http://geishagourmet.com/2015/09/14/il-paradiso-dei-wine-lover-esiste-e-la-nuova-cantina-dello-stellato-ciau-del-tornavento-nelle-langhe/

Wine lover's paradise exists, is the new cellar of the Ciau starry of Tornavento in Langhe

by Monday, September 14, 2015

If you are faint of heart, don't go there.

Sassicaia walls, from bottles 3 Masseto Lt, Jeroboam of Roederer, walls of Dom Perignon, dozens of Unique vintages of Vega Sicilia , Ferrari crates and Ca’ del Bosco, hard to find labels in various editions, Gaja ceilings, and then… Close your eyes and make a wish, probably in the cellar by Maurilio Gerola in Treiso (CN) You'll find it answered. Who recoils easily I think you'd better stay away from him.

   
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
   
Are 2899 a total of labels 60.000 bottles of various vintages and formats, for a total of 334 manufacturers of 13 Nations, to make millionaires of wine list Chadha of Tornavento the largest in Europe (and, Yes, Garola says his new winery also beats that of Enoteca Pinchiorri). Maurilio, owner and chef, by starry 1997, says he built in, floor plan. A collection that could not be done otherwise.

   
   
Special attention was given to the home territory, the Langhe, of which the cellar gathers a wide selection. Why is today a point of reference for all manufacturers in this area. Half of the collection consists of Barolo and Barbaresco, but Lord it are the other red wines of Piedmont and Tuscany, of course, While whites of various Italian regions make up about a tenth of the cellar. There are large French chateaux, representing the 10% of the total, nor the most prestigious labels from Overseas countries, as Argentina, Australia, California, Chile and Uruguay.

Wondering what size will the wine list which lead to the table? Most of the restaurants you wish to give a tone, Although they have 200 wine list embarrass you with tomi insfogliavili bulky and pompous from handwritten Holy Bible by scribes. Here at Cbi no. Two little volumes divided by white + bubbles + red and Passito. Look below:

  
If that's not enough, know that Garola cooking alone is worth the trip. Traditional cuisine is full of flavour, emotions and a respect rarely seen historical recipes. You want to get an idea? Here are photos of some dishes that I tasted in more than one occasion.

  
   
  (Recipe 1930 the finanziera meat dish)

 
In Short, This is the periodoigliire to go, from 22 September begins the season of the Alba truffle. What are you waiting for, are not already in the car to go see Maurilio? 🙂

  

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