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62 { THE SOMM JOURNAL } OCTOBER/NOVEMBER 2018 EXCLUSIVITY AT SPAGO After serving as the ofcial sparkling wine sponsor of the Emmy Awards for four consecutive years, Ferrari has also of - cially cemented its place as a go-to luxury sparkler for the Hollywood elite. Ferrari's wines, made under the crisp, clear skies of the Italian Alps, were a superlative match for this year's Governors Ball, themed "Emmys Under the Stars" and held in a dramatic open-air venue with views of the glittering city of Los Angeles. "We are proud to celebrate the Televi - sion Academy's 70th Emmy Awards season and the tremendous artistic accomplish- ments of the television industry in the past year," commented Matteo Lunelli, Presi- dent and CEO of Ferrari Trento. "We are honored to have been chosen once again as the toast of excellence in television entertainment, and we are also delighted to bring a touch of Italian lifestyle to this glamorous season of celebration." The Emmy Awards represent only one facet of Ferrari's California takeover : The brand's leading on-premise account in the U.S. is Wolfgang Puck's legendary Spago in Beverly Hills, where Ferrari's sparkling wine pairs exceptionally well with the restau - rant's famous smoked-salmon pizza. Wine & Spirits Director Phillip Dunn does not hold back when asked about Ferrari's place in the world of luxury Italian sparkling. "Take Franciacor ta and Trentino, the two regions that in my opinion are the pinnacle of Italian metodo- classico sparkling wine production. Though Franciacor ta may be more associated with the luxury sparkling wine category, I think Ferrari as a producer can stand up to the best Franciacor ta has to offer," Dunn says. "They don't cut corners at any level. From the Brut all the way up to the Giulio Fer - rari, their quality, to me, is unmatched in Trentodoc production." Dunn shows his commitment to the brand by offering Ferrari SKUs both on the bottle list and by the glass at Spago. Selling more than 500 bottles annually, Dunn on average pours six sparkling wines out of roughly 20 total wines on the by-the-glass menu. "Ferrari is the only non-Champagne offered and it does quite well," he says. "Sometimes people don't want to pay $30 for a glass of Champagne—I can give them the Brut for $15 and still offer traditional- method quality at half the price." Dunn also features two additional Ferrari offerings by the bottle and half- bottles of the brand's rosé, as well as the top-end Giulio Ferrari Riserva del Fonda - tore. Spago uses the Brut in its catering program—which Dunn says helps drive sales—and with Ferrari also offering the Brut in magnums, the company naturally ts the luxury ideal for Spago's well- heeled clientele. "Our guests like glitz, and we sell a lot of magnums over the holidays," Dunn says. left to and Ferrari has been under the steward- ship of the Lunelli family for three generations. Pictured from left to right are Marcello, Camilla, Matteo, and Alessandro Lunelli. PHOTO COURTESY OF TAUB FAMILY SELECTIONS