A Tuscan Evening on Lake Zurich

It began with a trip to Chianti: Marc Kälin of Von Salis brought a group of Swiss chefs to taste our wines on their home ground. One of them was Adrian Bührer of «Pur Hurden». Last week, that visit came full circle: together with his co-chef Tarik Lange, Bührer dedicated an entire evening on the lakeside terrace of «Pur» to the wines of Gagliole.

The menu paired trout liver and fig with our Rubiolo, shaved beetroot and goat cheese with the Gallule Chianti Classico Gran Selezione, and grilled Wagyu with Gagliole IGT. For us, it was proof of how far terroir and craftsmanship can travel — well beyond our vineyards in Panzano, Castellina and Badia a Passignano.

Our thanks to the team at «Pur Hurden», to Von Salis for making the evening possible, and to Gault Millau for capturing it so beautifully.

Read the full article on Gault Millau → here