This is our go to dinner in my home. If you haven’t had beef cheeks then you are missing out! Granted this recipe takes a little time to make but the beauty of it is it freezes AWESOMELY.
Read more Alberto Bartali Brunello di Montalcino DOCG 2018
$150.00
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Brunello di Montalcino (brown one of Montalcino), is made from 100% Sangiovese from the Brunello di Montalcino region, which along with Barolo, was the equal first Italian wine region awarded DOCG status, the highest available. It is considered one of the greatest wines on earth. Made from a local clone of Sangiovese, called Prugnolo Gentile, which is thicker skinned, more tannic and acidic than the sangio clones of Chianti and elsewhere in Italy, Brunello is prized for its intensity and depth of flavour and ageability. The Bartali is a full bodied and sense enveloping wine, packed with cherries, tobacco, herbs, spice, espresso, leather and more. Powerful, long, persistent and finished with robust but fine tannins. This is already exceptional and will age magnificently.
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Wine Specs
Variety
Sangiovese
Region
Vintage
2018
Winery
Winemaker
Volpini Family
Body
Full
Sweetness
Dry
Drinking Window
Now - 2040
Bling
96pts Sam Kim
Alcohol %
14
Closure
Cork
Size
750 mL
Biodynamic
No
Bartali was founded in 1927 on the slopes of the hill nearby Monteriggioni in the heart of the Chianti region. These days the Estate is spread across 3 separate sites all of which produce exceptional wine. Whilst Chianti is the mainstay of production, Bartali also produce superb Vernacchia di San Gimignano, Orvieto, Brunello di Montepulciano, Rosso di Montepulciano, Vino Nobile di Montepulciano, and more.
A couple of favourites combine to make an amazing meal. Plain old ravioli livened with a premium filling and a killer topping. Memorable dish!
Ingredients
Pasta: 500g ‘00’ Flour 5 eggs tsp Salt Ossobucco Filling 3 Ossobuco 1 carrot 1 onion 3 cloves of garlic 2 sticks of celery 250g tin tomato 2 glasses of red wine Fresh thyme, rosemary and parsley 1 egg 20g bread crumbs Salsa Verde: 1 cup flat-leaf parsley leaves 1 cup basil leaves 1 garlic clove, chopped 2 teaspoons capers, drained (anchovies can be used as an alternative or additionally) ½ cup extra-virgin olive oil 1 lemon, juiced salt and pepper to tasteMethod
Ossobucco filling: Seal the meat in a pan and place on an oven tray. In the same pan brown all the vegetables and then place on top of meat in tray, pour over the wine and the herbs. Cover the tray with foil and bake in the oven at 220°C
Our Italian Imports have landed!
We tasted hundreds of wines earlier this year at the massive German Trade wine fair, Prowein, at the Italian wine expo Vinitaly and throughout various Italian wine regions. Overseas we tasted and reviewed the wines at least twice and then we did it all again as a panel back in Australia, tasting and reviewing the best wines from those shortlisted for consideration. We settled on a very select few - just the 17 superb wines which are now in stock. Drum roll please…
Here’s a little info on each of the wineries from which we have chosen to import these beautiful wines:
Ca’ de Lion is a boutique producer which has been based in the Piedmont since 1655, making wine for many, many years. We’ve chosen to start with two of their brilliant Barberas from Asti. These are exceptional examples of Barbera and we
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