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Avignonesi Winemaker’s Dinner
The winery is named after the Avignonesi family, the founders of the original estate. Constant research and development aimed at expressing the true character of the Montepulciano terroir has, over time, earned the winery a well-deserved place among the flagship producers of Tuscany.
In 2009, Avignonesi was acquired by Virginie Saverys who has since introduced organic farming methods to craft distinct, genuine wines with an even stronger character, and has acquired additional vineyards and a state-of-the-art winemaking facility in the Montepulciano appellation.
We believe that the life force of the earth and the uniqueness of our terroir are at the heart of our brand. Avignonesi is reborn from the soil of our vineyards with each vintage in wines that mirror the subtle flavours of the site and the special traits of each year. Our wines express the richness and beauty of the Montepulciano territory.
We respect the heritage of Montepulciano, where Sangiovese wines have been produced for centuries, and we wish to contribute to its future by being the finest representative of its heritage that we can be.
We respect the innate character of each wine and seek to follow its natural evolutionary path from the soil to the cellar and – finally – to the bottle.
“Healthier wines for healthier people, but also a healthier land and a healthier environment to pass on to future generations.”
For the past twenty years, Giuseppe has travelled extensively around the world promoting Italian wines, meeting clients and educating fellow aficionados about the unique process and renowned products.
Based in New York city, Giuseppe has worked exclusively for Avignonesi and Classica since 2012, covering North America as export manager and ambassador for the revered winery of the Vino Nobile di Montepulciano appellation. Mr. Santarelli is extremely proud to be affiliated with one of the best producers of Vino Nobile to switch from conventional to organic and biodynamic farming.
The ticket includes 4 course dinner with wine pairings
1st Course: Octopus carpaccio
with fennel orange salad and sublime extra virgin olive oil vinaigrette
2nd Course: Eggplant timbale
with tagliatelle and berretta farm ragu sauce
3rd Course: Alberta rack of lamb
with potato olivette, glazed zucchini, carrot and roasted pepper
4th Course: Selection of Italian Cheese
with pecans and quince jelly