Dear Editor,
This is the second in a series of wine producer dinners hosted at Morello in Greenwich. Please call me if you have any questions or require photography.
Thank you.
All the best,
Jason
Recognized for launching the Super Tuscan movement, Sassicaia remains one of the most sought-after and collectible wines in the world. Please join Morello Sommelier Zachary Kameron and MARC Wine Director Olivier Flosse for an exclusive evening with Sassicaia owner Piero Incisa della Rocchetta, a third-generation winemaker from the iconic Tenuta San Guido wine estate in Bolgheri, Italy. Experience spectacular wines paired with the modern Italian cuisine of Morello Executive Chef Mark Medina-Rios.
Date: Monday, July 19th, 2010
Time: Reception at 7 p.m. Dinner at 7:30 p.m.
Place: Morello 253 Greenwich Avenue, Greenwich, Conn.
Price: $250 per person all inclusive
RSVP: Morello at 203.661.3443
Menu: Hors d’oeuvres
Tenuta di Salviano, Orvieto Classico Superiore 2009
Primi
Bodega Chacra “Barda” 2009
Smoked Duck, cherries, hazelnuts, mesculin
Secondi
Tenuta di Salviano “Turlo” 2008
Ricotta Gnocchi, cotechino sausage, tomato
Carne
Tenuta San Guido “Guidalberto” 2008
Tenuta San Guido “Sassicaia” 2007
Beef Fillet, crushed potatoes, verjus, dandelion
Dessert
Michele Chiarlo “Nivole” 2009
S election of cheese
About Piero Incisa della Rocchetta
Piero Incisa della Rocchetta, a third-generation winemaker who hails from an acclaimed family lineage, is currently working with his family’s Tenuta San Guido wine estate located in Bolgheri, Italy. Incisa manages and oversees the commercial distribution of the family’s primary brands – Sassicaia, Guidalberto and Umbrian Estates – in the domestic U.S. market.
The grandson of Mario Incisa della Rocchetta, the creator and proprietor of Sassicaia, one of the most renowned Italian wineries, and nephew of Niccolo’ Incisa della Rocchetta, who currently manages the family’s winemaking enterprises, Incisa spent his childhood on the family estate in the Maremma district of Tuscany, privy to the exclusive centuries-old winemaking and vineyard management traditions to which he now claims his own expertise.
Upon completing his undergraduate studies at the prestigious Florimont School in Switzerland, Incisa worked briefly as an account associate at UBS in Geneva before setting out on the fulfillment of his lifelong dream to be a winemaker himself.
In 1999, Incisa moved to California to pursue a degree in Economics at Pepperdine University, and then later returned to Italy where he managed the day-to-day operations of two family wine estates in Umbria – Titignano and Salviano – which are owned by his mother, Nerina Corsini Incisa della Rocchetta.
Shortly afterwards, in January of 2000, Incisa again returned to the United States to pursue a Masters from New York University which he completed in June of 2003.
Now a resident of United States, Incisa divides his time between New York City, Italy and Patagonia, where he has begun a very limited production of his own Pinot Noir. This very high quality vintage, rendered from vines planted in the rich Patagonian terroir in the early 1950s, is expected to yield no more than 1200 bottles in its first production, coincidently the same yield his grandfather made in the first vintage of Sassicaia. The new label, called Bodega Chacra, became available in early 2005.
About Morello Italian Bistro
Opened in December 2008 and located at 253 Greenwich Ave. in Greenwich, Conn., Morello offers diners Italian-influenced cuisine, more than 650 varieties of wine, superior service in a stylish and energizing setting. Serving rustic Italian food with a modern twist, Morello stays true to the style of traditional bistros.
Morello is part of the Marlon Abela Restaurant Corporation (MARC) portfolio of restaurants that also includes A Voce in New York City, Bistro du Midi in Boston and The Greenhouse and UMU in London.
Along with its relaxed atmosphere and welcoming service, Morello showcases many local ingredients and affordable prices. The new Executive Chef Mark Medina-Rios has infused the menu with his own style and modern approach to old-world cooking. For additional information, please visit www.morellobistro.com or Morello on Facebook.
# # #
Jason Kannon
Vice President
Creative Partners
One Stamford Landing
62 Southfield Avenue, Suite 110
Stamford, CT 06902
T: 203 705 9203
E: mailto:jkannon@CreativePartners.com
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