Our 2008 Brunello is a bright ruby red and is characterised by a classic structure with nicely-extracted tannins, fresh acidity and a satisfying persistence. On the nose and initial palate red berries and ripe pomegranate initially dominate, with deeper aromas of white pepper, clove and licorice. The wine is well-balanced, clean and tight which bodes well for its cellar aging capacity.
|Grape varietal:||100 % Sangiovese Grosso known in Montalcino as “Brunello”|
|Aging in wood:||42 months in large barrels|
|Bottle aging:||The D.O.C.G. regulations governing the production of Brunello require a minimum of 4 months bottle aging before release.|
|Total production:||4,348 0.75 Liter bottles|
|Bottled:||September 8, 2012 in ecological, lightweight bottles|
|Alcohol per volume%:||14.63|
|Total acidity%:||5.03 g/l|
The 2008 vintage was awarded four stars by the Consorzio di Brunello which signifies “annata ottima” or excellent vintage. Brunello from this vintage tends to have good acidity and body due thanks in part to significant rain throughout the first phases of the vine’s development and a later veraison and harvest than average.
Winter 2008 was wet rather than cold and the spring was very regular in terms of both rainfall and temperature. There were uncharacteristic rains until the middle of June and cool temperatures that delayed flowering and setting. The hot days in July were hotter than average but by August normal parameters had returned and the growing season righted itself. September was a great month with little rain and good seasonal temperatures. Harvest started on 7th October at Il Palazzone, a little later than usual due to the delay in veraison.
|Soil composition:||The estate has three separate vineyards in quite different areas of Montalcino, each bringing different aspects of Montalcino to our wine. Le Due Porte: high altitude, northwest exposition, galestro and alberese. La Vigna del Capa: lower, south facing, marine fossils, older vines. La Vigna Vecchia: lower, south facing, high minerality, older vines.|
|Density of vines per hectare:||4.000|
|Growth system :||Balanced bilateral “cordone”|
Situated on Lincoln Road, one of the most famous streets in South Beach, Quattro Gastronomia Italiana has been serving genuine Italian cuisine since 2006. Identical twin brothers Nicola and Fabrizio Carro, who hail from Alessandria in Piemonte, lead the kitchen and use only the finest imported Italian ingredients to bring authentic flavors of Italy to Miami. Chefs Nicola and Fabrizio start with the highest quality, freshest ingredients to create their dishes. Besides the regular menu, Quattro also spotlights different regions of Italy, with a seasonal menu that changes monthly. You would be well advised to take USA Today’s advice and “book your reservation when you book your flight” to not miss out on this cornerstone of Miami cuisine.
Quattro Gastronomia Italiana
1014 Lincoln Road
South Beach, FL 33139
Agnolotti alessandrini allo stufato
4 Bay Leaves
1 lb Spanish White Onion
1 lb Carrots
4 lb Flat Iron Steak
1 bottle Italian Red Wine
1 gallon Veal Broth
4 oz Italian Plain Breadcrumbs
1 lb Grana Padano
2 oz Italian Butter
3 lb fresh pasta dough
Extra Virgin Olive Oil
Hobart or Cuisinart mixer with grinder attachment
Rolling cutter with ridges.
Ravioli mold tray
Preparation: For the braise
In a rondeaux, bloom the bay leaves in extra virgin olive oil.
Sweat the onions and carrots until they are soft, with no color!
Add the Flat Iron steak and brown it.
Add the red wine and bring to boil for about 10 minutes.
Add the Veal broth and reduce heat to medium.
Cook for 4 hours, divide the meat from the juice and grind the meat. Add parmesan cheese, and stuff the ravioli.