Majolini Winery sits on the northeastern border of Franciacorta and is built upon the hilly area of Valle. The winery borrows from the vernacular of old farm houses and local building traditions and it is in the soil, climate of the region in which Majolini’s vineyards and grapes are grown. Simone Maoilini from Majolini is in town to showcase the wine range and we head up to the very scenic spit up in Mosman for a food and wine pairing at the hatted Ormeggio at the Spit. Alex Pavoni was also on hand to walk us through the menu Ormeggio had curated to pair with the Majolini wines. Its amazing food and delicious wines, you really can’t ask for more. Ormeggio is also currently the only restaurant in Sydney serving up Majolini although you are able to order these excellent Italian wines online Here
Simone Maoilini’s a third generation winemaker and this was his first visit to Sydney. Amazing Autumn weather for wine and lunch.
Majolini’s Brut is a nice dry bubbly with a crisp finish.
Rice + paprika chip, sour cream with the Majolini Brut
Majolini Wines signature identity and branding across their range is an appealing minimal effort. All the bottles had the same exact look sans colour and type of wine labelled below – the copper one is their Pas Dose. The range on there also includes the Majolini Rose, Brut, Electo, Saten, Blanc de Noir.
Tomato sponge, buffalo mozzarella – extra virgin olive oil, basil. (R) A baccala (saltcod) fritters – dill mayonnaise. Ormeggio’s had this curiously sky blue ceramic plate that was appealing to the touch and a neat quirk in an otherwise charmingly elegant venue. Baccala fritter when eaten with the light and somewhat tangy tomatoe sponge worked wonders.
Biodynamic veal tonnato. Best course of the day. The biodynamic Veal Tonnato was a marvelous eat. Silky finish on the veal and wonderfully subtle.
The Majolini Blanc De Noir is a full flavoured Pinot Noir that’s been aged 24 months.
Agnolotti filled with spit roasted lamb – willowbrae goat’s yogurt with mint and sumac. Tiny Parcels of richly smoky lamb served up in aldente pasta.
Charcoal Wagyu butternut pumpkin – rich smokiness from the charcoal, caramel flavours on the wagyu.
Predessert. passionfruit, coconut. Dessert. stonefruit – pinenuts – tasmanian mountain berries. It’s a delicious finish.
We spent the afternnon with Enrico, Simone, Sophia, Lucy, Alex Pavoni, Roberto and Rebecca.
Ormeggio at the Spit was a lovely afternoon spent waterside with immaculate modern italian. Matching a perfect Sydney Autumn’s day to the fine wines from Majolini Wines made for a fine time in the sun. Jugs was hosted by Roberto Dessanti from The Wog With The Grog, whose wholesale company Euro Concepts is the sole importer of Majolini.