Wine and Dine october 25
18:00
The San Felice winery, whose history dates back to 1700, is now a renowned winery run by creative talents. The wines produced represent the local terroir, skillfully combined with innovation and research. Indigenous grape varieties such as Abrusco, Pugnitello, Malvasia Nera, Ciliegiolo and Mazzese, grown in the estate's own vitiarium, are attracting international attention. The vineyard has been divided into five areas in which the grape varieties best suited to the conditions of the different soils are cultivated. This allows the special characteristics of each vineyard to come into their own.
San Felice is a medieval Tuscan hamlet in the municipality of Castelnuovo Berardenga, in the heart of the Chianti Classico region, near Siena and Montalcino. The surrounding woods, olive groves and vineyards have been cultivated for centuries. The village has ancient roots and developed around the church of San Felice in Pincis, which dates back to 714 AD. San Felice is also a 5-star hotel, surrounded by vineyards and equipped with 29 rooms and 31 suites, which originate from the old houses of the village.
In the 1980s, Agricola San Felice acquired the Campogiovanni vineyard near Montalcino. It comprises 20 hectares, 14 of which are dedicated to the production of Brunello. Brunello Campogiovanni is one of the great wines of the terroir and has won important awards. 40 years later, the company has turned its attention to another representative of excellent Tuscan wine culture: Bolgheri. True to the philosophy of producing wines exclusively from their own grapes, the Cabernet Sauvignon and Merlot grape varieties were planted in the village of Le Sondraie. The outstanding Bell'Aja Bolgheri DOC and Bell'Aja Bolgheri DOC Superiore wines are produced here.
- The wine tasting starts at 6.00 pm in the Panorama Restaurant Harder Kulm.
- This is followed by an exclusive 3-course menu including wine, mineral water and coffee.
Package price: CHF 80 per person incl. train ride
Menu
1st course
Beef carpaccio with parmesan shavings Olive oil Carp and rocket salad
2nd course
Veal involtini with ricotta and parma ham filling, colorful zucchini vegetables and porcini mushroom risotto
Dessert
Mascarpone-espresso slice with raspberry compote
