Stunning Sassicaia Special brings a Friday Feeling to Wilmslow

Here at The Italianlab in Wilmslow we are very excited as we have just taken delivery of one of our favourite red wines, from leading Italian wine producers Tenuta San Guido.

Tenuta San Guido is an Italian wine producer in the DOC Bolgheri in Toscana, known as a producer of "Super Tuscan" wine. Its wine Sassicaia is considered one of Italy's leading Bordeaux-style red wines.

We a have chosen a selection of vintages, produced between 1989 and 2001.

The grapes from the 1996 harvest were excellent in all aspects: healthy, high sugar content, excellent polyphenol content thanks to the quality and quantity of its sweet tannins.

The Veronelli Wine Guide had this to say about the 1996 Sassicaia back in  2000.

"It made us wait a few years, as befits a true "star", but it is certain that with the 1996 vintage one returns to talk about the "mythical" Sassicia."

The 2001 vintage, benefited from particularly favorable weather as the grapes were ripening, with very little rain during the summer and above normal temperatures enabling the grapes to ripened early.

Leading wine expert James Suckling had this to say about the 2001 wine.

"This has always been a well defined, classy Sassicaia. Floral, berry and currants with hints of roses and lilacs on the nose. Wonderful fruit. Full and very structured with firm tannins and a long rich finish, yet cool and racy. Very, very beautiful. You can enjoy it now but best after 2012." 

So come in and enjoy this fabulous wine, by the glass, the bottle or buy some to enjoy at home.

How can I choose the best extra-virgin olive oil ?

Olive oil is a staple in the Mediterranean diet and a favourite across the world.

Italy is one of the top producers of olive oil. It is hard not to imagine the golden liquid when thinking of Italian cuisine, but there is more to the world of olive oil than just an E.V.O.O. title.

Olives are stone fruits, like cherries and plums.  So real extra virgin olive oil is fresh-squeezed fruit juice – seasonal, perishable, and never better than the first few weeks it was made.

Bitterness and pungency are usually indicators of an oil’s healthfulness.  Sweetness and butteriness are often not.

There are 700+ different kinds of olives, which make thousands of different kinds of oil.  Asking “what’s the best olive oil?” is like asking “what’s the best wine?”  The answer is, “It depends on what you’re eating it with.”

So how can I choose the best extra-virgin olive oil?

It’s not easy, but there are some steps you can take to be more sure you’re paying for the real deal. First, be more willing to pay more for your oil. 

Look for containers that block natural light and look for bottles with a date of harvest – any olive oil is better used within two years of its harvest. 

Then, try a taste test, the oil will have a slight bite, you’re looking for oil that is suitably fruity, bitter and even a bit peppery. 

Finally, your best bet is to know your vendor so you will know the when, who, where of your oil:  When it was made (harvest date), who made it (specific producer name), and exactly where on the planet they made it.. 

Buy as locally as possible – we know you’re attracted to the Made in Italy label, but if you are unable to make your own trip to the boot to eat the real deal, we stock some of the finest Italian Olive oils here at The Italianlab in Wilmslow, Cheshire !

We will be hosting an evening of food based around olive oils so that our customers can sample the products we have for sale in the near future.

New Italian Restaurant in Wilmslow

Very quietly, in a leafy corner of Wilmslow, a food revolution is underway, in the guise of a new restaurant that goes by the name of The Italianlab.

The idea behind this new establishment can be summed up in three simple words Food, Drink & Culture.

All three are authentically Italian, and as such, of the highest standard, from morning coffee to the exquisite Aubergine Parmigiana, exclusive Prosecco through to the stylish and eclectic decor, it is a little piece of Italian heaven in Cheshire.

The Italianlab has been opened by three couples, who between them have a very impressive food and drink pedigree. Chef Diego Critelli is married to sommelier Sara Giacomini, who together own a restaurant in Padova, Northern Italy, close to the city of Venice,  Elizabeth Caddick and Federico Squizzato own a parma prosciutto factory in Padova and Giuseppe Camastra and Mariangela Cardone own a restaurant in Sellia Marina in Calabria region of Southern Italy.

Elizabeth has family living in Wilmslow, which is how come the three couples realised that their uniquely Italian brand of food would be a great addition to the foodie destination that Wilmslow has become in recent years.


As well as being able to eat in the restaurant, many of the exclusive products are available to buy and use yourself at home, from pasta to olive oil, and from Italian Craft Beer to Wine.










So if you find yourself on Hawthorn Lane and in need of an intense espresso, a light lunch, a glass of delicious Prosecco or a more substantial meal, please call in and experience The Italianlab for yourself.