MILLE GRADI ROSSO TOSCANO 2014
Synopsis:
In September of 2015, the Grimaldi's team traveled to Italy to custom blend a wine to complement its famous coal-brick oven pizza. Mille Gradi was born at the renowned Rocca delle Macie estate with its owner, Sergio Zingarelli.
Mille Gradi means "1,000 Degrees" in Italian, alluding to the hot coal ovens of the famous Grimaldi's Pizzeria. This unique Tuscan wine was blended with the Grimaldi's team at the Rocca del Macie estate in Castellina in Chianti. Not only will Mille Gradi pair perfectly with coal brick-oven pizza, it is also a fantastic blend for wine lovers and novices alike.
Production Details:
Region: Tuscany, Italy – Castellina in Chianti
Producer: Rocca delle MacieAppellation: Rosso Toscano IGT Grape
Varietal: 75% Sangiovese, 20% Syrah, 5% Merlot
Alcohol: 13.5%
Residual Sugar: 8.0 g/l
PH: 3.60 Production
Production Technique:
This wine is made with carefully selected and ripened grapes; the three varieties are vinified separately and blended before the bottling. The latest controlled fermentation techniques used to produce this wine help to preserve the distinctive freshness and the primary aromas coming from the grapes.
Tasting Notes:
• Visual: Med Ruby with Garnet Reflections
• Smell: Pronounced Bing Cherry, Violet, Tea Leaf and Cedar.
• Taste: Balanced, Supple and Fresh with Ripe Berries and Oak Spice.
• Pairing Suggestion: Pairs Well with Pizza, Red Sauces, Mild Cheeses, Roasted Meats
Chef's Recommendation:
Very versatile wine, it combines exceptionally well with Grimaldi's "The Don" Chef's Selection pizza featuring Italian sausage, meatballs and pepperoni atop a traditional coal fired pizza. Also very pleasant to drink by itself.
MILLE GRADI ROSSO TOSCANO 2014
Synopsis:
In September of 2015, the Grimaldi's team traveled to Italy to custom blend a wine to complement its famous coal-brick oven pizza. Mille Gradi was born at the renowned Rocca delle Macie estate with its owner, Sergio Zingarelli.

Mille Gradi means "1,000 Degrees" in Italian, alluding to the hot coal ovens of the famous Grimaldi's Pizzeria. This unique Tuscan wine was blended with the Grimaldi's team at the Rocca del Macie estate in Castellina in Chianti. Not only will Mille Gradi pair perfectly with coal brick-oven pizza, it is also a fantastic blend for wine lovers and novices alike.
Production Details:
Region: Tuscany, Italy – Castellina in Chianti
Producer: Rocca delle MacieAppellation: Rosso Toscano IGT Grape
Varietal: 75% Sangiovese, 20% Syrah, 5% Merlot
Alcohol: 13.5%
Residual Sugar: 8.0 g/l
PH: 3.60 Production

Production Technique:
This wine is made with carefully selected and ripened grapes; the three varieties are vinified separately and blended before the bottling. The latest controlled fermentation techniques used to produce this wine help to preserve the distinctive freshness and the primary aromas coming from the grapes.
Tasting Notes:
• Visual: Med Ruby with Garnet Reflections
• Smell: Pronounced Bing Cherry, Violet, Tea Leaf and Cedar.
• Taste: Balanced, Supple and Fresh with Ripe Berries and Oak Spice.
• Pairing Suggestion: Pairs Well with Pizza, Red Sauces, Mild Cheeses, Roasted Meats

Chef's Recommendation:
Very versatile wine, it combines exceptionally well with Grimaldi's "The Don" Chef's Selection pizza featuring Italian sausage, meatballs and pepperoni atop a traditional coal fired pizza. Also very pleasant to drink by itself.
 
Cory Lattuca, CSW
Executive Chef and Food & Beverage Director
Executive Chef Cory Lattuca was born in Rochester, New York, but grew up in Salt Lake City, Utah. His love for cooking came early on in childhood when he helped his grandmother prepare meals. The joy that food would bring to his family’s dinner table was more than enough for him to make a conscious decision to stay connected to it for the rest of his life.
In 2003, he set out to achieve his early childhood goal and moved to Arizona to attend the Scottsdale Le Cordon Bleu College of Culinary Arts.

Early Beginnings
Cory’s first job in the industry was as a server and line cook at Tucci’s Cucina in Salt Lake City. He then worked at the North Rim of the Grand Canyon. He said that there was nothing better than starting a day watching the sunrise over the rim. Seasonally, he would work at the Sundance Film Festival.
Becoming Part of the Grimaldi’s Family
While getting his degree at the Scottsdale Le Cordon Bleu College of Culinary Arts, Cory got a job at Grimaldi's as a server. Cory completed his culinary internship working in the kitchen of the Chandler Grimaldi's location. Before graduating in 2004, he believed in the company and the products they served so much that after graduation he worked for them full time. After several years as a cook, Cory was promoted out of the day-to-day kitchen operations to Corporate Chef and Food and Beverage Director at Grimaldi’s Pizzeria.
Today, he is in charge of the wine, beer and liquor list. Additionally, he handles all aspects of Grimaldi’s food procurement and recipe development. In 2014, Cory dedicated time to showcase his knowledge of the fundamentals of beer, including all aspects of serving and examination of beer styles and flavors by receiving his Level 1 Cicerone certification. In 2015, Cory acquired his Certified Specialist of Wine Certification, exemplifying his passion and knowledge of key elements within the world of viticulture and wine production.
With so much to love, it’s no wonder why Cory enjoys his job so much and wants to share his passion for food with everyone. He is a firm believer that happiness is cooking up fun and watching guests enjoy true New York style pizza that made Brooklyn’s Bridge famous. Today, he feels extremely honored to have been involved in all aspects of Grimaldi's growth.
Cora Lattuca, CSW
Executive Chef and Food & Beverage Director
Executive Chef Cory Lattuca was born in Rochester, New York, but grew up in Salt Lake City, Utah. His love for cooking came early on in childhood when he helped his grandmother prepare meals. The joy that food would bring to his family’s dinner table was more than enough for him to make a conscious decision to stay connected to it for the rest of his life.

In 2003, he set out to achieve his early childhood goal and moved to Arizona to attend the Scottsdale Le Cordon Bleu College of Culinary Arts.

Early Beginnings
Cory’s first job in the industry was as a server and line cook at Tucci’s Cucina in Salt Lake City. He then worked at the North Rim of the Grand Canyon. He said that there was nothing better than starting a day watching the sunrise over the rim. Seasonally, he would work at the Sundance Film Festival.
Becoming Part of the Grimaldi’s Family
While getting his degree at the Scottsdale Le Cordon Bleu College of Culinary Arts, Cory got a job at Grimaldi's as a server. Cory completed his culinary internship working in the kitchen of the Chandler Grimaldi's location. Before graduating in 2004, he believed in the company and the products they served so much that after graduation he worked for them full time. After several years as a cook, Cory was promoted out of the day-to-day kitchen operations to Corporate Chef and Food and Beverage Director at Grimaldi’s Pizzeria.

Today, he is in charge of the wine, beer and liquor list. Additionally, he handles all aspects of Grimaldi’s food procurement and recipe development. In 2014, Cory dedicated time to showcase his knowledge of the fundamentals of beer, including all aspects of serving and examination of beer styles and flavors by receiving his Level 1 Cicerone certification. In 2015, Cory acquired his Certified Specialist of Wine Certification, exemplifying his passion and knowledge of key elements within the world of viticulture and wine production.
With so much to love, it’s no wonder why Cory enjoys his job so much and wants to share his passion for food with everyone. He is a firm believer that happiness is cooking up fun and watching guests enjoy true New York style pizza that made Brooklyn’s Bridge famous. Today, he feels extremely honored to have been involved in all aspects of Grimaldi's growth.
 
Sergio Zingarelli
Owner of Rocca delle Macie & Chairman of The Chianti Classico Consortium
In 1985, Sergio Zingarelli became personally responsible for Rocca delle Macie's worldwide distribution network and in 1989, with his wife Daniela at his side, was appointed Company President. Zingarelli's father, Italo Zinarelli, established Rocca delle Macie in 1973, and created the winery that is known today in the heart of the Chianti Classico zone.
As part of Sergio's long-term business strategy and of his determination to achieve quality, he consolidates and develops, together with the collaboration of his sister Sandra, the paternal company which becomes popular worldwide, gaining many prizes and recognitions for his wines.
Today Sergio and Daniela are making use of their children’s help: in fact Andrea, who is soon graduating from college, is collaborating with his father during his trips abroad, while Giulia is already active at her mother’s side in taking care of the hospitality branch of the company business.
The company estate now extends to more than 600 hectares with, in total, more than 200 used as vineyards and 80 as olive groves, subdivided across the company's six estates: Le Macìe, Sant'Alfonso, Fizzano e le Tavolelle in the Chianti Classico zone, in addition to the recently purchased Campomaccione and Casamaria in the Morellino di Scansano zone.
Appointing of Chairman of The Chianti Classico Consortium
In 2012, Zingarelli was appointed Chairman of the Chianti Classico Consortium by the Consortium's newly elected Board of Directors. Zingarelli's appointment reflects the high esteem in which the Zingarelli family and Rocca delle Macìe are held. "The new appointment will most certainly require a great deal of commitment on my part, but...
I am honored and proud to be taking on this challenge, since I have always felt a deep sense of attachment to this land and I believe very strongly in the enormous potential of the denomination, of the symbol and, indeed, of Chianti Classico wine," says Zingarelli. The Chianti Classico Consortium is one of Italy’s most prestigious wine associations focusing on the promotion and consolidation of Chianti Classico and the Black Rooster symbol as well as the Italian wine industry in general
Sergio Zingarelli
Owner of Rocca delle Macie & Chairman of The Chianti Classico Consortium
In 1985, Sergio Zingarelli became personally responsible for Rocca delle Macie's worldwide distribution network and in 1989, with his wife Daniela at his side, was appointed Company President. Zingarelli's father, Italo Zinarelli, established Rocca delle Macie in 1973, and created the winery that is known today in the heart of the Chianti Classico zone.

As part of Sergio's long-term business strategy and of his determination to achieve quality, he consolidates and develops, together with the collaboration of his sister Sandra, the paternal company which becomes popular worldwide, gaining many prizes and recognitions for his wines.
Today Sergio and Daniela are making use of their children’s help: in fact Andrea, who is soon graduating from college, is collaborating with his father during his trips abroad, while Giulia is already active at her mother’s side in taking care of the hospitality branch of the company business.

The company estate now extends to more than 600 hectares with, in total, more than 200 used as vineyards and 80 as olive groves, subdivided across the company's six estates: Le Macìe, Sant'Alfonso, Fizzano e le Tavolelle in the Chianti Classico zone, in addition to the recently purchased Campomaccione and Casamaria in the Morellino di Scansano zone.
Appointing of Chairman of The Chianti Classico Consortium
In 2012, Zingarelli was appointed Chairman of the Chianti Classico Consortium by the Consortium's newly elected Board of Directors. Zingarelli's appointment reflects the high esteem in which the Zingarelli family and Rocca delle Macìe are held. "The new appointment will most certainly require a great deal of commitment on my part, but I am honored and proud to be taking on this challenge, since I have always felt a deep sense of attachment to this land and I believe very strongly in the enormous potential of the denomination, of the symbol and, indeed, of Chianti Classico wine," says Zingarelli. The Chianti Classico Consortium is one of Italy’s most prestigious wine associations focusing on the promotion and consolidation of Chianti Classico and the Black Rooster symbol as well as the Italian wine industry in general