Capanna di Cencioni Dinner

Capanna di Cencioni/Bar Volpe

The Bar Volpe team is planning a night of southern-Italian eats and Brunello di Montalcino wines from Capanna di Cencioni – you won’t want to miss a single sip. Get your tickets now ($145) for the Thursday, October 20th dinner to enjoy four courses of chef Karen Akunowicz’s James Beard Award-winning fresh pastas and wood-fired fare, which will be thoughtfully paired with wines from one of the first farms of the modern period of Brunello.

Daniele Marconi, export manager at Capanna, will talk you through the pairings of wines like 2020 “Sangiobi” Bianco and 2016 Brunello di Montalcino Riserva. Plus you will learn all about the Capanna farm, which has been owned by the Cencioni family since 1957, and about Giuseppe Cencioni who was one of the 25 founders of the Consorzio del Vino Brunello di Montalcino. Dinner runs from 6:00 to 10:00pm at the South Boston spot; check out the full lineup of wines with tasting notes below, and keep an eye on Bar Volpe’s Instagram for updates on the menu as the date gets closer.

Capanna di Cencioni Dinner Wine Menu

2020 “Sangiobi” Bianco
Notes of honeyed pears, lemon zest, baked green apples. Pleasant with acidic freshness on the finish.

2020 Rosso del Cerro
Aged on oak casks for 18 months, then brief bottle aging. Fresh & fruity, bright cherry notes. Medium structure and medium tannins.

2018 Rosso Sant’Antimo
Slavonian oak for 6-8 months. Deep ruby red – aromas of mature red fruits, licorice, and earth. On the palate – structured with a long, balanced finish.

2016 Brunello di Montalcino Riserva
Aged in Slavonian oak cases for 40 months and then rested in bottles for 15 months. This wine is lively with a deep purplish hue. Aromas of jam, fruity licorice and baked black fruits lead into heavy tannic structure with a persistent finish. Leather, earth, and deep red fruits balance the mouthfeel.

2019 Moscadello di Montalcino
Very characteristic of a Moscato – floral and fruity, very intense sweetness on the nose. Palate sweetness is balanced by acidity.

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