The nose is very ample and complex with notes of violet and spices. The taste is rich of smooth tannins with notes of red mature fruity, tobacco and vanilla.
Analysis: 14-14.5% alcohol / volume Varietal: 100% Nebbiolo Vineyards: South-facing vineyards located around Barolo production area. Grape-yield of 8 tons/hectare. Manual harvest. Winemaking: Alcoholic fermentation and maceration for 16-19 days. Then maturation in wooden cask for 2 years and for 6 months in bottle before sale. Pairing: Ideal with roast, game and stew.
WINERY’S NOTES: Barolo is the icon of Piedmont wines. This Barolo is produced according to tradition with long maceration and maturation in big wooden casks. This is a Barolo to age in cellar, but is also great to drink when released.
Red intense in color, the nose is ethereal and complex with notes of red and black fruit, chocolate and cocoa. The taste has a good structure and complexity with notes of black cherry and sweet tobacco.
Analysis: 14-14.5% alcohol / volume Varietal: 100% Barbera Vineyards: Selected vineyards for soil quality and exposure (from south-east to south-west). Guyot training system, and manual harvest. Grape-yield of 7 tongs/hectare. Winemaking: Temperature-controlled alcoholic fermentation and maceration for 20 days. Aging for 12 months in barrel and for 6 months in bottle before sale. Pairing: Ideal with red meat and game but you can enjoy Nizza “San Luigi” as a meditation wine.
WINERY’S NOTES: The new designation Nizza DOCG is recognized as the summit of the appellations of Barbera grapes in Piedmont. Nizza’s production is restricted to selected vineyards around the Nizza Monferrato village. These vineyards benefit from great exposures (from southeast to southwest) and very low yield (7 tons/hectare). The result is a complex and intense wine with an extraordinary potential for aging. Nizza “San Luigi” is the icon wine of the Fratelli Aresca Estate and their best interpretation of Barbera. It’s named after their founder Luigi Aresca who always believed in the potential of this great grape variety. Nizza “San Luigi” ages for 12 months in barrel and for at least 6 months in bottle before sale.
ABOUT THE WINERY: Located between Langhe-Roero and Monferrato, in a unique land recognized by UNESCO as a World Heritage Site, the winery was a dream realized by Piero and Luigi Aresca back in 1952. These two winegrowers turned their passion into a family business that has never left the rows of Mombercelli. The vineyards are cultivated with respect to the traditions of these ancient lands and the uniqueness of the terroir. Learn more here. >
3 tablespoons butter, plus 1 tablespoon for tossing the pasta
½ cup chopped onions
⅔ cup chopped celery
⅔ cup chopped carrots
¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
black pepper, ground fresh from the mill
1 cup whole milk
1 cup dry white wine
1½ cups canned imported Italian plum tomatoes, cut up, with their juice
1 ¼ to 1 ½ pounds pasta
freshly grated Parmigiano-Reggiano cheese at the table
Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating — about ⅛ teaspoon — of nutmeg, and stir.
Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add ½ cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
Ruby red in color with a very fruity nose and taste with hints of plums and raspberry.
Varietal: 100% Dolcetto Analysis: 12.5-13% alcohol / volume Vineyard: Located in Monferrato area with a yield of 8 tons/hectare. Manual harvest. Winemaking: Temperature-controlled alcoholic fermentation with short maceration on skins. Then aging in steel tanks for at least 6 months. Pairing: Ideal with delicate dishes such as pasta and soup.
WINERY’S NOTES: Dolcetto di Ovada is a fruity red wine with a dry lingering aftertaste. It is smooth and balanced with a touch of spiciness. It is the perfect everyday red wine.
ABOUT THE WINERY: Located between Langhe-Roero and Monferrato, in a unique land recognized by UNESCO as a World Heritage Site, the vineyards are cultivated with respect to the traditions of these ancient lands and the uniqueness of the terrior. Learn more here. >
Perfect Pan Fried Fish in Basil Lemon Butter Sauce
1 ½ pounds cod, tilapia, rockfish, or any other white fish you like
¾ teaspoon garlic salt (or ½ teaspoon salt + ¼ teaspoon garlic powder
⅓ cup flour
¼ cup olive oil
4 cloves minced garlic
pinch of red pepper flakes
3/4 cup low sodium chicken stock
4 tablespoons cold butter, cut into 16 cubes
3 tablespoons each: fresh lemon juice and fresh chopped basil, for finishing the sauce
SEASON: To get the best crisp on the fish, pat both sides of the fish with paper towels until dry. Season the fish with a small pinch of salt, making sure to flip and salt both sides. Place the flour in a shallow dish and season with garlic salt. Whisk to combine. Dredge the fish in the flour, making sure to coat both sides. Make sure to shake off excess flour.
FRY: Add the olive oil to the pan over medium heat and allow for it to heat through. When hot, fry the fish for 3-4 minutes flipping halfway. Depending on the thickness, you might need to cook the fish for longer until it’s cooked through. Remove the fish to a plate and set aside.
SAUCE: There should only be about a tablespoon of oil remaining. If there is more, drain all but a tablespoon from the pan. Add the garlic into the skillet and fry in the oil for just 15 seconds. Add in a pinch of red pepper flakes, chicken stock, and lemon. Kick the heat to the highest setting, allow the sauce to reach simmer then reduce the sauce for 2 minutes. Lower the heat to the lowest setting, then add in two small cubes of butter and allow it to melt into the sauce slowly while you stir or swirl the pan with the handle. Continue adding two small cubes of butter at a time until all the butter is used up. Take your time here, don’t rush this. Add in chopped basil and stir to combine. Plate the fish with cooked rice or roasted vegetables and top with basil lemon butter sauce!
This light straw-yellow wine with green reflexes has a personal aroma of flowers and fruits with hints of apple and pear. The taste is fresh, dry and savory.
Varietal: 100% Cortese Analysis: 11.5-12% alcohol / volume Vineyards: Located in Monferrato area. Manual harvest. Winemaking: The hand-picked grapes are soft-pressed and then follows temperature-controlled alcoholic fermentation. Aged on the lees for 3 months in steel tanks. Pairing: Ideal with sea food, fish and as aperitif
WINEMAKER’S NOTES Cortese is one of the most cultivated vine variety in Piedmont. It has a delicate bouquet hinting at green apple and exotic fruity. The taste is fresh with notes of pear and peach. It pairs well with fish-based dishes.
ABOUT THE WINERY: Located between Langhe-Roero and Monferrato, in a unique land recognized by UNESCO as a World Heritage Site, the vineyards are cultivated with respect to the traditions of these ancient lands and the uniqueness of the terroir. Learn more here. >