Pan-seared Shark Bay scallops with cauliflower purée, persimmon, green chili, lemon and Yarra Valley bloody shiraz caviar
Carne di agnello – pan roasted Mt. Leura lamb rump with spinach, smoked eggplant, parsnip cream, jus.
Vallepicciola Tuscan Wine Dinner
at Little Black Pig & Sons.
Get insider access to Vallepicciola at Little Black Pig & Sons with winemaker Alessandro Cellai.
Guardians of the Tuscan essence, Vallepicciola Estate is nestled in the heart of Chianti Classico, amongst the hills of Castelnuovo Berardenga on 107 hectares of vineyards. With a focus on biodiversity, the vineyards are divided into nine unique areas and produce six different grape varieties.
Join us at Little Black Pig & Sons on Thursday the 26th of June to discover how Vallepicciola blends Tuscan winemaking traditions with modern technologies, with winemaker and general manager Alessandro Cellai. Alessandro along with Little Black Pig & Sons chef and owners, David and Emilia Lakhi, will guide you through seven wines and five courses in the newly renovated Heidelberg venue.
Alessandro has a reputation for producing wines that distinctively balance tradition and innovation. Under his leadership, Vallepicciola has embraced progressive techniques while staying true to the region's storied winemaking heritage. In this interview with Sommeliers Choice Awards, Cellai reflects on Vallepicciola’s evolution, its unwavering commitment to craftsmanship and environmental stewardship, and its outlook in an increasingly competitive global wine industry.
Thursday 26th June
6.30 pm start
at Little Black Pig & Sons
$195pp prepaid
SOLD OUT
MENU
Scallop, cauliflower, avruga mini tartlets
P. Vallée Champagne Brut Premier Cru
Tuna tartare, green peas, tarragon
Vallepicciola Pievasciata Bianco Toscana IGT 2023
Chestnut agnolotti, duck, porcini and parmigiano
Vallepicciola Pievasciata Toscana Pinot Nero IGT 2023
Wagyu rump cap, rapi, potato, jus
Vallepicciola Chianti Classico Riserva DOCG 2020
Crostata di mele
Vallepicciola Vin Santo del Chianti Classico DOC 2018
— Plus two clandestine Vallepicciolia wines —
*Menu may change with produce availability
Agnolotti del plin – handmade agnolotti filled with spinach, leek, roasted butternut, Parmigiano Reggiano with burnt butter and sage
Vallepicciola winemaker and general manager, Alessandro Cellai
Finely chopped Paroo Darling kangaroo tartare with truffle butter, shallots, chives, aioli on carta di musica
Little Black Pig & Sons chef and owner, David Lakhi