Visit to the cellar Cecilia MOnte.
At the end of the tour the chef will prepare an aperitif on site, to be served in combination with the most representative wines from the hosting cellar.
The visit includes:
– Roundtrip transport by minibus. Departure at 4.00 p.m. from Piazza Medford (Palazzo Mostre e Congressi “G. Morra”), return to Alba approximately at 7.00 p.m..
– Wine tasting and aperitif with the chef
– Wine cellar tour
WITHIN THE LANGA DISTRICT, OFTEN CHARACTERISED BY MALE STORIES, CECILIA MONTE, A WINEGROWER FROM NEIVE, AS THE COMPANY LOGO SAYS, REPRESENTS ONE OF THE RARE ‘FEMALE EXAMPLES’ BELONGING TO THE FIRMAMENT OF PIEDMONTESE WINE EXCELLENCES.
In the year 2000, after completing her university course, she decided to directly manage the family estate, located in a wonderful and little known corner of the prestigious town of Neive and began to transform a high vocation piece of land, hitherto used to provide grapes to cooperatives, in a new story, starting to vinify her own grapes and bottle her own wine. Her father Paolo, still actively present in the company, to whom moreover a Barbaresco has been dedicated taken from his favourite rows, passed on to his daughter the same feeling that he had felt at the beginning in trying his hand at such a fascinating and arduous task. The Serracapelli cru, situated at the northern limit of the Barbaresco denomination, at approx. 300 metres above sea level, an area still little explored and therefore rich in natural biodiversity, represents the setting and the vine heritage within which one can admire the work of Cecilia Monte.
The wines taken from the fruits of this strip of land are characterised by a series of peculiarities, including a refreshing balsamic hint that characterises the depth of taste, along with a never intrusive structure; sometimes a little introverted in youth, they possess an uncommon ageing potential.
The chef tells his story: I am Ligurian, both by birth and de facto, but my family has mixed origins throughout much of this wonderful country that is Italy. Very early and quite romantically I realized that I would be a cook. The great Italian chefs instilled in me a love for the raw materials, the great French chefs the importance of knowing how to transform it and the classic basic techniques, the great Spanish, Nordic and South American chefs the belief that you can and must be prepared to try anything in the kitchen, as long as you have important ideas and intuitions, and put yourself on the line and define your own distinctive and inimitable style. My cuisine is based on intuition, sensitivity and the ability to read the raw material combined with the use of technique to come up with a final idea, never to conceive it. My offer is able to address a transversal public, from the curious person who wants to learn and get to know haute cuisine, to the most expert wine and food critic, working on 4 very different cooking styles, although extremely consistent with each other.