It was a beautiful\nevening, under the stars of Versilia, the one that took place at the Bagno\n“La Bussola”, in Marina di Pietrasanta. Evening perfectly organized\nby Leo Damiani, general manager of Italy of Masion Perrier-Jouet, with the\nadvice of Studio Mercatali srl, in the person of its president Gianni\nMarcatali. When Leo Damiani thinks about an event, he makes it perfect. The\nlocation was the historic one of Bagno “La Bussola”, which had\nalready come to the fore in the 60s, with its slightly fan\u00e9 charm. The evening\ntook place with an initial aperitif of Gran-Brut served in magnum bottles,\nperfectly cold, at the moment of sunset barefoot, by the sea, enjoying a show\nentitled “Undress in time” with the actor Renato Raimo and pianist\nIsabella Turso, authors of the show. The plot is a rundown of the way of saying\n“I love you”, from Mozart, up to the present times “the era of\nwhatsapp”. The authors want to take the art of the show out of traditional\ntheater and this evening was a pleasant example. All the selected guests were\nasked to wear white dresses.<\/p>\n\n\n\n
The show lasted for\nabout an hour, which flew off with the full involvement of all the\nparticipants, who were about a hundred. At the end of the show we were escorted\nto the tables at the beginning of the beach. The catering was that of the\nhistoric restaurant in Florence “Harry’s Bar”. Pink tablecloths in\nthe classic style of Harry’s bar in Florence, waiters with seawater-colored\njackets that matched perfectly with the colors that identify the Maison Perrier\nJouet. The champagne was on the table and after the first passage of the\nwaiters, the bottles were placed in buckets full of ice and water, in order to\nmaintain the perfect temperature. We come to the evening menu. The Grand Brut\nwas served during the aperitif combined with fried sticks with cheese and\ncooked ham inside. The first double course which was the “warm\nseafood”, and the “curry prawn tails with pilaf rice and mango\nchutney”, was paired with Blanc de Blancs, not vintage. Perfect marriage,\nwith the sapidity and minerality of champagne, in prominence.<\/p>\n\n\n\n
Afterwards they were\nserved “milanesine with concass\u00e9 tomato and anchovy” and to follow\nthe typical “Harry’s beef carpaccio”, all bathed in a fruity and\nmineral “Blason Ros\u00e9”.<\/p>\n\n\n\n
The Belle Epoque 2012\nchampagne kissed a splendid plate of “fresh pasta maltagliati with clams\nand bottarga”. The light sprinkling of bottarga did not overwhelm the\nflavor of the clams but brought them out. The Belle Epoque 2012 with its\nminerality, freshness and elegance perfectly married the dish.<\/p>\n\n\n\n
To finish, the\n“buontalenti with raspberry” ice cream was served. The pairing was\nwith Kaloro wine, Moscato di Trani, produced by the Apulian company Tormaresca\nof the Marchesi Antinori. Wine with honey notes, with a caramel finish that marries\nthe honey of ice cream.<\/p>\n\n\n\n
The Harry’s bar staff\ncarried out an impeccable service with their usual professionalism, under the\nguidance of their director Roberto Focardi.<\/p>\n\n\n\n
Following the tasting\nnotes of the evening’s champagne.<\/p>\n\n\n\n
PERRIER JOUET GRAND BRUT, not vintage<\/strong><\/p>\n\n\n\n (Grapes: 40% Pinot Noir, 40% Pinot Meunier and 20% Chardonnay)<\/strong><\/p>\n\n\n\n Intense golden yellow\ncolor with gray-green reflections.<\/p>\n\n\n\n The bubbles are\ninitially quite coarse, and then become quite fine and quite numerous.<\/p>\n\n\n\n The nose reveals all\nits richness and variety starting with the copious notes of mineral, salt and\nrust. Followed by floral aromas reminiscent of apple and lime, as well as\nbrioche bread, vanilla, quite ripe rennet apple and light of star anise. The\nolfactory path continues with tones of rice starch, parsley, yellow grapefruit,\nkaiser pear and green hazelnut. On the palate it is savory and mineral and has\na medium body. The bubbles are quite fine. Flavors of lemon and yellow\ngrapefruit that remain even during its long persistence. One is amazed because\non the one hand it is round and wide and on the other hand it has a copious\nfreshness that makes it perfectly balanced. It is a champagne with an initial\nmature flavor and then brings out a generous freshness that is identified with\nthe citrus note. <\/p>\n\n\n\n (90\/100)<\/strong><\/p>\n\n\n\n Chardonnay is\ncomposed of Cru di Cramant, Avize, Chouilly and Le Mesnil which contribute, in\nthe assembly, to bring freshness and minerality.<\/p>\n\n\n\n Pinot Noir comes from\nthe Crus from the Reims Mountains: Mailly, Verzy, and Verzenay and brings\nvinous and delicate structure.<\/p>\n\n\n\n Pinot Meunier comes\nfrom the vineyards of Dizy, Damery, Venteuil or Vincelles and brings fruity\naromas and integrates perfectly with the other two grape varieties.<\/p>\n\n\n\n From 12% to 20% of\nreserve wines from previous vintages are added to the assembly in order to give\nolfactory and gustatory continuity depending on the vintage.<\/p>\n\n\n\n Before going on the\nmarket, the grand brut stays in the cellar for at least three years.<\/p>\n\n\n\n PERRIER JOUET BLANC DE BLANCS, not vintage<\/strong><\/p>\n\n\n\n (Grapes: 100% Chardonnay)<\/strong><\/p>\n\n\n\n Shiny golden yellow\nwith slight gray-green shades. The bubbles are quite numerous and of medium\nfineness.<\/p>\n\n\n\n On the nose the salty\nand mineral notes explode with hints of popcorn, just made. Followed by floral\naromas of acacia and elderberry, intense of grated lemon peel, pear and blond\nleather (the fresh one that has nuances reminiscent of capers with a whisper of\nanchovy). Finish with hints of starch on a freshly ironed warm cloth. On the\npalate the bubbles are quite fine and the body is medium enough. Intense sapid\nand mineral flavors (lips are quite salty) and lemon. Rich is the acidity that\ncompletely covers the alcoholic mass. The body tends to thin but the freshness\nand minerality lengthen its pleasant persistence. Always mineral, savory and\ncitrusy lemon finish.<\/p>\n\n\n\n (91\/100)<\/strong><\/p>\n\n\n\n Chardonnay comes from\nthe best Champagne Crus and its characteristics are freshness, minerality and\nscents of white flowers. Depending on the vintage, the origin of the\nchardonnays varies from one blend to another. All this is done to ensure the\nconstancy of both olfactory and gustatory quality. For this purpose, up to 15%\nof reserve wines from the previous two or three years are used.<\/p>\n\n\n\n PERRIER JOUET BLASON ROS\u00c9, not vintage.<\/strong><\/p>\n\n\n\n (Grapes: 50% Pinot Noir, 25% Chardonnay and 25% Pinot\nMeunier)<\/strong><\/p>\n\n\n\n Pink color\nreminiscent of antique pink and salmon with coppery textures. The bubbles are\ninitially coarse and then become quite fine and numerous.<\/p>\n\n\n\n Intriguing, varied\nand pleasant olfactory mix with aromas of raspberry, intense flint (mineral a\nlittle smoky) and intense brackish (it seems to be on a rock, in front of a\nstormy sea with the waves that refract on the rocks and send you the\nevaporation of brackish on the face), light chinotto, starch of the cotton\ncloth, red rose, blond leather, rust, milk cream, pine resin, tangerine light,\nparsley, summer melon, brewer’s yeast, pastry and orange peel.<\/p>\n\n\n\n On the gustatory\nexamination the bubbles are pleasant, caressing. The body is medium,\nsufficient. The wine is richly savory and mineral with a generous freshness\nthat does not make the alcoholic note feel. At the entrance, as well as during\nits persistence, you can feel flavors reminiscent of bitter, pink grapefruit,\nlemon, parsley, and salt. Beautiful champagne that has a rich nose and taste\neven if it does not have a particular structure, it has a wealth of flavors,\nacidity and minerality.<\/p>\n\n\n\n (90\/100)<\/strong><\/p>\n\n\n\n The Blason ros\u00e9 is\nthe first ros\u00e9 champagne created by the Maison.<\/p>\n\n\n\n Chardonnay comes from\nthe Crus of Cramant, Avize or Choully and is characterized by its freshness,\nminerality and liveliness.<\/p>\n\n\n\n Pinot Noir comes from\nthe crus of the mountains of Reims, Vall\u00e9e de la Marne or de l’Aube, Verzy, Ay\nor the Riceys. is characterized by the structure.<\/p>\n\n\n\n Pinot Meunier comes\nfrom the Vall\u00e9e de la Marne: Dizy, but also Damery, Venteuil or Vincelles.<\/p>\n\n\n\n From 12% to 20% of\nreserve wines from previous vintages are added to the assembly.<\/p>\n\n\n\n The Blason Ros\u00e8\nremains in the cellars for at least three years.<\/p>\n\n\n\n PERRIER JOUET BELLE EPOQUE, vintage 2012<\/strong><\/p>\n\n\n\n (Grapes: 50% Chardonnay, 45% Pinot Noir and 5% Pinot\nMeunier)<\/strong><\/p>\n\n\n\n Shiny golden yellow\ndress with slight gray-green reflections.<\/p>\n\n\n\n The bubbles are fine\nand quite numerous.<\/p>\n\n\n\n The olfactory\nexamination highlights the flint and the brackish. Then follow aromas of juicy\npear, white flowers among which anemones stand out, blond leather, cotton\nstarch, mineral smoking, both ripe and dried banana. Final, slightly, of pastry\nand salted grilled almond.<\/p>\n\n\n\n On the palate the\nbubble is fine and caressing. Sapidity and minerality accompanied by notes of lemon,\nyellow grapefruit and pear. The body is measuredly medium, set on elegance\nrather than power. Thanks to the flavor, minerality and generous, but dosed,\nfreshness, the wine is perfectly balanced, not letting the alcoholic mass feel,\neven with the imagination. Its delicate but present persistence is long with a\nmineral and citrusy finish of lemon and yellow grapefruit, immediately felt. <\/p>\n\n\n\n (96\/100)<\/strong><\/p>\n\n\n\n I remember 2011 with\na little less structure and more freshness. This 2012 is approaching, for me,\nthe fantastic 2008.<\/p>\n\n\n\n The Chardonnay comes\nfrom the Grands Crus of Cramant and Avize and gives freshness, minerality and\ndelicacy of structure and elegance.<\/p>\n\n\n\n Pinot Noir comes from\nthe north of the Montagna di Reims and brings the necessary, not excessive,\nstructure.<\/p>\n\n\n\n Pinot Meunier comes\nfrom Dizy and performs a function of balance between the freshness and elegance\nof Chardonnay and the body of Pinot Noir.<\/p>\n\n\n\n This champagne rests\nin meditation in the cellar for at least five years, before being put on the\nmarket. The 2012 vintage followed other important vintages such as 2002, 2004,\n2006 and 2008. 2012 was characterized by a mild winter, a cool spring and a hot\nand sunny summer. This 2012 reminds me a lot of 2008, for its elegance,\nfreshness, minerality and floreality. Champagne characterized not by power but\nby elegance and femininity.<\/p>\n\n\n\n At the end of this\nwonderful evening, the guests circled Leo Damiani to express their compliments\nand thanks. What\nevent will it be next year?<\/p>\n","protected":false},"excerpt":{"rendered":" It was a beautiful evening, under the stars of Versilia, the one that took place at the Bagno “La Bussola”, in Marina di Pietrasanta. Evening perfectly organized by Leo Damiani, general manager of Italy of Masion Perrier-Jouet, with the advice of Studio Mercatali srl, in the person of its president Gianni Marcatali. When Leo Damiani […]<\/p>\n","protected":false},"author":3,"featured_media":9983,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"tdm_status":"","tdm_grid_status":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[400,137,166,399],"class_list":["post-9997","post","type-post","status-publish","format-gallery","has-post-thumbnail","category-uncategorized","tag-la-bussola","tag-paolo-baracchino","tag-perrier-jouet","tag-versilia","post_format-post-format-gallery"],"jetpack_featured_media_url":"https:\/\/www.paolobaracchino.com\/wp-content\/uploads\/2021\/01\/IMG-20201020-WA0012-DA-SINISTRA-LEO-DAMIANI-PAOLO-BARACCHINO-E-GIOVANNI-MERCATALI.jpg","jetpack_shortlink":"https:\/\/wp.me\/pav13q-2Bf","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/9997","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/comments?post=9997"}],"version-history":[{"count":3,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/9997\/revisions"}],"predecessor-version":[{"id":10000,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/9997\/revisions\/10000"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media\/9983"}],"wp:attachment":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media?parent=9997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/categories?post=9997"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/tags?post=9997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}