“No thing more excellent nor more valuable than wine was ever granted mankind by God.” — Plato, 400 BC
Wines of Piedmont –
Our selection this evening will take us on a trip to Italy’s Piemonte (or “foot of the mountain” in Italian) wine region, that rests at the foothills of the Alps bordering France and Switzerland. This region is known for its amazing cuisine and of course wines. Piemonte used to be part of the ancient kingdom of Savoy, which connected to the French region of Burgundy to Piemonte. We see this connection today in the commonalities of viticultural techniques, a love for haute cuisine, and even the dialect spoken in this region. Although its located in Italy, it sounds more French than common Italian. Given the hilly nature of the region, elevation and topography play an important role in quality.
The first wine we'll taste is from Dogliani, a region of higher elevation than other Dolcetto regions, and as a result, it has more structure and density to the wine. The Barbera is from Alba, which is distinctly different in characteristics than Barberas from Asti, Alba being softer, rounder and fuller in body than Asti. We finish our tasting with a Nebbiolo – the most extreme of almost all red grape varieties – that has high acid, high tannin (bitterness), and in some cases, high alcohol. Barbaresco is the most aromatic, perfumed and deliciously spicy of the three wines. This wine is a Riserva, which means it is the longest aged of this producer’s Barbaresco from the area. – from Sommelier Jennifer Simonetti-Bryan
Everyone will receive notes about the background of the wine's varietal/grape and region. Each of us contributes $27.00 to the shared cost of wines, plus you pay for your own dinner order.
A small wine cellar located at the heart of the Barolo growing area. It is run by the third generation of wine producers in the Bovio family, who were originally from the Annunziata hamlet.
Gianfranco Bovio began to look after his father Alessandro’s holdings in the 1970s, renovating the old cellars and dedicating himself with passion to the making of wines grown on the estate vineyards that stretch out over 8.5 hectares.
The company philosophy is strongly embedded in tradition and terroir, from the scrupulous tending of the vineyards, through to the ageing of the wines in large oak casks.
Gillardi might be known as one of the most prominent producers of Syrah in Italy, but its roots and history bear a closer link to Dolcetto.
Dogliani, where the certified organic estate is located, enjoy such a reputation for the production of high quality, cellar-worthy Dolcettos, that it was recently granted D.O.C.G. status, the first ever for Dolcetto-based wines.
Gillardi also envisioned the potential of Syrah in this cooler climate, and produces a few thousand bottles of the now-legendary Harys.
The farm became exclusively a winery under the management of Marino Balbo in the 1950’s and only truly began to realize its full potential with his son, Carlo.
Carlo, driven by his strong attachment to the vineyards he grew up with and above all, his great desire to share the great and singular personality of this territory to the world, decided to market the wines in 2000 with the Cascina Bruciata label, honoring the history of the land which had always been a part of his family.
Today, Cascina Bruciata represents the realization of a long coming dream, but more than anything, it is a project that is passionately oriented toward the future, with pride and respect for the land, in the tradition that lives in the spirit of families like the Balbos.
Executive Chef Carmine Marzano is adding a fresh twist on classic Italian dishes, and creating local and seasonal fare made with top-quality ingredients. A sophisticated venue for lunch, drinks, or dinner, our restaurant and bar serve up classic brick oven pizzas, a variety of small “Assaggini” Italian tapas-style sharing plates uniquely available at the bar, delicious handmade pastas, hearty main courses and a well-curated wine, beer and cocktail selection.
We are closest to the Springfield Metro Station (Blue line). There is a shuttle that runs between the metro station and Metro Park (our development), Monday through Friday, every 15 minutes.
The closest bus stop to the restaurant is the one in front of the “6363 building,” on Walker lane
You are welcome to park on either the street or the free covered parking garage directly behind our office building!