI MONTALCINO DOCG

GRAPE VARIETIES: Sangiovese FERMENTATION: traditional MATURATION*: 3 years in traditional Siavonian and French durmast casks (50 - 80HI) REFINING: 12 months in the bottle ALCOHOLIC CONTENT: 12,50 - 14,00% TOTAL ACIDITY: 5 - 6%0 AGEING POTENTIAL: 20 years and more. FIRST YEAR OF PRODUCTION: 1970

ORGANOLEPTIC CHARACTERISTICS

COLOUR: ruby red, tending to garnet red with ageing. BOUQUET: penetrating, very full and varied, reminiscent of wild berries. FLAVOUR: dry, warm, full-bodied, harmonious, delicate and austere at the same time, persistent. FOOD COMBINATION: roasts, grilled, spit-roast or braised meats, game, ripe cheeses SERVING TEMPERATURE: 18° C, better if uncorked 1 - 2 hours before serving. BORGONERO TOSCANA IGT

Borgo Scopeto

GRAPE VARITIES: Sangiovese (60%), Syrah (20%). Cabernet Sauvignon (20%) FERMENTATION: traditional. MATURATION: 18 - 24 months in 300 I French durmast tonneaux.

REFINING: 8 months in the bottle minimum. ALCOHOLIC CONTENT: 13,00 - 14,00% TOTAL ACIDITY: 5 - 5,5%0 AGEING POTENTIAL: 15 years and more. FIRST YEAR OF PRODUCTION: 1998

ORGANOLEPTIC CHARACTERISTICS

COLOUR: dark ruby red. BOUQUET: tertiary and full, refined and delightful, with noble return sensations. FLAVOUR: round, full-bodied and with extraordinary structure. Suite of complex and silky tannins, very well-balanced and surprisingly velvety. FOOD COMBINATION: roast, grilled meat, truffled dishes, mushrooms, Livornese style "caciucco" (fish soup), mature cheese. SERVING TEMPERATURE: 16 - 180 C

CHIANTI CLASSICO D.O.C.G.

Borgo Scopeto

GRAPE VARIETIES: Sangiovese. FERMENTATION: traditional. MATURATION: 1 year in 30HI Siavonian durmast casks. REFINING: 5 months in the bottle minimum. ALCOHOLIC CONTENT: 12,50 - 14,00%

TOTAL ACIDITY: 5 - 6%0 AGEING POTENTIAL: 8 - 10 years. FIRST YEAR OF PRODUCTION: 1998

ORGANOLEPTIC CHARACTERISTICS

COLOUR: dark ruby red. BOUQUET: full and intense, with hints of black soft fruit. Pleasant overtone of noble wood, vanilla and cocoa. FLAVOUR: dry, firmly structured, austere and elegant; well balanced. Excellent persistence of the flavour on the palate. PASST ZU: wine to accompany the entire meal, especially thick soups, all kinds of meat and half-mature cheese. SERVING TEMPERATURE : 16 - 180 C

MOSCADELLO DI MONTALCINO DOC LATE HARVEST

Traditional dessert wine, mentioned since the Middle Ages. It is produced in the "Late-harvest" type with White Muscat grapes harvested not before October 1, at the end of a period of raisaning on the plant of ca. 45 days

GRAPE VARIETIES: Moscato bianco. FERMENTATION: traditional, in French durmast barriques. MATURATION: 24 months in French durmast barriques. REFINING: 1 year in the bottle. ALCOHOLIC CONTENT: 15,00% TOTAL ACIDITY: 5,5 - 6%0 SUGAR CONTENT: 100 g/I AGEING POTENTIAL: 8 - 10 years. FIRST YEAR OF PRODUCTION: 1996

ORGANOLEPTIC CHARACTERISTICS

COLOUR: deep golden yellow. BOUQUET: intense, flowery, spicy. FLAVOUR: pleasantly sweet, velvety, with the characteristic aftertaste of almond, well balanced. FOOD COMBINATION: gorgonzola cheese and stilton. Dry fruit and almond cakes. SERVING TEMPERATURE: 12 - 14° C

Some background

TOP MONTALCINO ESTATE SELLS FOR E20 MILLION

Written by Harpers Editorial team   

Wednesday, 29 January 2003

By Michele Shah

Altesino, a top Brunello producer, has been bought by Elisabetta Angelini Gnudi - widow of Paolo Angelini, of the Angelini pharmaceutical group - for e20 million. The estate, with its fortified 14th century villa, is situated northeast of Montalcino. Gnudi's previous purchases include top Tuscan estates Tenuta Caparzo, a 50 hectare (ha) estate in Montalcino, and Borgo Scopeto, a 90ha estate in Chianti Classico. In 1995, a second branch of the Angelini family purchased three prime Tuscan estates: Val di Suga in Montalcino, San Leonino in Chianti Classico and Tre Rose in Montepulciano. Altesino comprises 27ha of vines - 20ha of Brunello and 7ha of Sant'Antimo and Rosso di Montalcino. Its labels include Brunello Montosoli, Borgo d'Altesi and Palazzo d'Altesi. Claudio Basla, technical director and a shareholder in Altesino, will continue to oversee the winemaking with the assistance of consultant oenologist Piero Rivella, brother of another top winemaker, Ezio Rivella, who is now president of Unione Italiana Vini. Plans have been made to renew the winery, update the equipment and replant some of the vines.

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