Atlanta’s Castellucci Hospitality Group has its have wine

The strategy of a family dinner with wine is one thing that has been instilled in the Castellucci loved ones. “When we initial opened restaurants,” Fred Castellucci mentioned, “we would all work six times, and Sundays would always be the working day off, to get jointly and have loved ones meal.”

Great wine was a form of social lubricant, and a Sunday tradition. “We’re passionate wine persons,” he stated.

As an embodiment of the restaurant group’s historic roots, Fred and Stephanie Castellucci commenced their wine pursuit a year and a 50 % ago. They did a reasonable volume of wine journey, and partnered with importers Olé & Obrigado.

“Co-founder Alberto Orte said to us, ‘Let’s make wine alongside one another we can use fruit from these plots,’” Fred claimed. Orte became their winemaker, as they established out figuring out flavor profiles, areas and wonderful values that would be a suit for their dining places.

“After likely by distinct iterations and names, a pair bubbled to the top rated,” Fred explained. They landed on Más Asi, which translates to “more like that.”

Rioja, the biggest winemaking location of Spain, and the area from which the Castellucci team sells the most wine, was an obvious first selection. Built from grapes grown in two plots of Rioja Alta, Más Asi Tempranillo is “young, but advanced,” he explained, and good with food. “It’s very considerably like a meals-pushed Italian wine.”

“Juicy pink fruit, peppery, spicy, and a little dusty,” Stephanie Castellucci extra.

Their alvarinho was produced with grapes from the Portuguese facet of the Minho river (which borders Portugal and Spain). Stephanie explained the white wine as light and sensitive, with flavors of lemon and fresh apple. It has terrific salinity and brilliant minerality.

“It’s a great stability,” Fred Castellucci said. “Softer and creamier, for the reason that it has no extra carbon dioxide.”

Sustainability also was a issue when developing the wines, with a aim on organic and natural and biodynamic viniculture.

The Rioja and alvarinho are accessible in all Castellucci restaurants, for $40 and $44 a bottle, respectively, and $10 and $11 for each glass. You also can order them for takeout via every restaurant’s web page, for $20 a bottle.

In the foreseeable future, seem for the Castelluccis to leap into the wine organization in a even bigger way, possibly with a new notion.

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