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 winemaker Helena Lindberg of Tenuta di Biserno for an evening exploration of the exquisite Tuscan wines of Tenuta di Biserno. Owner Marchese Ludovico Antinori 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 Petit Verdot, Merlot and other Bordelaise varieties in a supporting role. Today, Helena has developed a well-honed knowledge of these soils and nuances of this magical property that she will share for a truly special experience. 

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  

Helena Lindberg, Winemaker, Tenuta di Biserno

Helena Lindberg has been the winemaker at Tenuta di Biserno since 2004. During these years she has been able to familiarize herself with the soil, climate and characteristics of this area. Born and raised in Sweden, Helena has an MSc in Chemical Engineering from the University of Gothenburg. Upon graduation she worked in the food industry but her interest in wine started at the University where friends took her to many wine tastings and she discovered this fascinating world and interest in wine and winemaking. “While working in the food industry I spent my vacations traveling to wine regions in France and Australia. Little by little, I realized that the wine sector would be my thing, I was tasting more and more wine, I was reading books about wine, I was visiting wine regions and I was meeting winegrowers. I wanted more.”  In 1994, with fierce determination and courage, Helena moved to Australia and began work at Yalumba. After 5 years in Australia and New Zealand Helena moved to France to make wine in the Languedoc Roussillon region. Finally, she moved to Bordeaux to attend the the prestigious Faculté d’Oenologie University.  During this time, she met Thomas Duroux, current Managing Director at Chateau Palmer and he introduced her to Marchese Lodovico Antinori who was starting his new project Biserno. Since 2004, there has been no looking back. Recognizing the Alta Maremma as a blessed place to make wine with a unique terroir and microclimate and fully investing in the Marchese’s vision for Biserno, Helena has developed a well honed knowledge of the soils and nuances of this magical property.   “Being able to direct the wines of Campo di Sasso and Biserno from the first vintage has given me an extraordinary sense of satisfaction," recalls Helena Lindberg.  Helena is tasked with interpreting the ingredients of the vineyards as faithfully as possible year on year. Today, Helena overseas all the winemaking at Biserno and at Campo di Sasso, including in Marlborough, New Zealand at the Marchese’s Mount Nelson estate. 

Michael Lombardi, Chef & Partner , SRV

SRV Chef/Partner Michael Lombardi was named one of Zagat’s 2015 “30 Under 30”.   His big, Italian family enjoyed Sunday suppers of enormous antipasto plates, pasta and homemade pizza. His grandparents grew a garden of vegetables to pickle and can. Lombardi went to Boston University for business but got a front-of-the-house position in a casual Italian restaurant finding himself in the kitchen asking questions. He followed his passion at Culinary Institute of America, then pursuing an externship in Umbria, Italy at Lorenzo Polegri’s Zeppelin where Michael met his SRV Partner, Kevin O’Donnell.  Returning to New York, Michael staged at del Posto and then became Garde Manger. Michael and Kevin, were hired to open a bistro, L’Office, in Paris. It was a huge success but they left Paris due to work permits. Michael joined Kevin at the Salty Pig in Boston. Short for Serene Republic of Venice, SRV features 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 who is also a chef in the area.

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

Kevin grew up in North Kingston, RI near Newport into a half Irish, half Italian household. At an Italian restaurant at age 16 the chef encouraged him to attend Johnson & Wales. Kevin staged at Lorenzo Polegri’s Zeppelin in Umbria. Returning to RI he became Chef de Cuisine at Trattoria del Corso.  He was offered sous chef position at Zeppelin where he crossed paths with CIA extern, Michael Lombardi. Kevin stayed two years. He worked at Castle Hill Inn in Newport. Kevin staged at del Posto where Michael was his boss, they received 4 stars from the New York Times. Kevin was hired to open a Parisian bistro as Executive Chef and brought Michael with him. L’Office got 3 of 4 stars in daily papers and Bon Appetit, Vogue and Elle named L’Office “Best Bistro in Paris”. The duo left Paris due to work permits. CODA Group owners hired Kevin to run the Salty Pig and Michael joined the team. The duo opened SRV, Serene Republic of Venice featuring a wine bar for cicchetti and a dining room where for composed dishes: risotto made to order,  hand-milled pastas, and polenta with braised meats.  Kevin and his wife live in Boston.