Giuseppe Palmieri, the sommelier of Massimo Bottura

Restaurant manager and sommelier at Osteria Francescana in Modena, he is working from years alongside Massimo Bottura. His love for wine is popular, but what is surprising is the intelligent approach which lends him to enhance the local wines. The wine cellar has a plant typically Italian, although the most famous labels in the world are always present. It fascinates an aspect of research, one on natural wines and biodynamic products. The area then is raised to the nth degree, as Massimo Bottura does in the kitchen. Search of the craft in the region, Lambrusco di Modena in the first place. The attention to regionality is spasmodic and accurate at the same time: from the Romagna to the Colli Piacentini, only the first wines are chosen. Romagna offers a superb Rigogolo Bragagni Magnum, from Albana grapes, naturally vinified. Modena - and here we are playing at home - offers the Lambrusco Ancestrale Bellei, perfect with ravioli with sausage and lentils: ancestral fermentation, recovery of winemaking, double fermentation, crown cap and unfiltered. And finally the area of the Colli Piacentini, in which a closely knit group of boys has produced a biodynamic White Ageno, really interesting: a blend of local grapes such as Malvasia, Trebbiano and Ortrugo, natural culture, zero filtering, zero clarification. Initially this wine was very discussed by critics, but now is considered heavenly and a natural wonder! Giuseppe Palmieri is a key aide to the chef Massimo Bottura: both make from the research a mission and they are succeeding in a "heavenly" way.


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