Pink, with pretty aromas of strawberries and redcurrants, this is lively and fresh on the palate, with a pure red berry and strawberry fruit core and mouth-watering acidity. A slight hint of elegant Nebbiolo tannin adds some texture. This is a charming rosato, from one of Barolo's rising stars.
Region
Specifications
-
Cellaring
Drinking well now, will keep. -
Varieties
Nebbiolo Blend -
Vintage
2019 -
Alcohol Content
12.5% -
Farming Practice
Organic -
Closure
Screwcap -
Bottle Size
750ml
Food Pairings & Recipe
Food Pairing
• Fregola with Vongole & Gamberi
Fregola with Vongole & Gamberi
INCREDIENTS
500 gm fregola
400 ml white wine
Qtr ltr chicken stock
Half portion of saffron threads
1 kg Vongole
40 ml Colonna Chilli infused olive oil
4 finely chopped shallots.
4 finely chopped garlic cloves
8 medium uncooked peeled prawns
2 sliced calamari tubes
Handful coarsely chopped flat-leaf parsley
Finely grated rind and juice of 1 lemon
METHOD
1. Bring a pot of water to the boil and add the Fregola and cook between 12-14 minutes. When it is cooked, strain and set aside.
2. In a saucepan add the white wine, stock and pinch of saffron to the boil , add the clams and cover.
3. Shake intermittently and remove clams in batches as they open and set aside.
4. Drain the cooking liquid through a sieve and set that aside also.
5. In the same saucepan, bring the chilli oil up in temperature and add the shallots & garlic bringing them to colour, finally adding all the ingredients set aside and stiring through.
Expand recipe
Food Pairing
• Fregola with Vongole & Gamberi
Fregola with Vongole & Gamberi
INCREDIENTS
500 gm fregola
400 ml white wine
Qtr ltr chicken stock
Half portion of saffron threads
1 kg Vongole
40 ml Colonna Chilli infused olive oil
4 finely chopped shallots.
4 finely chopped garlic cloves
8 medium uncooked peeled prawns
2 sliced calamari tubes
Handful coarsely chopped flat-leaf parsley
Finely grated rind and juice of 1 lemon
METHOD
1. Bring a pot of water to the boil and add the Fregola and cook between 12-14 minutes. When it is cooked, strain and set aside.
2. In a saucepan add the white wine, stock and pinch of saffron to the boil , add the clams and cover.
3. Shake intermittently and remove clams in batches as they open and set aside.
4. Drain the cooking liquid through a sieve and set that aside also.
5. In the same saucepan, bring the chilli oil up in temperature and add the shallots & garlic bringing them to colour, finally adding all the ingredients set aside and stiring through.
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Returns
- Sale price
- $23.99
- Regular price
- $23.99