Italy's Celebrated Winemakers at SPQR
Please join us at SPQR for an exciting winemaker dinner series in early February. When some of Italy’s exceptional winemakers arrive to SF for the annual Slow Wine and Gambero Rosso’s wine tour, we try to host evenings to share with everyone at SPQR. It’s a wonderful opportunity for us to not only taste through the wines but also learn about the integrity and dedication they place into their life work of making wine. In the next couple of weeks we’ll be able to offers tastes through different crus of Barolo, different styles of some top-level Amarone, prosecco made from a property completely powered by wind (what a story), Friulano from one of the most sincere young winemakers in the business, all with a contagious passion that inspires what we do! We hope you can join us for one, some or all the nights….
Saturday, February 1 – Alessandro Samogin of Borgoluce & Evan Byrne of Giovanni Rosso
Wednesday, February 12 – Claudio Fenocchio of Giacomo Fenocchio
Thursday, February 13 – Graziano Pra of Pra & Stefano Cesari of Brigaldara
Friday, February 14 – Valentine’s Day Menu & Celebration
Space is limited. For reservations, please contact Bianca Jimenez Rivera at Bianca@spqrsf.com or online here.
Saturday, February 1 –
Alessandro Samogin of Borgoluce & Evan Byrne of Giovanni Rosso
Borgoluce - SPQR will be highlighting the prosecco produced at Borgoluce, an absolutely magical modern estate that does all the right things for their community to thrive. For, on their rolling, forested estate is a hydroelectric power plant that has been up and running since 1905 and a modern bio-digester to produce energy in harmony with the environment. Ninni, Trinidad, Caterina di Collalto and Lodovico Giustiniani run the mind-blowing sustainability of the Borgoluce estate. A family enterprise looked after with enthusiasm, one which generates clean energy for sustainable development of the territory. Free-range animal farming, meadows where horses, cattle, pigs and sheep are free to grow according to nature, hills where vineyards alternate with woods and pastures and green plains of corn, wheat and barley. So, even though we will be sipping carefully curated prosecco to pair with Matthew’s dishes, there is more than meets the eye here.
Giovanni Rosso - Since the 1890's the Rosso family have farmed vineyards in many cru vineyards of Serralunga d'Alba, Piemonte. Even though they always produced wine, they mostly sold their grapes in bulk to local negociants, a common practice in previous generations. It was during the 1980’s that Giovanni Rosso replanted these vineyards with a future vision of producing the best quality fruit possible. Today, Davide Rosso has not only worked with his father but has become one of the most dynamic Barolo producers in the modern day. The Giovanni Rosso cantina (winery or cellar) is in the hamlet of Baudana, just a couple of kilometers north of Serralunga village where they operate the family farmhouse as the cellar and winemaking headquarters.
Wednesday, February 12 –
Claudio Fenocchio of Giacomo Fenocchio
Fenocchio - For 5 generations, Claudio Fenocchio’s family has been producing wines in the heart of the classic Barolo zone and, they have maintained a pristine, traditional style of producing, natural fermenting and ageing beautiful wines as their great, great grandfathers did. The Barolo of the Fenocchio estate is made with a lengthy period of skin contact during fermentation, never less than ten days, and without the use of rotary fermentation tanks. Shortcuts are never used. At SPQR, we are honored to offer wines made with extreme care and passion as Claudio expresses here. “Fermentation is completely natural and is entirely carried out by the local micro-flora, with no use of selected yeasts. Temperature is kept under control by means of daily pumping over of the cap of skins”.
Thursday, February 13 –
Graziano Pra of Pra & Stefano Cesari of Brigaldara
Pra - Graziano Pra has dedicated his life to tending vines on the ancient black soils of Monteforte d'Alpone, in the Veneto region of Italy. We first were introduced to Graziano Pra during Slow Food and Wine tours in San Francisco almost 10 years ago. Pra wines are a favorite recommendation and a go-to for the benchmark of great Garganega where, he has been at the forefront of organic farming and his work for wines with great integrity and finesse. With his family background of making wine for the well-known Bolla estate from the late 70’s and early eighties, Graziano and his brother Sergio began their own wine. So, after years of selling wine in bulk or in demijohns, their first bottles of wine entered the market in the nineties. By 2001, Graziano’s philosophy of farming organically and creating wines with finesse and quality creating some of, what we believe are, the most elegant wines of the Veneto. Graziano is a true pioneer for the future of quality-focused winemaking in the Veneto and we are so excited to tho evening with him at SPQR, pouring his Soave and Amarone
Brigaldara - The winery "La Brigaldara" is located a short distance from San Floriano and is at the mouth of the Marano valley on a hill forming a natural "balcony". A long dirt road leads to the main, neoclassic style villa and goes through the 37 acres of vineyards that are prevalently planted with the corvina and corvinone grape varieties. Next to the villa, other smaller farmhouses may be found, and a large characteristic, covered porch is nearby. The cellars are also located there, which have been restructured and are still being enlarged. Since 1928, the Cesari family owns the winery. At present, Stefano Cesari, together with his family, direct the successful winery. Without a doubt, he is very innovative and bold in his choice of wines for production, with particular reference to the Valpolicella. In fact, in contrast to his competitors, Stefano has decided to no longer produce the Valpolicella Classico Superiore, which was previously called “il Vegro”. Stefano justifies his decision as follows: "Why not produce a single wine, Valpolicella, which has a good, but not excessive body, in order to assure a high level of drinkability? After the grape is harvested for withering, a second selection is no longer made for the grapes with which the Superiore is produced. Thus, we are focusing ourselves on a single high quality product, that's not too close to an Amarone: a wine with great dignity, that's born only for the pleasure to be drunk at the table".
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