Italian Wine Tasting at Sci Sci at Brickell 3/24/10

Sci Sci at Brickell Invites you to a Special Italian Wine Tasting
50% Off on all Featured Wines (By the Bottle)
The Zonin family Estates is the largest family owned wine company in Italy and Europe. It is one of the largest in the World. Beside the Zonin label, they produce wines under seven other labels. Casa Vinicola Zonin was selected as “The European Wine Producer of the Year 2007” and received three gold medals
Wednesday March 24th. 2010
7:00 – 9:00 p.m.

$10 per person
(4 Wines & Hors d’oeuvres Included)
The best bubbly in the Zonin portfolio. The nose is yeasty, with moderate richness and enough apple and citrus to register. The palate features green melon, apple and toast, while the finish is mildly yeasty and fairly full. Satisfying as it fills the mouth.” -M.S.
The must, obtained by very soft pressing, undergoes an initial fermentation at a controlled temperature of 18°C (64°F). The base wine is then transferred into pressurized stainless steel tanks where the wine is made sparkling using the traditional Charmat method. An excellent aperitif, it can also be served throughout the meal – including dessert – as long as the dishes are not too strongly flavored

Insolia, Principi Di Butera, Sicilia
Produced from Insolia grapes harvested in the first week of September and placed in small baskets. After soft pressing, the must was immediately fermented in stainless steel at a controlled temperature and kept on the lees until April 2002. Afterward the wine was fined in the bottle for some months. Bright and luminous golden straw yellow with light greenish reflections. Full, with scents of exotic fruit and flowering broom. Rich and harmonious with delicate scents of sweet almonds.

Refosco, Cervignano Del Friuli
After crushing and de-stalking, the must is macerated for 8-12 days in vertical vinification tanks, a process which encourages considerable extraction of color and polyphenolic substances. After its malolactic fermentation, the wine matures for 6 months in Slovenian oak barrels

Ripasso Valpolicella Superiore, Veneto
Ripasso is a traditional technique that promotes a second fermentation through the wine’s contact with warm dried grape skins from which Amarone has been pressed. This practice increases slightly the alcoholic content and enriches the wine with a greater concentration of sugar, glycerine, polyphenolic substances and aromas. The wine then matures in 30-hectoliter (660 gallon) Slovenian oak barrels for 1 year and for a further six months in bottle.

RSVP by e-mail or phone: . Tel: (305) 381 4420
Sci Sci at Brickell
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