Friends from Rome were in town, so Michele invited them to our home for a summery lunch. A friend brought two very special wines to complement the menu.
Etna DOC Bianco di Sei Palmento Constanzo 2021 made from 90% Carricante and 10% Catarrato. The exposure is north and the soil is volcanic sand and rock. “Bianco di Sei” refers to “six”, which is the top designation for volcanic activity, and is the top tier white wine from this estate. The winery is at the foot of the Muntagna, the name the locals fondly use to refer to Mount Etna. Eighteen hectares are divided into several contradas and hills. The small parcels are vinified separately because each plot is characterized by the lava flow that sedimented over time. The vines are bush- trained with chestnut poles and some of the vines are up to 100 years old. There are 7,000 vines per hectare. The manual harvest takes place the last week of September. There is a soft pressing of the grapes and fermentation in stainless steel tanks with indigenous yeasts. The wine is aged for 10 months in stainless steel tanks in contact with the lees and 8 months in bottle before release. The winery is organic. The wine has hints of citrus fruit, white flowers, aromatic herbs, a hint of mint and a note of sage. The winery is located within Mt. Etna National Park.
Prosciutto and Watermelon made for a refreshing summer starter
In the early 1980’s Erminia, Generoso, and Roberto Di Meo acquired this historical estate from their parents. The estate is located in the province of Avellino in the area of Salza Irpinia and covers 25 hectares most of which is vineyards. In 1986 they produced their first wines and the Di Meo winery was born.
Greci di Tufo Riserva 2008 “ Vittorio” Di Meo 100% Greco from Montefusco (AV) at 750 meters. This wine bears the name of Vittorio Di Meo, who founded the winery. The vines were planted in 1998 and the soil is clay and limestone with steep slopes on a gradient greater than 20% with a north/east exposure. There are 3,500 plants per hectare and the training system is espalier with guyot pruning. Harvest is the second week of October. From slightly over ripe grapes. There is maceration on the skins followed by fermentation at a controlled temperature for 12 years, then 24 months in bottle before release. This is a wine with hints of beeswax, honey, cedar, apple, a touch of flint with good acidity and minerality. The producer refers to the wine as warm and enchanting and I have to agree.
I visited the winery in 2016 on a Campania Stories press trip and tasted this wonderful wine in NYC in 2023.
Penne with Pesto Trapanese — made with almonds, basil, pecorino, and tomatoes.
Vegetables for roasting
Roasted Eggplant, Peppers, Onion and Tomatoes
Tuna Involtini — stuffed with breadcrumbs, raisins, capers, and parsley. Michele prefers to make this with swordfish, but tuna can be substituted.
Barolo Riserva 1964 Giacomo Borgogno and Figli 100% Nebbiolo. The grapes come from three different cru vineyards: Cannubi, Liste and Fossati. The winery is located in the center of the town of Barolo. The wine is aged at least five years in large oak barrels. This is a wine produced with traditional and natural wine making methods. Long fermentation and pumping over by hand takes place. Today the Farinetti family, which also owns the Eataly chain of shops and restaurants, owns this winery. I have always had very good luck with older vintages of Borgogno. 1964 was a great vintage for Barolo. Thanks to a friend, I have had a few bottles of the ’64 and they have always been good. This is a classic traditional Barolo with hints of red fruit, tar, tobacco, violets, cedar and a touch of balsam.
One of our guests gifted us with two excellent cheeses, an aged Asiago, and an incomparable 40 month-old Parmigiano-Reggiano, which was nutty and creamy. No wonder they call it “the King of Cheeses.”
Dessert was Michele’s homemade tangerine sorbet. Refreshing and tart-sweet, it was the perfect finish to our summer lunch.
