Aperitivino – Da Orvietonews

The event presented two developments. Montenibbio made its public debut as a Sangiovese and Merlot blend matured for nine months in barrique and linked to Pliocene soils rich in marine fossils. The first harvest from the Hortus also reached the table. Modelled on Benedictine gardens, the edible garden joins the Pomario of old and rare local fruit varieties and the small married-vine vineyard with stucchi, intended for experimental wine made in an ancient manner. The Hortus supplies the Osteria with vegetables and aromatic herbs grown only tens of metres away. The evening combined an aperitif, a dinner built around produce from the garden, music by Vintagè and Vitalonga wines.