Champagne & Patanegra Workshop

Saturday 30th October – 11.30 am
Sala Atlas – COMBO (c.so Regina Margherita, 128)
CHAMPAGNE & PATANEGRA
with sommelier Mauro Bollero, Cinzia Zanellato (Massucco Champagne) and Elisabetta Fassino (Joselito/Le Note Golose)

Champagne & Patanegra Workshop

Saturday 30th October – 11.30 am
Sala Atlas – COMBO (c.so Regina Margherita, 128)
CHAMPAGNE & PATANEGRA
with sommelier Mauro Bollero, Cinzia Zanellato (Massucco Champagne) and Elisabetta Fassino (Joselito/Le Note Golose)

El Jamon iberico de bellota is characterized by a vast array of tones and peculiarities. At Joselito every year is different, depending on the quantity of rain and sunshine, the quality of acorns, and on the field. Being totally natural, every jamon is like no other. Its uniqueness can be explored with various drinks, but pairing Jamon Joselito with Champagne reveals a world to be discovered, an experience not to be missed. Several expert sommeliers consider it the perfect match: a predestined fusion of two elements that are bound to meet; a spectacular union between the beads of the wine and the texture of the jamón fat.

Champagne’s acidity and its bubbles make a perfect contrast with the flavours of Jamon Joselito, leaving the palate ready for another slice. Flavours and aromas respect and complement each other.

An extraordinary experience bringing together two worlds that appear very distant but are perfect in their union, thanks to two excellent products.

For the pairing with Patanegra, Alberto Massucco has chosen 100% Pinot Noirs Blanc de noirs, by Rochet-Bocart, for its strength and sapidity which will in turn strengthen and enhance the structure of the jamon iberico. Sommelier AIS Mauro Bollero will guide participants to enjoy all flavours.

Max 25 people

Cost: 25 euro

joselito

patanegra

Alberto Massucco, a mechanical engineering entrepreneur from Piedmont, went from champagne lover to importer and then producer. His is a careful and meticulous selection of RM – Recoltant Manipulant, vigneronnes who produce and market champagne only with grapes from their vineyards. Alberto is the sole distributor for Italy. Right after getting on the market, Alberto Massucco’s champagnes caught the attention  of wine shops and starred restaurants, which confirms the unique style of both the producers and the distributor.  Rochet-Bocart. Its soul is young Mathilde, who has inherited a vineyard from her uncle and has revolutionized its character and techniques in just a few years. She lives in the Premier Cru village of Vaudemange, one of the four so-called White Pearls, the East-facing area on the Reims mountains that is dedicated to the Pinot Noir white variety. Pinot Noir is abundant in Rochet-Bocart’s estate, but they also have vineyards in the prestigious Grand Cru in Verzy.
JOSELITO
Joselito was established in 1868, more than 150 years ago, in the small town of Guijuelo (Salamanca, Spain). Already 6 generations of the same family have worked for the company, adapting it to the needs of every period, but always in keeping with the values that have brought it to the highest levels of gastronomy: a 100 % natural production of the best jamón in the world. This goal can be achieved only based on three fundamental values. Controlling the whole production process, from the genetics of the swine herd to their raising, feeding and distribution.
Caring for the animals and their habitat. Joselito’s “Happy Pigs”live in their natural habitat, enjoying +/- 3 hectares of wood per animal and grazing in a 100% natural way. And aging the product in 100% natural cellars for more than 48 months, which determines the quality of the jamón. Just jamón and sea salt. A 100% natural jamón, without additives or preservatives. Thanks to its devotion to quality, Joselito is now present in more than 56 countries on all continents. Its products can be tasted in the best restaurants in the world and in the most prestigious gourmet shops.  ELISABETTA FASSINO manages the distribution of high-quality food and wine products at Le Note Golose. Their mission is to create identities based on taste, where the latter is to be intended as both the sense of the palate and as a way of life. She has been importing Joselito and other products from leading Spanish companies since 2012.