Surprising White Grapes From Campania

I have always been of the opinion that the most interesting and unique white wine grapes in Southern Italy come from Campania.  Some of these grapes (Asprinio) make wines that should be drunk young, while others make wine (Fiano di Avellino) that can last for 20 years of more.

Many of these grapes originated with the Ancient Greeks who colonized Southern Italy during the period known as Magna Grecia. They referred to Southern Italy as Enotria – the land of wines.  In his book, Vino,(1980) Burton Anderson says, “What the Greeks called Entoria, at least in the beginning, was part of the Salento Peninsula where the Enotri people dwelled… the Greeks noted that their native vines fared so well in Southern Italy that they referred to their colonies collectively as Enotria.”

Grilled Baby Octopus

I was asked by Franco Bengazi of the Wine Emporium to invite a few journalists to a tasting of his wines from Campania. The tasting and lunch was held at SD26 and the menu was based on the food of Campania. The speaker was Marco Melzi, a representative of the Wine Emporium, whose passion for Italian wine is matched by his knowledge of the subject.  Here are the four white wines that were served.

Az. Agr. I Borboni Asprinio Spumante NV. 100% Asprinio d’Aversa. $20  Produced in the Aversa and Giuliano zones from sandy soil mostly of volcanic origin where philloxyera could not survive. The vineyards are at 80 meters. Hand harvesting takes place the first week of September and temperature controlled fermentation lasts for 15 days.  Aged in stainless steel for 4 months. The foam stability time is 60 days in an autoclave (Charmat method). It remains in the bottle for 30 days before release. This is a sparkling wine with good bubbles nice citrus aromas and flavors, a hint of lemon and a slight touch of bitter almond in the aftertaste. It was almost impossible to find Asprinio in this county 10 years ago.  Today it is not impossible just difficult but worth the effort.  It is a good food wine.  There is also a non-sparkling version of Asprinio.

Asprinio is a grape whose origin in unknown but it is grown almost exclusively in the area around the town of Aversa in the province of Caserta north of Naples.  There are only 250 acres under cultivation. The name may come from the Latin asper (tart, bitter) and it can have a sharp lemon tinge to it and a slightly bitter aftertaste. The training system for the vines is know as Alberata Aversana, which may be traced back to the ancient Etruscans. In this method the vines can climb to a height of 15 to 20 feet or more attaching itself to nearby trees. One plant could produce over 200 pounds of fruit. Today only about one half of the growers use the Aberata Aversana method.
There is also a non-sparkling version of Asprinio that is also very good.

Marco said that this was the original sparkler of the King of Naples, born out of a desire to be no less than their French relatives. It was the wine of choice in Naples until the 1950’s.

Burton Anderson in his book Vino says the following about Asprinio (Asprino), “The habitual wine of the city (Naples) used to be Asprino. The vines were supposedly brought from Champagne during one of the French dominations. By the 1980’s good Asprinio was difficult to find even in Naples.” He also says that Asprinio is or was then grown in Basilicata. “ … in fact all of the Asprino of Basilicata winds up in Naples.”

Linguine di Gragnano with Clans, Grape Tomatoes and Parsley

Az.Agr. Apicella Costa Di Amalfi Bianco 2011. $17
Made from 60% Bianca Zita and 40% Biancolella in Tramonti. The exposure of the vineyard is mostly southwest and they are at 300-400 meters. The training system for the newer vineyards is the espalier/guyot with 4,000 – 5,000 vines/hectare.  For the older vineyards it is the traditional pergola (tendone method) with 2,500 vines per/hectare.  Harvesting is by hand the second half of October with a careful selection. The must is left to settle by a static cold system and selected yeast is injected into the must. Temperature controlled fermentation takes place in stainless steel tanks for 20/30 days. The wine remains on the lees 4/5 months.  The wine had a deep yellow straw color with nice fruit, hints of honey and oil, good acidity, slightly bitter with a long after taste. This is an old style wine, which can go with seafood in a tomato sauce and works well with salami and cheeses. I really enjoyed it.  Marco said they were the first winery to bottle wine in Tramonti.

Biancolella as know as Bianca Tenera because of its thin skin.  It is best known as a grape used in wines produced on the Island of Ischia. It grows best in volcanic soil alone the maritime coast. It is grown along the coast north and south of the city of Naples. It is mostly used as a blending grape.

Marco said that Bianca Zita was a local name for Falanghina.

Az Agr. Orazio Rillo “Fontanavecchia” Falanghina Taburno 2011. $16  Made from 100% Falanghina in the Benevento region of Campania.  The grapes are hand picked and put into little baskets. Temperature controlled fermentation in stainless steel and the wine is aged in stainless steel.

Nichols Belfrage in his book, Brunello to Zibibbo,(1999) states “This grape (Falanghina), which some have suggested may be of Greek origin, and which some have tentatively indentified as the grape from which Roman Falernian was made, has been know as Falanghina only since the 19th century. (A falanga… is a type of wooden stake used for supporting a vine; the suffix –ina makes it a small wooden stake.) The grape Falanghina is a late-ripener which requires well exposed, sunny slopes and not-too-excessive production to shine, but when it does so it shines brightly, making a wine of good extract and flavor, with a firm acidic backbone enabling it to resist the passage of time in the bottle. It is a grape of real interest deserving wider national and international attention.”

Falanghina today is very popular in Rome and more and more good examples are coming into this country.

Cantina Dei Monaci Fiano Di Avellino 2011 100% Fiano di Avellino. $18 Fermentation and aging is in stainless steel. Fiano has small thick-skinned berries. This is a complex wine with overtones of honey and hazelnut and floral hints.
I quote again from Belfrage, “Fiano is either a native grape of Campania or a member of a family of grapes called Apianes brought to southern Italy from the Peloponesse, once called Apia. … it is mentioned specifically by Pliny in his Naturalis Historia… the bees give Fiano its name, because of their desire (for it). Pliny’s etymology has since been challenged…that it is not bees (apes), but wasps that are attracted to the sweet grapes, and it is claimed that the name really derives from appiano, a type of apple, or Apia, once a place name in the province of Avelliano now called Lapia.”

Sparkling Summer Wines

Over the summer I enjoyed a number of different sparkling wines and Champagnes. Most of us think of sparkling wine as something that should only be drunk on special occasions or at Christmas and New Years, but I don’t agree.  Sparkling wine can be enjoyed all year round and I especially like it in the summer and always with food. Here are some of my favorites.

Brut Rose “Faive” NV  Nino Franco (Veneto) made from 80% Merlot and 20% Cabernet Franc. The grapes are vinified separately with some skin contact for color and cold fermentation in stainless steel autoclaves. The wine is light salmon in color, with good bubbles, nice red fruit and a hint of pear. $17

The name Faive is Venetian dialect for the small “guided” tongues of flame and sparks rising toward the sky from a great fire, lightly and freely carried by the wind.  This producer is known for it’s high quality Prosecco and the Rustico is a great value for the money.  We drank a bottle of it with the plump ripe figs from the tree in the Brooklyn backyard our friend Tony Di Dio.  Both Tony and his fig tree were featured in an excellent article — with recipes — in the NY Times last Wednesday.  Here is a link: http://www.nytimes.com/2012/08/29/dining/in-brooklyn-an-abundance-of-fig-trees.html?_r=1&hpw

Spumante Santé Brut IGT 100% Falanghina (Campania)  Donna Chiara. The soil is chalky clay.  There are 2,500 plants per hectare and the harvest takes place the first week of October. Fermentation lasts for 40 days. Illaria Petitto, owner of the winery, always refers to the vinification system used as the Martinotti method. (The Charmat method, as it is more popularly known, was invented by Federico Martinotti in Asti in the 1920’s.) Refermentation takes place at low temperatures in autoclaves for about 6 months. Then the wine matures on the dregs for another 2 months. The wine had very good bubbles; it is fresh, delicate with floral and citrus aromas and flavors. It is great as an aperitif and with fried foods. $20
Champagne Delamotte NV made from 50% Chardonnay, 30% Pinot Noir and 20% Pinot Meunier.   Delamotte is the sister house of Salon and both are part of the Laurent- Perrier group. We had it with a lobster salad with basil dressing, an excellent combination. $38

Ferrari Perlé Rosé 2004 Trento DOC Method Classico Vintage made from80% Pinot Noir and 20% Chardonnay. This is a vintage Rosé from the Lunelli family estate vineyards.  The grapes are harvested by hand at the end of September on the hills surrounding Trento, with either southeastern or southwestern exposure between 1000 and 2000 feet above sea level.  In 2004 there was mild weather and perfect ripening conditions.  The wine is aged 5 years on selected yeasts. It is an elegant and complex Rosé with ripe red berry aromas and flavors with hints of raspberry and a touch of almond.  I has a long finish and pleasing aftertaste. I had it with beet and ricotta gnocchi in sage butter sauce. $75
I believe that Ferrari makes some of the best Method Classico wine in Italy.

Champagne “Grand Siècle” Crand Cuvèe NV Laurent-Perrier (Trous-sur Marne) made from 50% Chardonnay and 50% Pinot Noir.  12 of the most prestigious villages supply the grapes and only the best plots are selected, as are the finest musts from the pressings. I believe this is a blend of three different vintages. The blended wine is aged during the second fermentation on the yeast for about five years. It has great tiny bubbles and complex aromas and flavors that make it go very well with food.

The 17th century in France, the era of Louis XIV, became know as the Grand Siècle, the Great Century and Louis XIV was the first king of France to drink Champagne.

Zucchini Flowers

I was very impressed with this wine when I had it at a Wine Media Guild tasting last December and I wanted it for my Birthday.  Michele made zucchini flowers fried in a light tempura batter stuffed with anchovies and mozzarella, which I love. We usually have them with Prosecco but it was a celebration so only Champagne would do.  It turned out to be a perfect combination.
Taittinger Comtes de Champagne 2000 Blanc de Blancs (Rheims) the grapes are pressed immediately in presses located in the vineyards. The first pressing, known as cuvee, is followed by two more pressings known as the first and second “tailles.” Only the juice from the “cuvee” goes into this wine. Temperature controlled fermentation takes place and about 5% of the wine is matured for a few months in 225 liter new oak casks. Prior to disgorgement, the wine is aged for 9 or 10 years. 2000 was a good but not a great year for champagne but the wine was showing very well and it is their flagship Champagne. The wine is full, rich and toasty with hints of white fruit, good acidity and a long lingering finish. I had it with smoked salmon canapés.  

Dom Ruinart 1996 Brut Blanc de Blancs Champagne (Rheims), made from 100% grand cru Chardonnay grapes, 65% from Cotes de Blancs and 35% from the mountain of Rheims.  It spends 9/10 years in the chalk cellars before release.  1996 was a very good year in Champagne.  It was just beginning to show some age with citrus fruit, a touch of toast, a hint of brioche, and a very nice mineral character.  I had it with Pizza Bianca at La Pizza Fresca in NYC. It was another great combination.

ITALIAN SUMMER WHITE WINES FOR UNDER $ 20

My motto has always been that you don’t have to spend a lot of money on wine to drink well. Over the last year I have tasted  many excellant Italian white wines that are under $20.  Here is a list of some of my favorites.

Frascati Superiore Secco 2009 DOC Lazio Fontana Candida Made from 60% Malvasia Bianca di Candia, 30% Trebbiano and 10% Malvasia del Lazio. The grapes come from hillside vineyards in the DOC zone located in the province of Lazio, in the communes of Frascati, Monteporzio Cantone, Grottaferrata, Montecompatri and Rome. The grapes are harvested between September and October and immediately transported to the cellar where they are gently pressed. Vinification takes place in temperature controlled stainless steel tanks. The wine is fermented and aged in stainless steel and then bottled under nitrogen to protect its freshness and fruit. The wine has aromas and flavors of white peaches and apples. It has good acidity and minerality with a long finish and a nice aftertaste. $10.

Bianco Veronese “Ferdi” 2009 IGT Sartori di Verona (Veneto) made from 100% Gaganega.  There is a careful selection of handpicked grapes from different vineyards that are partially dried in small boxes for 30- 40 days (appassimento) in order to reduce water and concentrate sugar content and color.  3 grams of sugar per liter in the wine is balanced by the acidity. There is a light cold soaking. The pressing of the grapes is followed by short skin maceration at a low temperature.
Part of the must is fermented in 500-liter oak tonneaux but the oak is not new. The remainder is aged in stainless steel. The wine is then left to mature on its lees for 6/7 months. This adds mouth feel and intensity. The wine is aged in bottle for at least 3 months before release. The wine has subtle floral notes with hints of pears and apricots and good acidity.  $14

Gavi del Comune di Gavi DOCG 2010 Beni di Batasiolo 100% Cortese (Piedmont) the vineyards are at 100/200 meters and there are 3,500 vines per hectare. They use the Guyot system modified into small arches. There is soft pressing with static decanting, and the alcoholic fermentation is under strict temperature control. The wine is bottled after malolactic fermentation. The wine has aromas of white flowers with hints of white peaches, citrus and good acidity. $18.99

Cuppa Ramato 2009Venezia Giulia Pinot Grigio IGT 2009 Attems.
The harvest took place near the end of September and the grapes were harvested by hand. Vinification takes place in stainless steel vats at a controlled temperature. Fermentation lasted for seven days. For this wine the skins remained in contact with the juice for 12 hours and the wine did not undergo malolactic fermentation. The wine is aged for four months in barriques and two months in stainless steel and one month in bottle before release. It has the color of a blush wine. The aroma is very aromatic with hints of strawberry and cherry. It is quite firm on the pallet with a nice fruit in the finish and aftertaste. It is a most interesting wine! $19

 The history of the Orange Wine
This wine goes back to the way Pinot Grigio was made during the time of the Republic of Venice. Ramato, meaning copper, was the term used to describe the color of the wine. Some clones of Pinot Grigio can also be copper in color. The traditional vinification process led to the use of this name. The must remains in contact with the skins for 36 hours and this gives the wine a very distinctive coppery hue. The term “orange wine” is used to describe white wine where the juice has had skin contact.

Grechetto Dell’Umbria IGT 2010, made from 100% Grechetto. Scacciadiavoli The harvest takes place the first ten days of September. Vinification takes place in steel tanks on the lees and malolactic fermentation does not take place. The wine is aged in bottle for 3 months before release. Grechetto is a native Umbrian varietal and this a wine to be enjoyed when it is young. It is fresh and fruity with floral hints and good acidity. $18
Vermentino Maremma Toscana IGT 2011 Cecchi 85% Vermentino and 15% other approved grapes. The vines are at 150 meters and the training system is guyot. There are 5,500 grapes per hectare. Harvesting takes place the beginning of September. After the grapes are picked they are left for 12 hours at a temperature of 8°C in contact with the skins in order to keep the primary aromas.
Fermentation takes place in small stainless steel tanks for 18 days and the wine remains in bottle for two months before release. $16
Pecorino 2009 Offida DOC 100% Pecorino Saladini Pilastri.  The vineyard is 4 hectares at 150 meters with gravelly soil and east/northeast exposure. Training system is vertical shoot-positioned trellis, and there are 4,200 plants/ha. The harvest takes place in the middle of September and the grapes are organically farmed. Temperature controlled fermentation for 20 days. This is a wine with floral and herbal undertones and nice citrus aromas and flavors.  $14.99

Scavigna Bianco DOC 2010 Azienda Agricola Odoardi (Calabria) made from Greco Bianco, Chardonnay, Malvasia, Trebbiano, Pinot Bianco and Riesling. The winery is at 600 meters. The soil is calcareous clay and the training system is Guyot. The harvest takes place in late August and fermentation takes place in stainless steel tanks. The wine has flavors and aromas of white peach and herbs. They are one of the few producers that make this wine.  Owners are Giorgio and Giovanbattista Odoardi. $17

Falanghina Beneventana IGT 100% Falanghina  Donna Chiara.(Campania)  The soil is chalky clay, there are 2,500 vines per hectare, the training system is Guyot and the harvest takes place the first week of October. Fermentation in stainless steel at controlled temperature for 40 days. The wine does not undergo malolactic fermentation and does not see any wood.
The wine was fresh with hints of citrus and floral aromas and flavors, good acidity and is a very pleasant wine to drink. $18

Visiting Donna Chiara

We were planning to spend a few weeks on the Amalfi coast. This was going to be part vacation and part work as Michele was doing research for a new book.

Illaria Petitto

I had not planned to visit any wineries on this trip, but as we were about to leave I received an e-mail from Tom Hyland, a friend and fellow wine writer. He also was going to be in Campania, but unfortunately we would miss him by two days. Tom mentioned to Illaria Petitto, whose family owns the Donna Chiara Winery that I was going to be in the area. I had met Illaria and tasted the Donna Chiara wines in New York and I liked them very much.  Illaria invited us to visit the winery, less than hour’s drive from Sorrento where I was staying. She offered to send a car for us, introduce me to the winemaker, and her mother would prepare lunch for us. It was an offer that I could not refuse.

Ilaria showed us around the winery, which is located in Montefalcione in the Irpinia area near Avellino.  The modern building is set on a hilltop in an area of rolling hills.

Angelo Valentino

Winemaker Angelo Valentino arrived and I told him that the Donna Chiara whites were some of the best I have tasted from this area. He said that all of them are made in the same way. The juice was free run and fermented and aged in stainless steel. Malolactic fermentation does not take place. Angelo believes that most white wines are consumed too young. He feels that they should be at least 3 years old because in the first year or so all you get are the aromas and taste of the fermentation process.

Ilaria’s mother Chiara Petitto joined us and told us that the winery was dedicated to her grandmother Chiara, a noble woman born in 1883.

We tasted the wines with Angelo and Ilaria as Chiara began to prepare lunch

The white wines

Coda di Volpe DOC- DOP 2011 made from 100% Coda di Volpe. The wine had been bottled just 8 days before. Angelo said that this is a different variety of Coda di Volpe than is used in other areas and has more body. The soil is mostly clay and the training system is Guyot. There are 2,500 plants per hectare. This is a wine with good structure, hints of citrus and herbs. There is good acidity, nice minerality, long finish and pleasing aftertaste.

We tasted two Beneventano Falanghina IGTside by side: The 2011 and the 2009. Both are made from 100% Falanghina. The grapes come from vineyards that they rent in Benevento. The soil is chalky clay, there are 2,500 vines per hectare and the training system is Guyot. The grapes were picked at the height of maturity.

2011 and 2009 Falanghina

Angelo wanted us to taste the wines side-by-side so we could see how the wine has developed with a few years of bottle age.  He said that they were very good vintages. The color of the wine had changed and so did the flavors and aromas. The 2009 was more developed, its aromas and flavors of citrus fruit with hints of apricot and pear were riper and easier to identify. I had to agree with Angelo, I would rather drink the 2009.

Greco di Tufo 2011 DOCG 100% Greco di Tufo The soil is Tuffaceous and the training system is Guyot. There are 3,300 plants per hectare and the harvest takes place during the second week of October. Angelo said that the grapes come from highly rated vineyards. This is a wine that needs at least 5 or 6 years of bottle age before it is ready to drink, he remarked. I mentioned that about ten years ago I was given 2 cases of Greco and Fiano that were more than 20 years old. Most were in very good condition. At a wine class I once gave I opened a 1983 Greco and a 2003 Greco from the same producer and it was difficult to tell which was the older wine!

We tasted 3 vintages of the Fiano di Avelliano DOCG 2009, 2010 and 2011. 100% Fiano di Avelliano. The soil is chalky clay and the training system is Guyot. There are 4.400 vines per hectare and the harvest takes place during the second week of October. One could see the development of the wines from the different vintages. This was a wine with good structure and body. There were floral notes, aromas as flavors of citrus fruits and good acidity. There was a hint of smoke and it really become noticeable in the 2009.

The current vintage of their white wines on the market is the 2009.

We then tasted barrel samples of two wines, a Greco and Fiano, which they made for the first time.

Ilaria said that her father Umberto had planted the Greco di Tufo grape in Torre le Nocella, which is not in the DOCG zone. He felt that this area would produce a Greco of great quality. It is a single vineyard (cru) and will be called Vigna Nascosta, which means hidden vineyard.

The Fiano is a cru form a single vineyard in Montefalcione and will be called Esoterico.

Angelo explained that both these wines would be different from their other white wines. Both of these will be fermented and aged in new barriques.

The new Fiano and Greco

The Fiano looked and tasted liked it had completed the fermentation process but the Greco looked and tasted like it had a ways to go. They were both barrel samples.

The Donna Chiara wines are released later than other wineries, the current vintage being 2009. When I asked Angelo when these two new wines would be released his answer was, when they are ready.

Stracetti

After the tasting, we enjoyed the wines with the excellent luncheon Chiara had prepared for us, including local cheeses, porcini ravioli with tomato sauce and baked orrecchette with mozzarella, and stracetti – strips of beef sautéed with arugula and lemon.

The Perfect Combination: The Wines of Donnachiara at Gattopardo NYC

The Perfect Combination: The Wines of Donnachiara and the Food at Il Gattopardo NYC

 Some things are perfect –such as a luncheon featuring a wine producer from Campania and a restaurant that specializes in the food of Campania and Southern Italy. This was one of the best events of this type that I have been to in a very long time.

Ilaria Petitto speaking about her wine

 Ilaria Petitto is the daughter of Chiara for whom the Donnachiara Winery (www.donnachiara.it) is named.  Ilaria said that the land has been in her family for generations but the winery began production in 2005.  It is located in Montefalcione, in the heart of the area where the three main Irpinian DOCG wines, Fiano di Avellino, Greco di Tufo and Taurasi are produced. She told us that they want to make wines that are true to the tradition of the area and therefore only produce wines made from traditional grapes.

 Spumante Santé Brut IGT 100% Falanghina. The soil is chalky clay.  There are 2,500 plants per hectare and the harvest  takes place the first week of October. Fermentation takes place for 40 days. Illaria Petitto referred to the method used as the Martinotti method for sparkling wine. (The Charmat method, as it is more popularly known, was invented by Frederico Martinotti in Asti in the 1920’s.)  Refermentation takes place at low temperatures in autoclaves for about 6 months. Then the wine matures on the dregs for another 2 months. The wine had very good bubbles; it was fresh, delicate with floral and citrus aromas and flavors. It was the perfect wine for the appetizers of arancini di riso con piselli and mozzarella e sugo di vitello. It would be great as an aperitif and with fried foods. $ 20

Falanghina Beneventana IGT 100% Falanghina. The soil is chalky clay, there are 2,500 vines per hectare, the training system is Guyot and the harvest takes place the first week of October. Fermentation in stainless steel at controlled temperature for 40 days. The wine does not undergo malolatic fermentation and does not see any wood.

The wine was fresh with hints of citrus and floral aromas and flavors, good acidity and is a very pleasant wine to drink. $18. It was very interesting to taste both the sparkling and still Falanghina side by side. The sparkling tasted like Falanghina with bubbles, as it should!

Fiano di Avellino DOCG 100% Fiano. The soil is chalky clay; there are 4,400 plants per hectare, the training system is Guyot and the harvest takes place the second week of October. Fermentation takes place in stainless steel tanks for 90 days. The wine does not undergo malolatic fermentation and does not see any wood. This is an elegant wine with good body, dries fruit aromas and flavors and a hint of tropical fruit.  Parmigiana di zucchine con provola e salsa al pomodoro (zucchini parmigiana with provola cheese and tomato sauce) had a wonderful aroma and was so light it almost melted in your mouth. Both wines went very well with the dish but I gave the nod to the Falanghina. $19

Aglianico IGT 100% Aglianico. The soil is clay, training system is Guyot and there are 4,000 vines per hectare and the harvest takes place in the second week of November. This wine does not see any wood. The wine is aged in bottle for 6 months. This is a very aromatic wine with wild berry aromas and flavors and hints of blueberries and cherries. $18

 Irpinia Aglianico DOC 100% Aglianico. The soil is clay, there are 4,000 plants per hectare and the harvest takes place the first week of November. The wine is aged for 4 to 6 months in 225 liter French barriques and 6 to 8 months in bottle before release. Ilaria said that the winemaker Angelo Valentino did not want the wood to be more important than the wine so he uses mostly second and third passage barriques. This is a more complex wine with hints of berries and prunes and a touch of spice. I could not tell the wine was aged in oak but as IIaria said the winemaker is very careful when it comes to oak. Paccheri alla “Genovese” Napoletana (pasta tubes with an onion sauce) accompanied it. Even though it has the name “Genovese”, it is a typical Neapolitan dish. Few restaurants serve it in NYC and none do it this good. $20

"Genovese"

 Taurasi DOCG 100% Aglianico, The soil is clay, there are 4,000 vines per hectare and the harvest takes place the first week of November. The wine is aged in 225 liter French barriques for 12 months and for 24 months in bottle before release. This is a big complex wine with berry aromas and flavors, hints of cherry and plum and a touch of cacao and coffee. This was the only wine where I could feel the oak. It was subtle and did not mask the character of the wine. Carre d’ agnello arrosto con patate e spinaci saltata (rack of roasted lamb with potatoes and sautéed spinach). 

The lamb knocked me over–I turned to Gianfranco Sorrentino, the owner of Gattopardo, who was sitting opposite me, and said to him, I will give you the greatest compliment I can about your food and this lamb–it is as good or better than in Italy. $36

 Greco di Tufo DOCG 100% Greco. The soil is tuffaceous, the training system is Guyot and there are 3,300 plants per hectare. Fermentation for about 90 days in temperature controlled stainless steel tanks. The wine had flavors and aromas of citrus, pear and a hint of pineapple. It was served with dessert, La Pastiera(a cheesecake made with orange and wheat berries.) This is the traditional Neapolitan dessert served at Easter and I have been told recently during Christmas. Michele makes it every Easter. $20