Grape harvest with winemaker's lunch

10:30 a.m. Arrival at the company (we urge punctuality to better manage the turnout). 10:45 a.m. Introductory explanation about grape harvest: history and techniques. Distribution of 1 scissors each and 1 basket for every 2 people. Gloves are not provided. 11:00 a.m. -Walk to the vineyard and distribution in the rows; -Start of grape picking by hand into boxes; -Transportation of the boxes by hand to the winery; -Assignment of the vats and crushing with bare feet (we recommend a small cloth); -Tasting of the freshly pressed must. 12:15 p.m. Guided tour of the winery. 1:00 p.m. Lunch with the winemaker at the farmhouse with a set menu paired with the farm's wines. Menu: ANTIPASTS Savory cheesecake with grape jelly Quiche lorraine with spalla cotta and scamorza cheese Bell bell pepper flan with Grana Padano cheese fondue Selection of local cured meats FIRST COURSES Risotto with Carnaroli, Pinot Noir, Pizzocorno and hazelnuts Ravioli with braised meat sautéed in brown stock SECOND Coppa cooked at low temperature and plated accompanied by baked potatoes DESSERT AND COFFEE Baked must and dried fruit cake Mocha coffee Water and farm wines to accompany each course. 3:30 pm - End of the day.

Agriturismo Calice dei Cherubini

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