Primo Estate’s ‘Meet The Italians’ Lunch

Primo Estate Winery Cellar Door

Calendar
  Public Events
Location
Primo Estate Cellar Door 50 McMurtrie Road McLaren Vale SA 5171
Date
Sunday, April 2, 2017 at 12:00pm - 3:00pm
Duration
  3 hours
Details

Be the first to taste Primo Estate's brand new Italian wines, two exciting additions to our Primo & Co range made by Primo Estate owner and winemaker Joe Grilli in his ancestral homeland of Italy.

Join Primo Estate for a relaxed long table lunch bringing an authentic taste of Italy to the heart of McLaren Vale as we pour the first ever vintage of our Primo & Co Verdicchio Dei Castelli Di Jesi, a textured and vibrant white wine from the Le Marche region on the Adriatic coast where Joe's parents Primo and Santina Grilli were born. The deliciously fresh and delicate new 2016 vintage of the Primo & Co The Venetian Garganega will also be poured for the very first time, perfectly paired with a special created menu of Italian dishes by Rob Paglia of La Dolce Vita Catering and Events. 

You will also be the first to taste the first ever release of our Primo & Co Montepulciano Sangiovese. Joe's parents were born near the medieval city of Ascoli Piceno, an area is famous for juicy, easly drinking style red blend of Montepulciano and Sangiovese. Joe had always wanted to try his hand at these traditional wines in his father's homeland, to pour them for you in McLaren Vale, alongside a selection of our Australian wines, is a dream come true.

Menu

NV Primo Estate Primo Secco Sparkling White
Crostini with JOSEPH La Magia Onions & Ortiz Anchovy 

2015 Primo & Co Verdicchio Dei Castelli Di Jesi
2016 Primo & Co The Venetian Garganega

Fleurieu Snapper, Goolwa Cockles, Cauliflower Mayo, Mussel Herb Butter & Salsa Verde 

2015 Primo & Co Montepulciano Sangiovese
2015 Primo Estate Zamberlan Cabernet Sangiovese

Brined Wood Roasted Greenslades Free Range Chicken with Cannellini Bean Puree, Pepperonata & Pangrattato

2016 JOSEPH La Magia Botrytis Riesling Traminer
Sheeps Milk Yoghurt Panacotta with Lemon Curd, Campari Braised Rhubarb and Almond Meringue 

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