Tasting · Professional sommelier

🍾✨ Bollinger ✨🍾 La Grandeur du Temps

WhenFriday, 09 October 2026 · at 20:15

WhereOsteria de l'Umbreleer, Cicognolo

Price300 €

AvailabilitySOLD OUT

SOLD OUT
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The evening

SOLD OUT on only 8 available in total 📅 Friday 9 October — 8.15pm Osteria de l'Umbreleèr, Cicognolo 🍾✨ Bollinger — La Grandeur du temps an unrepeatable evening. The Bollinger R.D. 1988 in 3-liter jeroboam format is no longer available on the Italian market: an opportunity that can hardly be found again in tasting, in our country. 🇬🇧 👑 Bollinger is one of the most prestigious and ancient champagne houses in France, the official supplier of the British crown since 1884. Its historic vintages, such as the récemment dégorgé that We will taste, they are considered among the most authentic and long-lived expressions of champagne in the world - wines that tell the time, not just the vintage. Welcome drink with Natur 48 months and V38, Az. Agr. G. Milazzo - Campobello di Licata (AG), Sicily 🇮🇹 🍾 in tasting, three monumental formats: Bollinger R.D. 1985 - Bottle 0.75 L Bollinger La Grande Année 1996 - Magnum 1.5 L Bollinger R.D. 1988 — Jeroboam 3 L (unobtainable in Italy 🚫) 🕯️ The evening will take place in a private private room: you will be at dinnerWith the professional sommelier Dante Cerioli 🍷, who will personally guide you throughout the tasting, telling each bottle and its combinations. To accompany the story, a screening with audio-video slides 🎬 dedicated to the history of the Bollinger maison. ✨ An exclusive experience, for a few connoisseurs, in an intimate context with attention to the smallest details. ✨ 🍽️ Tasting Menu — 300 € per person 🥄 Entrée cod meatball creamed on red shrimp mashed shallot cream, pomegranate sauce and peanuts 🦑 Stuffed squid squid, pumpkin cream, robiola and mustard of seared scallops, porcini mushrooms, hazelnut mayonnaise and cheek powder octopus, lemon potato cream and black cabbage chips 🍚 First Risotto Cacio e Pepe and marinated buffalo tortelli "meet the sea" Second steak of amberjack cooked at low temperature, champagne sauce and celeriac mashed celery 🍋 Dessert Lime Curd ☕ Final 1895 Coffee Designers by Lavazza – Kafa Forest Cru, served with soft macaroons

DC

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