20908 Roscoe Blvd • Canoga Park CA 91304 Hours: Mon - Sat • 9AM - 6PM

Phone: (818) 341-1234 • Fax: (818) 341-9232 Outside California: (800) 4-FINE-WINE

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"Dinner with the Wines of Boscaini...
at POSTO"
Special Guest:
Lorenzo Boscaini

Dear Wine Associates:
We are delighted to invite you to join us on Tuesday, February 26, 2002, as we present "Dinner with Wines of Boscaini... at POSTO." Our special guest this evening will be Export Director, Lorenzo Boscaini, an extremely knowledgeable and personable 7th-generation Boscaini Family member.

The Boscaini Family, based in the heart of Italy's classical Valpolicella region, has been making wine since 1772. Dedicated to the systematic and rigorous selection of micro-areas in the Veneto and Alto Adige, they also have been very influential in reviving near-extinct varietals as well as ancient methods of vinification. They are most famous for their absolutely outstanding and reasonably priced Valpolicellas and Amarones.

Their unique San Ciriaco Valpolicella is produced with the grape varieties of Corvina, Rondinella, Molinara and a "secret quantity" of Croatina. The special nature of their Santo Stefano Ripasso can be explained by its singular system of production - the "refermentation" - a traditional technique used in the Valpolicella Classico area. After the harvest during the first half of October, the wine produced from the Veronese red grape mix is re-fermented with a certain percentage of semi-dried grapes of the same varieties for about 20 days. As a consequence, there is an increase in alcohol content, a higher concentration in color and tannins, and the wine achieves new, more complex aromas and perfumes. Their Marano Amarone is produced by the traditional system used exclusively for the vinification of Amarone: The grapes are picked by hand in mid-October, collected on wooden trays and moved to well-ventilated lofts to dry until the end of January. The grapes lose 30-40% of their weight through evaporation with a resulting concentration of the sugar content. This often is advanced further by the effect of noble rot on some of the grapes. The crushing takes place in January and the must is fermented on the skins slowly and at low temperatures using indigenous yeasts. The wine is racked off these solids in March and continues to ferment on its lees in large oak barrels. The wine then ages for two to three years in large oak barrels and six months in bottle.

Posto Proprietor Piero Selvaggio, along with his talented Executive Chef Steve Samson and General Manager Santo Selvaggio, has designed the perfect menu to complement these intriguing Boscaini wines. We are certain to have a most delicious, informative and entertaining evening.

BOSCAINI WINES 2000 Pinot Grigio Valdadige, La Cros 1998 Valpolicella Classico, San Ciriaco 1997 Ripasso, Santo Stefano 1996 Amarone della Valpolicella, Marano 1995 Amarone della Valpolicella Classico, Ca' de Loi 1999 Recioto della Valpolicella Classico, Ca' Nicolis

POSTO MENU Warm Taylor Bay Scallop with Prosciutto & Leek Compote Bresaola with Arugula, Shaved Parmigiano-Reggiano, Lemon and Extra-virgin Olive Oil Zucchini Blossom & Ricotta Crespella with Mushroom-Truffle Sauce Gorgonzola-crusted Lamb Chop with Roasted Vegetables and Red Wine Sauce -OR- Almond-crusted Orange Roughy with Brown Butter Sauce Chocolate Ravioli with Hazelnut Ice Cream

The cost for this "Dinner with the Wines of Boscaini... at POSTO" is $75.00 each for the member and the first guest, all inclusive; additional guest and non-member reservations are $85.00 each. Full payment must accompany your reservation. No tickets are issued; you will be notified if your reservation cannot be accepted. Cancellation deadline for full refund is February 23. Space for this event is limited, so we encourage you to make your reservations promptly. For more information, please call the DUKE OF BOURBON at 818-341-1234.

Date: TUESDAY, FEBRUARY 26, 2002 Time: 7:00 P.M.

Location: POSTO RISTORANTE 14928 VENTURA BOULEVARD SHERMAN OAKS, CALIFORNIA

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