Over A Bar re l – Alfred Pizz ini

WELCOME TO TRE AMORI (THE THREE LOVES) – WINE, FOOD & FAMILY/FRIENDS. IN THIS EDITION FRED TALKS

ABOUT WHAT MAKES THE RUBACUORI SANGIOVESE AND CORONAMENTO NEBBIOLO SO SPECIAL, KATRINA’S

COOKBOOK IS LAUNCHED AND WE HAVE FOUR NEW COCKTAILS FOR YOU TO TRY… USING BRACHETTO OF

COURSE! WE HOPE TO SEE YOU AT CELLAR DOOR SOON.

Fred&KatrinaPizzini

than certain reds. Once the site is established, there will be little need

for irrigation. Joel (our winemaker) is very excited about this new

development. The 2009 vintage was the first year of fruit production

off this site, and Joel has made a smart looking wine which will be

released later this year.

Our Coronamento Nebbiolo and the Rubacuori Sangiovese are

higher in price than our other wines and many other Italian

varietal wines made in Australia. But when compared with the

best Nebbiolo and Sangiovese coming from Piedmont and

Tuscany, our wines are exceptional value. The terroir and

the clonal selection combined with Joel's winemaking has

produced wonderful examples of two of the most incredibly

intriguing and alluring grape varieties of the world.

I would like to end with a quote that makes us all here

at Pizzini very proud, “… the 2004 Coronamento takes

Australian nebbiolo to a new and superbly convincing level that

reflects Pizzini’s deep commitment to the discovery and isolation

of special sites in his steadily expanding number of vineyards. I

have never before tasted an Australian wine from this variety that

I would gladly compare to the best from Piedmont. And a barrel

sample of the 2008 suggests that something perhaps even more

exciting could be down the pipeline.” (www.jeremyoliver.com.au

November 2008).

Alfred Pizzini

We would be deluding ourselves if we thought that, with only thirty years of viticultural experience in the King Valley, we would have perfected site selection and gained as much knowledge about terroir as the Europeans have with centuries of grapegrowing and winemaking under their belts. Though, I believe we are better at it now.

About fifteen years ago we began to take a more serious look

at specific sites on the farm that could be developed or

redeveloped to produce wine styles that are the best expression

of a particular variety.

Initially we identified a couple of sites for the Sangiovese

and Nebbiolo, to improve the wines that we were becoming

well known for, and also with the intention of making

reserve wines, which we have since released as Coronamento

Nebbiolo and Rubacuori Sangiovese. I believe we are now

seeing the results of the decisions made fifteen years ago.

We have not rested on our laurels with our other vineyards,

one of the oldest Cabernet Sauvignon sites on the property

has just been completely redeveloped. It is now growing

an exciting new clone of Pinot Grigio that friend and

viticulturist Mark Walpole suggested we try.

The soil is heavy clay loam on this site and has the capacity

to carry moisture over the winter and release this over the

warmer months. This seems to benefit white varieties more

P I Z Z I N I W I N E S . K I N G V A L L E Y . V I C T O R I A

VOL 9: MAY/JUNE 2009PIZZINI WINES NEWSLETTER

W I N E & L I F E

To join our Vino e Vita wine club, complete the enrolment form on the back of your wine order form and return it to us. The many benefits include free freight and 10% savings on any wine purchase made at cellar door, mail order or online.

...Would you like to join?

Thank youIt has been twelve months since we introduced our wine club and we have been very humbled by the fantastic response, both from those on our mailing list and those that have come to visit us at cellar door.

We would like to take this opportunity to say thank you to those who have taken up our offer to join Vino e Vita. We hope that you are enjoying such benefits as free freight and lower prices, and are also using the recipe and tasting note cards in each of the packs to surprise your dinner party guests!

Brunch @ cellar doorMonday June 8th, Queen’s Birthday Weekend, 10.30am

We have organised a Monday morning brunch and private wine tasting with Fred, Katrina and Joel Pizzini. The cost is $20 for Vino e Vita wine club members and $30 for non members. Wines for tasting will include current releases from the reserve range as well as some wines not yet released.

Bookings are essential and can be made by calling Wendy on phone 03 5729 8278.

Dinner @ senso. restaurant | culinary studio

Canberra. Saturday evening May 23, 2009

Join Fred and Katrina Pizzini and Michelin Master Chef Jan Gundlach at our first wine dinner for 2009. Jan has outgrown his previous restaurant Flavours, so recently opened senso. restaurant | culinary studio. Jan and his team are still producing beautifully flavoured and exquisite looking food and we are very excited to be pairing our wines with each course.

Arrive at 6.30pm for a 7pm start. Cost is $120 per person.

On the evening Vino e Vita wine club members will receive a bottle of our newly released Sangiovese 2008 to take home.

To make a booking, please call senso directly on 02 6295 7722. senso. restaurant | culinary studio is located at the Fyshwick Fresh Food Markets (the restaurant is above the markets), corner Mildura and Dalby Streets.

Twelve months on, come and have brunch with us to celebrate!

Vino e Vi ta

chefs – Jan and his team at senso. restaurant | culinary studio.

...Would you like to join?

Your Vino e Vita wine packs are scheduled for payment on the 20th of May and dispatch will commence on the 25th of May. Should you wish to make any changes to your normal delivery arrangements please contact us PRIOR to the 19th of May. Phone 03 5729 8278 or email wendy@pizzini.com.au

1 3 4

Bianca 3 Pinot Grigio 2009

2 Arneis 2008

2 Verduzzo 2008

3 Chardonnay 2006

2 Rosetta 2008

PACK PRICE: $199.50SAVE UP TO: $38

Rossa3 Sangiovese 2008

3 Shiraz 2005

2 Merlot Sangiovese 2004

2 Nebbiolo 2003

2 Brachetto 2008

PACK PRICE: $284.50SAVE UP TO: $42.50

Italiana3 Pinot Grigio 2009

3 Arneis 2008

1 Rosetta 2008

3 Sangiovese 2008

1 Merlot Sangiovese 2004

1 Nebbiolo 2003

PACK PRICE: $252.50SAVE UP TO: $42.50

Classica2 Reisling 2008

2 Chardonnay 2006

2 Rosetta 2008

2 Shiraz 2005

2 Sangiovese 2008

2 Merlot Sangiovese 2004

PACK PRICE: $224SAVE UP TO: $40

2

M a y V i n o e V i t a p a c k c h o i c e s

chefs – Jan and his team at senso. restaurant | culinary studio.

5 or Suo Preferito ; You choose a straight dozen from the Suo Preferito wine selection. SAVE 10% off cellar door prices & it’s freight free.

Sangiovese 2008Sangiovese is the star of all Italian grape varieties. Young Sangiovese is fresh and juicy. Fruity flavours of strawberry and a little spiciness layer with oak and tarry notes. The 2008 Sangiovese is drinking beautifully now, but will mellow with a little bottle age.

The colour is dark cherry with hints of purple. The aromas are complex and layered. There are lifted notes of cherries, spices, plums and violets. As the wine opens up there are layers of earthiness, leather, mocha coffee, dark chocolate and savoury characters.

On the palate the wine is rich and intense, with flavours of plums, cherries and spices evident. It has lovely dusty, chalky tannins giving the wine line and length. The wine has refreshing acidity and a persistent finish.

Rubacuori Sangiovese 2004After tasting the Rubacuori 2004 on a recent visit to our cellar door, Jeremy Oliver wrote “The 2004 Pizzini Sangiovese was the first Australian wine of this variety to which I gave a gold medal score (18.5/20), but this wine is grossly overshadowed by the reserve level Rubacuori Sangiovese from the same vintage. Sumptuously and profoundly fruited, it brings the layered depth of fruit, structure, length, bittersweet finish and balancing acidity of a Chianti Classico Riserva.” Jeremy Oliver www.jeremyoliver.com.au November 2008.

Verduzzo Dolce 2008 In the November edition of Tre Amori we spoke about the newly released Verduzzo 2008, which is a dry white style made from the Verduzzo grape. This variety originates from Friuli in Italy’s north.

Verduzzo can also be used to make a sweeter styled wine when the fruit is left a little longer on the vine to ripen.

The resultant wine is pale straw with gold tinges in colour. The nose shows fresh pear, quince and apple notes. On the palate, soft flavours of pear, quince and plums dominate with clean crisp acidity. The wine has a nice sweetness that is lush and fresh. A hint of savouriness on the mid palate gives the wine great texture and balance.

Verduzzo Dolce can be served as an aperitif, enjoyed with an antipasti and aged cheeses or paired with your favourite desserts. We suggest you get yourself a couple of bottles now and lay them down for four to five years…if you can!

Our new releases

Brachetto Cocktai l s

Brachetto – The facts- Brachetto is the red version of Moscato, the sweet

Italian white wine

- It is the colour of a pink diamond

- It has only 5.5% alcohol

- It has sweet, musky, dried rose petal notes on the nose

- The palate has a slight fizz and a refreshingly lolly finish

Brachetto Bling30ml Pimms Number 1

30ml Bombay Sapphire gin

2 strawberries, chopped

1 small handful of mint

1 cucumber stick

Place the strawberries, mint and cucumber in a tall glass and then fill with ice. Add the Pimms and gin, then top with Brachetto and stir with the cucumber.

Phoney NegroniThis is my twist on the classic Negroni – the prince of European cocktails.

15ml Campari

30ml Martini (or Cinzano) Rosso

1 orange slice

Fill a large wine glass with ice and pour in the Campari and Martini Rosso. Top up with Brachetto, stir and garnish with the orange slice.

King Valley Kooler30ml Bombay Sapphire gin

1 cucumber stick

1 lemon wedge

Place the cucumber in a highball (or large whiskey glass) and fill with ice. Pour in the gin and squeeze in the lemon. Top up with Brachetto and stir with the cucumber.

Cuban Fusion30ml Bacardi Superior rum

4 lime wedges

1 handful of mint leaves

Place the mint in a large wine glass and top with ice. Pour in the rum, squeeze and drop the lime wedges into the glass, then top up with Brachetto and stir.

by Dan Knight

Dan Knight recently spent a couple of weeks with Joel helping with the harvest and winemaking of the Sangiovese and Nebbiolo. Dan is from Sydney and works at Longrain Restaurant & Bar. While with us he came up with four cocktails that really put our zippy pink Brachetto in the limelight (no pun intended!).

The cocktails are very simple to make and are mixed with easy to find ingredients. The Brachetto works really well in cocktails and all of these drinks take the flavour profile of the wine and use it to support or emphasise different elements of what is already there.

This tart makes the perfect afternoon tea treat or dessert. The tanginess of the lemon in the banana balances beautifully with the richness of the caramel, so the tart does not appear over sweet. You can serve this tart with our Verduzzo Dolce. This recipe makes eight individual tarts.

Method To make the tart case, in a food processor, combine the flour, salt and butter until it resembles bread crumbs. Add the icing sugar and mix for 5 seconds. Add the eggs and mix for another 5 seconds. The pastry will have formed into a ball. Remove the pastry, wrap it in cling film and refrigerate for 1 hour.

This method is for 8 small tarts, 12 cm diameter. On a bench, lightly flour a sheet of cling film and roll a 4cm x 4cm block of pastry to a thickness of 2-3 mm. Lay the pastry into greased tart moulds, evening off the edges. Refrigerate until all tart cases are complete.

Preheat the oven to a moderate setting. Bake blind by lining the cases with foil and filling with rice or dried beans. Bake for 15 minutes. Remove the weights and bake for a further 10 minutes, or until golden brown.

To make the caramel, combine the sugars, golden syrup and butter in a pan. Bring to the boil then simmer for

10 minutes, stirring initially to dissolve the sugars. With a hand whisk incorporate the cream and continue whisking while cooking for a further 5 minutes.

Slice the bananas into a bowl and add the lemon juice and refrigerate.

To make the mousse, bring a pan of water to the boil. With the heat then turned to low, place the egg yolks and 50 g of the sugar in a bowl over the saucepan, ensuring the bowl does not touch the water. Beat with a hand whisk for 5 minutes or until you can make a figure 8 in the mixture that will hold for a few seconds.

Soften the gelatine leaves in cold water, drain and dissolve in the hot coffee. Add the Tia Maria then mix into the beaten egg yolks. When cool, fold in the cream. Beat the egg whites until soft peaks form. Slowly add the remaining sugar, beating well until firm peaks form. Fold the egg whites into the coffee cream.

To assemble the tarts, lay the bananas in the bottom of the tart cases and cover the bananas with 3 tablespoons of caramel. Top with the coffee mousse and refrigerate to set - approximately 1 hour.

Katrina Pizzini

Banana Caramel Tart ~ recipe from A tavola!IngredientsFor the pastry250 g plain flourpinch salt100 g unsalted butter100 g icing sugar2 eggs, beaten

For the caramel200 g caster sugar100 g soft brown sugar 100 g golden syrup90 g unsalted butter200 ml cream

For the filling6 bananas, slicedjuice of 2 lemonsFor the mousse4 eggs, separated100 g caster sugar3 gelatine leaves, gold quality1/3 cup hot espresso coffee30 ml Tia Maria120 ml cream, whipped

A tavola!Katrina Pizzini shares some of her recipes and stories with us in her first cookbook A tavola! Many of these recipes have been passed down to her by her mother-in-law Rosetta Pizzini.

Katrina’s cookbook tells the story of her journey with food from her childhood to now and how it parallels the history of the burgeoning wine and food tourism industry in the King Valley.

Recipes and pictures mingle with her words and the result is a beautifully told story alongside mouth watering dishes.

The perfect gift for you or your friends and family. The book is priced at $39.95 plus postage $8. Vino e Vita wine club members’ price is $35 plus postage.

To order a signed copy of A tavola! please complete your details on the order form enclosed and post or fax it back to the winery. You can also order your copy by calling Wendy in our office on 03 5729 8278. A tavola! can also be purchased online at www.pizzini.com.au

One of our wine club members was at the recent launch of

A tavola! She wrote:

Dear Katrina,

I woke this morning at 3.30am and read your book cover to cover. I was quite emotional when I finished it. I wanted to read more, plus it reminded me of all the stories my parents have told over the years as well as my late husband, Peter (he grew up in Wangaratta) who worked in the holidays on the tobacco and hop farms around the area. Just a wonderful story... I am looking forward to the DVD!

Chardonnay 2006 Cd $18 Vibrant, golden straw with green reflections, the aromatics are of white peach with hints of tropical fruits and sweet French oak. The palate is full and round with fresh acidity, balanced oak and tropical characters.

BraChetto 2008 Cd $16.50 Brachetto is an Italian grape variety, it is the pink version of Moscato. With only 5.5% alcohol this spritzy, blush coloured sweetie is perfect with breakfast or dessert! Aromatics include rose water, watermelon and raspberries while the palate is fruity with a refreshing lingering zing.

Il SoffIo nV SparklIng roSe Cd $19.50 ““The pink colour is extracted from the Sangiovese grapes by skin contact and the fizz is made by the Champagne method. It’s dry and savoury, with hazelnut and marzipan notes. Match it with bruschetta.” Sally Gudgeon Sunday Life The Sunday Age Magazine March 2008

roSetta 2008 Cd $16.50 Light and dryish with an appealing texture – roughed up a bit and sporting appealing crunchy acidity. It’s fresh and full of cherries, roses and spice with a light herbal twang – the balance and style are spot on I think. A winner. 92 points Gary Walsh www.winefront.com.au April 2009

SangIoVeSe ShIraz 2008 Cd $16.50 This wine is best drunk while fresh and youthful. The wine is vibrant, dark cherry in colour with strong aromatics of fresh plums, cherries, spice and redcurrants. The palate is juicy with lovely, soft, full chalky tannins. It is a soft red with lingering flavours of cherries, plums and coffee. A balanced wine with fresh, clean acidity.

SauVIgnon BlanC 2008 Cd $16 “Sourced from the cool climes of the Pizzini family’s King Valley vineyard, this is a brisk young Savvy with bright tropical accents, some grassy notes and crunchy fresh acidity. It snaps crisp through the finish, well made and well priced.” 90 Points. Nick Stock WBM100 (Wine News & Reviews) October 2008.

rIeSlIng 2008 Cd $16 Initial aromas of lemon and lime give way to sweet and spicy aromas. Lime and lemon follow to the palate providing intensity and freshness. The palate is long and persistent, it has refreshing acidity, elegance and finesse.

pInot grIgIo 2009 new VIntage Cd $18.50 The wine has quince, spice, Granny Smith apples and delicate floral notes on the nose. The palate is fresh and crunchy with nice textural tannins, lovely minerality and balanced acidity. A typically Italian styled Pinot Grigio.

arneIS 2008 Cd $20 Aromatics of fresh pears and kiwi fruit which develop to spice, floral, citrus and tropical notes. Pears and citrus follow through to the palate, which is rich, round and full, with nice acidity, length and persistence.

Verduzzo 2008 Cd $20 Think pears drizzled lightly in honey with a side of spiced biscuit and a drizzle of orange juice and your pretty close. It’s warm and a little chubby with a light astringency to the glossy texture, but the length is good and it’s an interesting drink. It should appeal to the Grisers amongst us, not too shabby really. 88 point www.winefront.com.au April 2009

Vino e Vita wine club members receive 10% off cellar door prices.

Notes & Reviews

ruBaCuorI SangIoVeSe 2004 new VIntage Cd $110 This reserve Sangiovese is deep brick red in colour. The nose is a complexity of dried prunes, sweet spice, dark cherries, blackberries, cloves and dark chocolate. Over time the aromatics develop to savoury, leather, cedar and dusty oak notes. The complexity of these aromas follow to the palate, it has thick round chalky tannins and lush acidity. This wine is rich, firm and seamless.

Coronamento neBBIolo 2004 new VIntage Cd $135 The nose is a complex combination of violets, earthiness, rich chocolate, coffee, dusty oak and spice. The palate is powerful yet restrained with finesse and elegance. The tannins are rich and velvety; the length is long and persistent.

Verduzzo dolCe 2008 new VIntage Cd $16.50 This dessert wine is pale straw with gold tinges in colour. The nose shows hints of fresh pear, quince and apple. On the palate, soft flavours of pear, quince and plums dominate, this is a hint of savouriness on the mid palate. The wine has a nice sweetness that is lush and fresh, it finishes with clean, crisp acidity.

LEGEND:

CD: Cellar Door price

SangIoVeSe 2008 new VIntage Cd $25 “This Pizzini (Sangiovese) is a very important wine…immensely perfumed…finishes with that savoury, earthy character…this is a real winner of a wine.” Campbell Mattinson www.winefront.com.au April 2009

merlot SangIoVeSe 2004 Cd $29 “…Which brings me to my bargain of the trip – a 2004 vintage of Pizzini’s Merlot Sangiovese blend, which brings together two of the King Valley’s better-performing varieties in similar fashion to one of my favourite super-Tuscans, Brancaia’s Il Blu. Dark, sour-edged, rustic and meaty, it’s moderately weighted, long and fine-grained, with a bright, lingering finish of dark chocolate, sweet leather, plums, blueberries and cherries wrapped in a refreshing acidity. It’s ready to enjoy now (after two hours in a decanter) or any time over the next eight to ten years. I broke the habit of a lifetime and bought a dozen.” Jeremy Oliver www.jeremyoliver.com.au November 2008.

merlot 2005 Cd $16 The colour is rich brick red with a purple/pink hue. The nose is intense and powerful. Aromatics include plum, spice, leather, liquorice, blackberries and currants and hints of French oak. The palate is soft and round with plump plum and berry flavours. This tightly structured wine has good length on the back palate with a fleshy, warming middle palate.

CaBernet SauVIgnon 1998 VIntage realeaSe Cd $30 Rich, deep red in colour. The nose initially shows cassis, dried herbs, and tomato leaf. As the wine opens up, spiced plums, stewed rhubarb and prune notes develop. It has lush, upfront acidity on the palate, preparing the senses for rich intense berry fruit flavours. The wine is finely textured, showing warmth, elegance, good structure and longevity.

ShIraz 2005 Cd $20 Deep red brick in colour with a ruby hue. Initially the wine has nuances of red currants, plums and blackberries. As it opens up there are layers of white pepper, leather, spice, earthy and savoury characters. The palate is juicy and vibrant with flavours of blood plum, red berries and spice. The wine then develops with dusty, briary and savoury notes. The tannins are soft and round with a savoury texture to the mid palate.

Il Barone 2004 Cd $43 “Next, I was even more taken by the 2004 Il Barone, a silky-fine, long and seductively textured blend of Cabernet, Shiraz, Sangiovese and Nebbiolo. It’s handsomely the finest release yet under this label, and thanks to its sheer balance and finesse will cellar handsomely. It was such great buying at $43, that I again dusted off the wallet. I have admired Pizzini’s wines for several years, but was not expecting this level of completeness and polish.” Jeremy Oliver www.jeremyoliver.com.au November 2008

neBBIolo 2003 Cd $45 “Another Pizzini wine that will do well in the cellar is the 2003 Nebbiolo. The 2003 vintage was difficult in north-east Victoria, and although there are minor signs of this (the tannins are probably a touch scratchy), the more dominant impression is one of a bloody good wine. It tastes of tar and orange peel and throws a gorgeously floral perfume. It’s also tangy and fresh – remarkable for a five year old wine, born of a hot year. The further I made my way through the bottle, the more impressed I was – always an excellent sign.” Campbell Mattinson Gourmet Traveller Wine April/May 2008

Vino e Vita wine club members receive 10% off cellar door prices.

Our Family

In August last year Rosetta and Roberto celebrated their 60th wedding anniversary. We held a surprise lunch for them and had all of the family there for this fantastic milestone.

Both were overcome with emotion when they were led into the room where we were all waiting. They had a wonderful day, sitting back and watching their children, grandchildren and great grandchildren.

Nonna’s only request was to have a photo taken with all of her great grandchildren, to send back to her cousin in Italy… apparently her cousin requested the photo twelve months earlier!

Then on April 21st 2009, Roberto celebrated his 90th birthday. Although Nonno has slowed down a little and has to rest a bit more often, he is still tending his garden daily.

He was recently seen four feet up his rickety old ladder, picking his beloved apples from his 40 year old apple trees. We are very grateful that he picks them though, as Nonna uses them to make everyone’s favourite apple strudel.

We have recently celebrated two very special events with Nonna Rosetta and Nonno Roberto Pizzini.

We have recently celebrated two very special events with Nonna Rosetta and Nonno Roberto Pizzini.

The King Valley is a great place to base yourself for day trips to Mansfield, Beechworth, Milawa Gourmet Region and the Alpine Valleys. Or, simply to relax and enjoy visiting local cafes and cellar doors. We recommend you stay at the following B&Bs and guesthouses;

““At Pizzini I have just tasted the best Australian Sangiovese I have ever experienced, the finest Australian Nebbiolo yet made by daylight and a couple of blends based around Sangiovese that simply demand attention…This company has certainly joined the elite.” Jeremy Oliver www.jeremyoliver.com.au, November 2008

left to right Jeremy Oliver, Wayne Burgoyne, John Butler and Fred in cellar door.

Casa Luna Gourmet Accommodation

1569 Boggy Creek Road, Myrrhee. Bookings phone 03 5729 7650 or email casaluna@bigpond.com

Casa Luna is located in the Myrrhee valley about fifteen minutes from our cellar door. Gwenda and David offer stylish accommodation and provide Italian influenced food. They offer accommodation packages which can include bed, breakfast and dinner.

Bakery Lane Guesthouse

Bakery Lane, Whitfield. Bookings phone 0428 551 545

This is the King Valleys newest accommodation house, it is located in Whitfield’s town centre close to cafes and the hotel. This four bedroom house has two bathrooms and two living areas and can accommodate up to four couples. Though there are no established gardens as yet, it is a great location if you are wanting to have dinner at Rinaldo’s restaurant or the local hotel.

The Guesthouse at Whitfield

Whitfield-Mansfield road, Whitfield. Bookings phone 03 5729 8049

The Guesthouse at Whitfield is a newly built, fully self contained B&B located on the outskirts of the township of Whitfield. Able to accommodate up to six guests it is close to the local hotel, cafes and cellar doors.

Pizzini’s Vineyard Accommodation

175 King Valley road, Whitfield. Bookings phone 03 5729 8278 or email talkdirect@pizzini.com.au

Our B&B has recently been stylishly renovated and is able to accommodate up to four guests. A breakfast hamper is included in the tariff. The cottage is fully self contained. We are currently offering a mid week accommodation package, stay three nights but pay for two. This offer is subject to availability.

Gift vouchers are available, please call Wendy on phone 03 5729 8278 to organise, or email wendy@pizzini.com.au

A short stay destination… visit us soon!

family, friends, food & wineK I N G VA L L E Y, N O R T H E A S T VA L L E Y S , V I C T O R I A

welcome to Pizzini

Pizzini Wines 175 King Valley Road Whitfield Vic 3678

Telephone 03 5729 8278 Facsimile 03 5729 8495

Email: talkdirect@pizzini.com.au

Website: www.pizzini.com.au

If you would prefer to receive "Tre Amori" by email or you are

not receiving our regular email newsletters please let us know at

talkdirect@pizzini.com.au. If you wish to be taken off our mailing

list, please let us know and we will make the appropriate changes.

A Weekend Fit For a KingThe King Valley’s “A Weekend Fit For A King” wine and food festival is happening again over this Queen’s Birthday Weekend. Most of the cellar doors in the King Valley will have wine, food and entertainment at their premises as part of this event. You can purchase your ‘tasting glass’ for $10 at Pizzini and use it at all other participating cellar doors.

Sunday 7th June

Celebrate the release of the 2008 Sangiovese and traditionally made Italian pork sausages (salsicce) at our Sangiovese é Salsicce celebration. There will be roving musicians and warming winter food for all to enjoy. No bookings are required for Sunday’s activities. We are not able to accept coaches over this particular weekend.

Program12.30pm - 3pm ~ We have a slow food activity planned. We will teach you how to make your own pork salsicce with the meat and spices provided, and then you can cook them on the BBQ for your lunch. The cost is $15.

11.30am - 3.30pm ~ Other Mediterranean inspired lunch dishes will include; slow braised goat, salcicce with polenta and sauerkraut, Sangiovese poached cotechino served with soft polenta, braised octopus ragout on homemade gnocchi, red wine roasted duck with bean stew, chicken ballantine stuffed with porcini and sage mousse served with pepperonata, cannelloni filled with ricotta and spinach and Spanish frittata. The prices for lunch will vary between $15 and $22. For the kids there is lasagne and salsicce.

Finish off with a great selection of warming desserts and steaming coffee.

12 noon - 4pm ~ Be entertained by Ced and his roving gypsy jazz band Bric a Brac who are back to whip the crowd into a singing frenzy, while Maurice Milani will get your toes tapping.

Saturday’s Sangiovese é Salsicce Long Lunch is fully booked but cellar door will be open all weekend from 10am to 5pm including Monday the 8th June.

Monday 8 th JuneJoin Fred, Katrina and Joel Pizzini for brunch and a wine tasting. Bookings essential. $30 per person. $20 Vino e Vita wine club members.

Sangiovese é SalsicceSunday 7th June, Queen's Birthday WeekendCellar door, 10am-5pm

Upcoming events