The wines of Filippo Ayunta from Etna . . .

Mt Etna smoking in the background

Filippo Ayunta and his family farm 2.8 hectares of very old vines on the northeastern slopes of Mt. Etna, an active volcano. The weather extremes in these high-elevation (700 meters) locations are well known and can involve long droughts punctuated by hail and everything in between. These volcanic soils nourish indigenous varietals that were co-planted to several varietals over the last centuries, and are part of an intriguing genetic patrimony that is unique to this location.

The reds are mostly Nerello Mascalese and Nerello Cappuccio and the whites mostly Carricante and Catarratto however there are many other lesser know varietals mixed in. No chemicals are used in the vineyards and all of the work is done by hand. Weeding is done by bringing in the sheep of a local shepard...This is truly artisanal winegrowing. The barrels used are large and made of chestnut, cherry and oak woods and the wines are aged long enough for non-filtered bottling. Only native yeasts are used in the wine-making and minimal sulfur levels are respected.

Filippo Ayunta on the left and Francesco Cirelli on the right!

 

Lava flow in the vineyard

Cariccante

Showing the rocky volcanic soil

White vine on one side and red vine on the other!

Etna

One little perfect grape.

Harvest 2015

Fully ripe Carricante

Nerello (but which I don't know.)

Open topped concrete fermenters

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Before pruning

After pruning

Grapes aren't the only thing that can be found on Etna

Dinner with Giuseppe Vaira at Osteria Mozza - Tuesday, January 26th 2016 7pm

G.D. VAJRA WINE DINNER

with Giuseppe Vaira

The history of G.D. Vajra is one anchored in tradition and family values. Since the 1920s, the Vajra family possessed vineyards that only eventually became lucrative in the 1960s, after the Italian DOC system was formed and the popularity of Barolo went on the rise. By 1972, Giuseppe Domenico Vajra perfected his labor of love and formed the G.D. Vajra estate – a 40 hectare vineyard perched in the highest village of Barolo. The altitude here is the life force behind several wines, most notably their prized nebbiolo. With a matured ripening comes an innate elegance and intensity. The soil breeds the wines to be rich and fragrant. The climate lends to smaller batches, where the quality is palpable. As exemplified at the winery: “We believe in beauty, craftsmanship, attention to detail and creativity with respect for tradition” – and it shows.

Together with Giuseppe’s grandson, Giuseppe, we will embark on an exploration from this beloved winery – from Barbera to Barolo – alongside a five course menu from James Beard Award Winning Chef, Nancy Silverton, and Executive Pastry Chef, Dahlia Narvaez.

G.D. Vajra Wine Dinner

Tuesday, January 26^th 2016

7pm

Osteria Mozza’s Primo Ministro Room

6602 Melrose Avenue, LA 90038

$175 per person

excluding tax & service charge

Il Menu

NV Metodo Classico Rosé, “N.S. Della Neve”

First Course

2010 Langhe DOC, Riesling “Petracine”

2012 Langhe DOC, Riesling “Petracine”

SHAVED VEGETABLE SALAD with Bagna Cauda

Second Course

2009 Barbera Superiore DOC

2012 Barbera Superiore DOC

Tajarin with Pork ragù & Parmigiano Reggiano

Third Course

2009 Barolo, Cru Cerretta DOCG

2010 Barolo, Cru Cerretta DOCG

Squab Ravioli with pancetta & rosemary

Fourth Course

2008 Barolo, Cru Bricco delle Viole DOCG MAG

2010 Barolo, Cru Bricco delle Viole DOCG

Braised oxtail with celery

Fifth Course

2014 Moscato d'Asti DOCG

Meyer Lemon Panna cotta

At Vendrell-Rived in Montsant . . . .