Established in 1961, Castine Leonardo da Vinci is a cooperative originally formed among thirty farmers to meet the challenges of changing grape production traditions in Tuscany, Italy. Situated in the boroughs of Vinci, the group's headquarters are only five kilometers from the birthplace of the artist-inventor Leonardo da Vinci.
Recognized as pioneering, Cantine Leonardo da Vinci
has now grown to 160-members producing wines in methods that are both innovative and modern, yet retaining an unwavering commitment to outstanding wine.
On Saturday, June 4, 2011, Ubud's renowned Mozaic Restaurant
will present the next installment in their series of outstanding wine and fine dining evenings. Featuring five outstanding vintages from Castine Leonardo da Vinci
meticulously paired with a 6-course degustation menu especially designed by Chefs Chris Salans and James Ephraim, the evening will take on an even more festive atmosphere with a live jazz performance featuring the talented Rio Sidik in the lounge until late.
Holding court throughout the evening and providing a running commentary on the wines will be Giovanni Nencini, Vice President and General Manager for Cantine Leonardo da Vinci
and Cantina di Montalcino.
The five wines spotlighted at "A Tuscan Night at Mozaic
on Saturday, June 4th:
· Brunello di Mantalcino Da Vinci 2005
- 100% Sangiovese grapes grown on the hillside commune of Mantalcino, near Siena, in soils rich with accumulated sild, clay sandstone and splintered shale (marn). Fermented in 100% stainless steel tanks at 30-32° Centigrade, the wine is transferred to oak barrels for at least 2 years. After this period, it spends an additional three years in bottles refining.
The 2005 vintage is clear and purple-red with orange shades typical in aged red wine. Intense blackberry and cherries smells, developing into leather, tobacco or jam as the wine oxygenates are characteristic of this vintage. Look for full bodies with extreme depth and a richness complemented by well-balanced acidity.
· Chianti Riserva Da Vinci 2004
- Composed of Sangiovese 85% - Merlot 10% - other red grapes (Syrah, Canaiolo, Colorino) 5%. Grown in the hills near Vinci in the Chianti Region in soil of marn. Fermented in 100% stainless steel tanks at 28-29° Centigrade, after racking, the wine is left to complete malo-lactic fermentation where here tart-tasting malic acid found in grape must
is converted into softer-tasting lactic acid.
After fermentation this wine is stored in French Oak barrels for an entire year before spending 3 months refining in the bottle. The results are a ruby red wine that is distinctly fruity with hints of cherry, vanilla and cinnamon.
· Chianti San Zio 2005
- Composed of Sangiovese 85%, Merlot 10% and 5% other red grapes all grown in the hilly area of the commune of Cerreo Guidi, near Florence. Aged for 10—12 months in 225 liter oak barrique and then bottled for 6 months for refinement before release to the market.
Clear and purple-red in color, good depth with "legs" befitting the wine's structure. Red fruit perfumes with the smell of toasted oak, this wine has excellent length with good weight of savory fruit balancing the ripe tannins, acidity and alcohol.
· Chianti Classico Da Vinci 2006
-Sangiovese 90% - Merlot 10% sourced from the regions of Chianti Classico, between Florence and Siena, in soils of silt, clay sandstone and marn
Fermented in 100% stainless steel at temperatures of 28-29° Centigrade, after fermentation the wine is placed in new Allier and Cher barrels, together with used oak barrels for ageing.
Clear and purple-red in color, this wine has a spicy aroma with hints of cherries and violets; well-balanced and ripe with flavors of plum and dark fruits.
· Chianti DOCG 2007
The Denominazione di origine controllata ("Controlled origin denomination")
is an Italian government classification reserved for wines of "particular reputation and worth."
Sangiovese 85% - Merlot 15% this wine is ruby red and clear in color. Look for cherry bouquets and fresh red fruits mingled with peppery notes. Well balanced with soft tannins lingering through the finish.
A Tuscan Night at Mozaic
Featuring the wines of Cantine Leonardo da Vinci paired with a 6-course degustation menu prepared by Chefs Chris Salans and James Ephraim
Music in the Lounge by Rio Sidik
Saturday Evening, June 4, 2011 – First Seating 6:00 p.m.
Rp. 1,450,000 ++ (US$199) include 6-course dinner and wine-pairings
For more information or reservations, call ++62-(0)361-975768 or email info[at]mozaic-bali.com - Reservations are a must!
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