One of the nicest places to conduct business is the restaurant. The chance to have a casual meeting at the table with a colleague or a client, should be seized in the best way possible.
In my city, I like to have lunch in the Trattoria Croce di Malta, Piazza Castello. The Albanian chef Gentjan Perndreca, called Ghenti by everyone, uses traditional Lombard dishes, along with other special types of food, in order to convey well-balanced emotions to formal chats. Wine’s quality is just as great.
Fassona meat tartare with sweet and spicy gorgonzola fondue
Risotto with radicchio
Wine Princess chose to combine these dishes with wines of Cantina di Monsupello (Torricella Verzate) PV.
Monsupello is a symbol for the production of Pinot noir using the classical method in Oltrepò Pavese. And, in general, for the excellent use of Pinot noir.
Monsupello Pinot noir nature pas dosè
Who should drink it: the lovers of fine bubbles.
When you should drink it: during the appetizer or the entire meal. It cleans the mouth, its fine bubbles give to the people who drink them, a well-balanced, aromatic sensation.
Wonderful opportunity: in the evening, when you come back home from an intense, busy day. It will give you a touch of lively cheerfulness.
Monsupello junior Pinot noir red vinification
Young Pinot noir with a very enjoyable finesse and texture.
Who should drink it: the lovers of simple wine, it should be combined with a not too complex dish.
When you should drink it: it should be combined with ” 3.0 home cooking” dishes. That’s how Wine Princess calls the peculiar way of cooking of the people who don’t have much time left after work! Grilled meat, risotto or pasta with seasonal vegetables.
Wonderful opportunity: put it on the table with wine-lover friends! This Pinot noir from Oltrepò should be introduced as a “small” product but with a great blend, it will add elegance to your lunch!
God save the wine!