The Wines San Felice San Felice Perolla Vermentino 2013 ~ Reception Straw yellow color. Aroma with notes of grapefruit, white flowers and cut Wine Dinner grass. Fresh palate with a slightly citrus finish. -- Vermentino 85%, Sauvignon Blanc 15% with Leonardo Bellaccini Tuesday, June 2, 2015 San Felice Il Grigio 2010 Deep ruby red color. Aroma: intense and persistent with the typical notes of sweet violet and wild red berries. An austere, full-bodied wine, with succulent a 4-course Tasting Dinner tannins and fresh acidity. Enriched with an aromatic complexity that originates from a delicate dosing of wood. -- 100% Sangiovese Menu Selections Designed by Chef Accursio Lotà San Felice Gran Selezione Il Grigio 2010 This gorgeous, structured wine, made from 80% Sangiovese and 20% other native grapes, is all about depth and complexity. Ripe black cherry, blue flower, tilled soil, mineral, black spice and leather all jump out of the glass. Reception with Leonardo Bellaccini The succulent fruit is impeccably balanced by fresh acidity and solid yet refined tannins. -- Sangiovese 80% Native grapes 20%: Abrusco, Pugnitello, Malvasia Nera, Ciliegiolo, Mazzese . Carpaccio e Burrata Wagyu beef carpaccio served with arugula, San Felice Pugnitello 2010 pickled green strawberries, semolina bread crostini, Intense purple-red, with a complex bouquet comprising notes of cinnamon, and balsamic pearls San Felice cloves, wild berry conserves and tobacco. Velvety, with massive fruit and flavor. -- 100% Pugnitello Solare Wine Dinner Risotto al Parmigiano e Fegato d’Oca San Felice estate’s history begins in the Etruscan era, runs through the Papacy, is fought over by the San Felice Vigorello 2010 Carnaroli risotto mantecato with salted butter, municipalities of Florence and Siena, and sees Dense ruby colour with hints of garnet. Bouquet comprising blackcurrant pecorino romano, thyme, and served with fois gras conserve, spiced notes and forest fruit. Warm, complex, tannic palate with frequent changes of hands between local families. mild notes of vanilla. The last of these were the Grisaldi Del Taja, who -- 50% Cabernet Sauvignon, 45% Merlot, 5% Petit Verdot were among the founders of the Consorzio del Guancie di Manzo Brasate Chianti Classico, in the first half of the 1900s. The Amaro Averna braised Angus beef cheeks served San Felice wines are innovative and have been a favorite of Solare from day one. San Felice Vin Santo del Chianti Classico 2006 with whipped potatoes and sautéed escarole Amber in color, with notes of almond, honey and light spicing. Fresh palate and measured sweetness. Leonardo Bellaccini, Winemaker at San Felice for 31 -- Trebbiano Toscano 75%, Malvasia del Chianti 25% years and native of Siena, is a master of the “non Panna Cotta allo Zabaglione interventionist” approach, giving classic expressions House-made panna cotta infused with zabaglione of high quality Sangiovese and native Tuscan grapes. served with orange reduction and cocoa nibs A special thanks to Bruno Cumar and Brian Reardon for their support in making this dinner happen. .