Sergio Carlei is a "new Australian" who emigrated with his wife, Mary, from Calabria and only recently began his commercial plunge into viticulture, starting from a simple mud-brick house he built next to his winery in Upper Beaconsfield, just east of Melbourne.The Menu
Sergio's path to wine-making fame has followed a most circuitous route. Although coming from a family with a wine-making tradition, his initial career in Australia was as a petro-chemist. Concerns regarding the health risk posed by toxins, caused him to later turn his talents to chiropractic medicine, nutrition, and small-scale winemaking.
In 1996, Sergio was diagnosed as suffering from cancer, causing him to embark on the battle of his lifetime to detoxify his body and his environment. With his cancer going into remission two years later, his battle was a seeming success with Sergio explaining, "chemicals in the vineyard are the problem, not what's done in the winery."
Understandably, The Green Vineyards approach to winemaking emphasizes organic wines and quality for, indeed, life is too short to drink bad wine. His vines are grown without artificial fertilizers, pesticides and herbicides and with a reliance on biodynamics - a process that uses nature's cycles to enhance a wine's flavor.
Producing under The Green Vineyards and The Carlei Estate labels, Sergio Carlei's wines are winning distinctions and honors unusual for wines that trace their roots to only 1997. The Carlei Estate 1998 Shiraz has won gold medals for two consecutive years at the Southern Victoria Wine Show and US Wine & Spirit Magazine judged the 1998 Green Vineyard Shiraz as the 3rd best Australian Shiraz.
An Evening of Italian Cuisine and Sergio Carlei's Wine
Amanusa Resort is presenting Sergio Carlei's Italian-style wines and selected wines from Primo Estate in concert with an Italian menu created by Chef Marcel on Wednesday, January 28, 2004.
Chicken liver crostini, grilled asparagus, buffalo mozzarella and garlic, chili marinated olives
2003 Primo Estate 'la biondina' Colombard
Zuppa di peperoni con camperi all' olio di basilico
Roasted garlic, yellow capsicum soup with sautéed prawns and basil oil
Caramella pasta di porcini e ricotta all' olio di tartuffo biancoFilled pasta with ricotta, porcini mushrooms served with white truffle oil
2001 Carlei 'Green Vineyards' Chardonnay
Saltimbocca di pollo con risotto milanese
Chicken saltimbocca with parma ham, sage and saffron risotto
2000 Carlei 'Green Vineyards' Shiraz
Semifreddo di noci con salsa a caffè
Slice of hazelnut and pistachio nut parfait served with coffee anglaise
Coffee or tea
Soft almond and lemon biscotti
Bookings and Reservations
Bookings for this culinary event are available at Rp. 550,000 (approximately US$ 65) per person all inclusive. Reservations or more information can be requested via the e-mail link below or by calling the Amanusa Resort
at ++62-(0)361-772333 (extension 702).
Aperitifs in the bar commencing from 7 p.m. with dinner in The Restaurant
at 8 p.m.
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