September: back to work!

The estate:

Umberto Portinari has just four hectares of vineyard split between two sites - Vigna Ronchetto and Vigna Albare. His experimental techniques are proving most exciting and the wines that he produces have incredible depth, intensity and concentration.

The wine: Soave Albare a doppia maturazione ragionata:

Innovative grower Umberto Portinari leaves part of his crop on half broken vine branches to shrivel and sweeten in the sun. He calls this 'doppio maturazione'. Superb concentration results, plus a beautiful creamy texture.

The restaurant: Osteria dell'arancio, 383 King's Road
London SW10 0LP

Many years ago, when we were visiting Italy, we were taken to a new restaurant in the Marche region of Italy, the Osteria dell'Arancio. It was the first of many evenings which we spent there over the years, tasting great Italian wines and all sorts of authentic local dishes, but without ever seeing either a menu or a wine list. It was like being at a friend's house, which in a sense we were, except that this style of service was extended to all the customers.

The Osteria dell' Arancio on the King's Road, London adheres to the same philosophy of its Italian sister, offering a choice of seasonal and authentic dishes, with an outstanding wine list and the chance to taste some really fine wines by the glass.

The chef: Giuseppe De Gregorio

Born in Naples Giuseppe De Gregorio trained by his predecessors, follows their footsteps continuing their ancient family tradition of cooking. We are proud to have him as head chef of the Osteria dell'Arancio; you could say that cooking Italian cuisine is what he was born to do! His background also includes working for Locatelli and Conran. Although passionate about the food from Naples - he continues to work with a range of artisan producers from the Marche region who supply him the finest oils, cheeses, pasta and salumi - he often takes a contemporary approach to traditional Marchigiani dishes, producing a range of dishes that are better suited to the modern taste and diet.

The Reviews:

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