Events

Located on the island of Nantucket, this boutique experience of world class wines and award winning food will forever change you. Over the past 21 years, the Nantucket Wine & Food Festival has become one of the most celebrated wine and food events in the country.  

MUST BE 21 OR OLDER TO PURCHASE TICKETS TO ALL NWF EVENTS.   VALID ID REQUIRED FOR ENTRY

Tenuta Di Biserno Dinner

Code Price Date Time Location  
GWD-04
$750.00
5/18/18
7:00pm - 11:00pm
Private Home

Address will be provided to ticket holders in early May

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Join Marchese Lodovico Antinori, 26th generation winemaker for an evening exploration of the exquisite Tuscan wines of Tenuta di Biserno. Ludovico is the creator of two of Italy's most famed wines, Ornellaia and Masseto. He conceived of his new project with this same sort of world-class quality in mind after discovering the special Tenuta di Biserno terroir with his long-time friend and wine adviser, famed international winemaking consultant, Michel Rolland.   The property is situated in the Upper Maremma, a coastal area of western central Italy, bordering the Tyrrhenian Sea. It turns out this Italian master and his latest property happen to be a match made in wine heaven. Pointing to similarities of climate and soil found in Saint-Émilion and Pomerol, the selected focus of the Estate is on Cabernet Franc with Merlot and other Bordelaise varieties in a supporting role.

Featured Wines:

  • 2013 Tenuta di Biserno, Biserno, Maremma  
  • 2011 Tenuta di Biserno, Biserno, Maremma  
  • 2010 Tenuta di Biserno, Biserno, Maremma  
  • 2013 Tenuta di Biserno, Lodovico, Maremma  
  • 2012 Tenuta di Biserno, Lodovico, Maremma  

 

Lodovico Antinori, Owner, Tenuta di Biserno

Marchese Lodovico Antinori, was born in 1943 family as the youngest of three, following brother Piero and sister Ilaria. His father Niccolò Antinori ran the family firm and carried on a 600-year legacy in the wine trade. In the 1970’s Lodovico took care of the US market for the family company. Following this he had a brief career as a photo journalist in Vietnam, including the periodof the Vietnam War.
 In 1981 Lodovico broke ranks with the eponymous family firm and started to cultivate vines in the then little known village of Bolgheri on an estate he inherited from his mother Carlotta della Gherardesca. The della Gherardesca, an ancient noble family, were significant landowners in this maritime region.
Tenuta dell’Ornellaia was Lodovico’s vision. 1985 was the first vintage that was released to the market. Over the next 20 years recognition of Ornellaia and Masseto spear-headed the incredible rise of collectible fine wines from Italy, ultimately establishing Bolgheri and the Alta Maremma as one of the world’s leading wine producing regions. Ornellaia and Masseto have both earned themselves a place in winemaking history.
 In 2002 Lodovico sold Tenuta dell’Ornellaia to Robert Mondavi and since then has put all his energies into Tenuta di Biserno in Bolgheri’s neighbouring commune Bibbona. In Lodovico’s eyes, the wines produced at Biserno in Bibbona are quite distinctive from those of Bolgheri. The slopes are steeper and the soil is stonier. Bibbona benefits from its closer proximity to the Tyhrrennian Sea, with cooling sea breezes. All these elements combine to create the perfect terroir for classic Bordeaux varietals, first and foremost, according to Lodovico, Cabernet Franc.
 Tenuta di Biserno is a partnership between the two Antinori brothers - a milestone in both their careers and in the family history as this was the first time that the two brothers have actually worked together. Tenuta di Biserno is certainly the coming together of two very different, complementary minds and talents, with Lodovico at the helm of the company.
 Lodovico himself decribes Tenuta di Biserno as a dream for any winemaker, an ultimate endeavour which he considers to be “the absolute pinnacle of my personal career as a winemaker and will be my legacy to my daughter, Sophia.“ 
 Pastimes - Lodovico is a man who follows his passions......... In terms of wine, his greatest passion is for the wines of the Alta Maremma and now
specifically for the wines of Tenuta di Biserno in Bibbona. He has always had insight into appropriate varietals for a given site, studying aspect, soil and climate before choosing to plant Merlot and Sauvignon Blanc in Bolgheri at Ornellaia and today planting Cabernet
Franc at Biserno.
 Now Lodovico makes two Sauvignons in Marlborough, New Zealand; Mount Nelson and Ram’s Hill, both of which have the grace and style of European Sauvignon Blancs. A further vinous passion is for Tokaji, and Lodovico has an interest in a Tokaji estate in Hungary, Baron de Bornemisza.
Lodovico’s passion for horses has taken him to the USA, where for the past twenty years, he spends quite some time in south central Montana, an area that he loves immensely. Horses are also a big part of his life in the Maremma, with his 16-year-old daughter, Sophia, being a successful horsewoman.
 Art and photography play an important part in Lodovico’s life. As previously mentioned, Lodovico spent some time as a photo journalist and is still a keen photographer today. While he would not describe himself as an art collector, Lodovico certainly has an eye for art and has many wonderful paintings.
 

Michael Lombardi, Chef & Partner , SRV

SRV Chef/Partner Michael Lombardi is one of Boston’s most talented rising star chefs whose background is compelling enough to play out on the big screen.  Michael was just named one of Zagat’s “30 Under 30” for 2015.  

Michael was born on Long Island and then shortly after moved to CT with his big, Italian family where Sunday suppers still consisted of enormous antipasto plates with meats, cheeses, pickled eggplants and mushrooms followed by pasta and gravy and homemade pizza.   Christmas Eve was a celebration of the Feast of Seven Fishes and his grandparents grew a garden of vegetables to pickle and can. Though food was around him and he took interest in it, there was not a driving force for him to work in a restaurant. Why work in a restaurant when you have the real thing at home? This was just a way life to him; routines and traditions that he enjoyed.  As a result, he went to Boston University for business because his passion was to own his own business one day. 
While at BU, Michael got a front-of-the-house position in a casual Italian restaurant in Fenway where he found himself spending more time in the kitchen asking questions. This is where he realized how much he enjoyed being around food- it felt comfortable and right, and it reminded him of home.  Once he graduated, he followed his food passion to the Culinary Institute of America where he took his classes very seriously and soaked up everything he could learn about techniques while there.  
He pursued an opportunity for an externship in Italy at a restaurant called Zeppelin in Umbria that was owned by Lorenzo Polegri who is known for taking in American culinary students and teaching them the authentic Italian way of cooking as well as how to farm and butcher animals for the restaurant. Lorenzo let all the chefs live in a house by the restaurant on the farm where the chefs would be integrated into every aspect of the restaurant.  They would learn how to break down animals in broken Italian, make sausages, make sauces, pickle vegetables, make olive oil and cure meats.   Zeppelin is where Michael met his SRV Partner, Kevin O’Donnell.  

Upon returning to New York, Michael staged at del Posto and then accepted a position there in 2009 as a Garde Manger.  He worked every station in the kitchen except fish, which is the station where his future wife oversaw. They started dating and are now married.  Michael learned refinement in the del Posto kitchen and he learned how to make humble yet flavorful food balanced with respect and humility and presenting it in a clean and elevated way.  The restaurant was re-reviewed while he was there and it got a coveted 4 stars from the New York Times.  
Michael and his SRV partner, Kevin, were contact by a Parisian who said he was opening a bistro in Paris in three weeks and asked them to be the opening chefs.   Both Americans, who didn’t know a lick French and had never been to the country before, went on their next journey together to open a new restaurant  with only three weeks to prepare, in the Gastronomy capitol of the world.  The bistro, called L’Office, was a huge success and these young American chefs were able to win the hearts and the stomachs of the Parisians who frequented their restaurant.  It became so popular that they had to stop answering the phone because they couldn’t take anymore reservations.  
The staff they hired all had to speak a little English so that they could communicate with the kitchen. The bistro got 3 out of 4 stars in the daily papers in Paris and Bon Appetit, Vogue and Elle all raved about it. The duo had to leave Paris and come back to America due to work permits and Kevin went to RI while Michael went to work at Gwynnet Street in Brooklyn which was named one of Esquire Magazine’s “Best New Restaurants”.   

Michael joined Kevin at the Salty Pig in Boston in 2013 to be part of the team. The duo worked with the Salty Pig owners to find a new location for their Venetian restaurant concept, SRV. The restaurant, slated to open in November 2015, is short for the Serene Republic of Venice and will feature a wine bar with standing room for guests to enjoy cicchetti and a dining room where guests can order perfect composed dishes such as risotto made to order,  hand milled pastas, and polenta with braised meats.  Michael lives in Boston with his wife whom is also a chef in the area.

 

Kevin O’Donnell, Co-Executive Chef and Partner , SRV

SRV Co-Executive Chef/Partner Kevin O’Donnell is one of Boston’s most talented rising star chefs whose background is compelling enough to play out on the big screen.   
Kevin grew up in North Kingston, RI near Newport into a half Irish, half Italian household. His grandparents also had a garden and he was always the last one at the table savoring every flavor that was put in front of him. When his mom went back to school, he learned how to cook and be creative in the kitchen and his siblings and dad loved everything he made for them. The more creative he got, the more they praised him.  He worked in a quick service Italian restaurant when he was 16 and found himself in the kitchen learning how to make pizzas. He loved working in restaurants and while there, the chef who owned the pizzeria encouraged him to go to Johnson & Wales. 
He went to Johnson & Wales and while there, staged at a restaurant called Zeppelin in Umbria that was owned by Lorenzo Polegri who is known for taking in American culinary students and teaching them the authentic Italian way of cooking as well as how to farm and butcher animals for the restaurant. Lorenzo let all the chefs live in a house by the restaurant on the farm where the chefs would be integrated into every aspect of the restaurant.  They would learn how to break down animals in broken Italian, make sausages, make sauces, pickle vegetables, make olive oil and cure meats.   
After his externship ended, he came back to RI where he became Chef de Cuisine at Trattoria del Corso and learned how to make homemade pasta and embraced the simplicity of Italian cooking.  While there, the owner of Zeppelin called and asked him to come back and be a sous chef for him which he gladly accepted.  The timing worked for him to finally cross paths with a talented CIA extern named Michael Lombardi who is now his business partner and Co-Executive Chef at SRV. They hit it off right away and their similarities and passion for cooking helped spark a friendship and mutual respect for one another.  

A Sicilian chef named Carlo took the time to teach Kevin and Michael the traditional, formal methods of cooking Italian food and would not let them deviate from them.  Kevin stayed there for two years and Michael was there for six months. Kevin then left Italy to return to the states where he worked at Castle Hill Inn in Newport upon returning to the states but always kept in touch with Michael. 
When del Posto was short-handed, Kevin went to stage there and the tables were turned as Michael was now Kevin’s boss. Kevin was hired on to work the pasta station and he slept on Michael’s floor in his NYC apartment until the two got a place together.  The restaurant was re-reviewed while they were there and it got a coveted 4 stars from the New York Times.  
After leaving Del Posto, Kevin was contact by a Parisian whom he met at the Beard House who said he was opening a bistro in Paris in three weeks and asked him to be the Executive Chef.  Kevin said yes with the stipulation that Michael comes with him. The bistro, called L’Office, was a huge success and these young American chefs were able to win the hearts and the stomachs of the Parisians who frequented their restaurant.  It became so popular that they had to stop answering the phone because they couldn’t take anymore reservations.  The staff they hired all had to speak a little English so that they could communicate with the kitchen. The duo wowed the French guests with some beautiful alliterations of French and Italian cuisine mixed in with some very basic American foods. They got 3 out of 4 stars in the daily papers in Paris and Bon Appetit, Vogue and Elle all named L’Office “Best Bistro in Paris”. The duo had to leave Paris and come back to America due to work permits.   
Kevin then met with the CODA Group owners Michael Moxley and Jim Cochener in late 2012 and told him that he would like to work with them, but his goal is to open a restaurant in Boston with his buddy, Michael Lombardi.  They hired Kevin to run the Salty Pig and then Michael joined him in 2013 to be part of the team. Kevin’s brother, Brian O’Donnell, runs the charcuterie program while Kevin and Michael run the kitchen. The duo have been working with Michael and Jim to find the perfect space to open their dream restaurant which is called SRV and is a tip to Venetian small plates called cicchetti, homemade pasta, Italian Seafood and a serious wine program.  The restaurant, slated to open in November 2015, is short for the Serene Republic of Venice and will feature a wine bar with standing room for guests to enjoy cicchetti and a dining room where guests can order perfect composed dishes such as risotto made to order,  hand milled pastas, and polenta with braised meats.  
Kevin was recently married and he and his wife live in Boston.