Bollinger arrives at Diana Gourmet

Great news for all Champagne lovers: the Diana Grand Hotel in Alassio, a 4-star hotel on the seafront of the town on the Riviera di Ponente, is pleased to announce a special collaboration for summer 2021 with Bollinger, a producer of fine Champagne synonymous with prestige and elegance.

“It is a great honor for us to combine the prestigious Bollinger brand, a leader in the Champagne sector, with the Diana Grand Hotel,” said the hotel's General Manager Stefano Ugolini. “Right from the start, we worked with our staff to create a menu that would enrich the aperitif moment in a refined and special way, to be enjoyed in company on our panoramic terrace.”


THE LABELS ON THE MENU

Five labels have been chosen by the maison for the occasion: they range from the Special Cuvée, with its great freshness and the warm, toasted notes that characterize great Champagnes, to the Rosé, a brut with aromas of red fruits, wild strawberries and cherries, to La Grande Annèe 2012, a prestigious vintage that offers notes of toasted bread, brandy, rhubarb, and stone fruits on the nose, declaring a passage in tonneaux. The last two labels are more complex: The Grande Année Rosé 2012 was born from the combination of a great vintage and an exceptional parcel of red wine from the Cote aux Enfants, while the Champagne Bollinger R. D. 2007 Extra Brut is an iconic reference from the maison, produced only in the best vintages, with grapes from 23 Crus. With 45 months of aging, it offers an elegant, rich, and intense bouquet, ranging from quince to honey and from hazelnut to star anise.


THE GASTRONOMIC OFFER

“Collaborating with partners of excellence such as Bollinger is a source of great pride for us,” said chef consultant Ivano Ricchebono and executive chef Simone Belfiore. “For the occasion, we have researched and developed a range of excellent products to pair with their sparkling wines.” It starts with a prestigious selection of Patanegra raw ham (Jamón de Ceno de campo 100% Ibérico Roja), Colonnata lard, and culatello, followed by fish crudités in the form of two types of oysters, “Vania Barthelemy” and “Special Geay,” shades of shrimp, red, purple, blue, pink, and seaweed, and anchovies from the Cantabrian Sea with butter, toasted bread, and caviar. To accompany the meal, guests on the terrace are offered bread bites, rice crackers, and artisan breadsticks.

At the Diana Grand Hotel, gastronomic excellence meets the finest Champagnes.