Dice the veal and pork, sauté in a pan with the oil, garlic, onion, carrot, rosemary and ce- lery and, when browned, sprinkle with wine. Cook until the wine has evaporated, then add the sausage. Roast the rabbit separately and when the meat is well cooked, push it through a mincer.
Add the boiled and chopped spinach, gra- ted Parmesan cheese and nutmeg, mixing everything with the eggs, and season with salt and pepper. Knead the flour with the eggs and water into a smooth, consistent dough, and roll it out into a very thin sheet. Place small mounds of filling approximately one centimetre from the edge of the dough and spaced one centimetre apart. Fold the edge of the dough over the row of small mounds of filling and press down gently with your fingers. Use a serrated pasta wheel to divide the row of agnolotti and close them one by one by pin- ching the dough. Cook the agnolotti in salted water for three or four minutes. Drain, drizzle with melted butter, sprinkle with sage leaves and Parmesan cheese, and serve.
Il Bacialé”, in Piedmont dialect means the matchmaker and describes the person who arranged marriages between members of noble families in the area. This wine in fact originates from the perfect marriage of Barbera and other grape varieties.
Monferrato Rosso D.O.C.
Barbera, Merlot, Cabernet Sauvignon, Cabernet Franc, Pinot Nero. Grapes from properties between Castelnuovo Calcea, San Marzano Oliveto and Rocchetta Tanaro.
Each variety is harvested and vinified separately starting by degree of ripeness, from Pinot Noir, then Merlot, Barbera, Cabernet Franc and finally Cabernet Sauvignon.
Each variety is harvested and vinified separately as it ripens, beginning with Pinot Nero, followed by Merlot, Barbera, Cabernet Franc and, lastly, Cabernet Sauvignon. The hand-picked grapes undergo further selection by expert personnel, followed by destemming and soft pressing, which ensure that the grapes remain whole and prevent the formation of unpleasant herbaceous notes. Fermentation takes place in tanks made of steel, which prevents contamination better than other materials and guarantees better temperature control. The must is pumped over (roughly once every six hours, every day) during fermentation and délestage is carried out a couple of times in the first 15 days, for a total of about three weeks.
The wines are racked into barriques to optimise the stabilisation of the colour and malo-lactic fermentation.
This is followed by ageing in barriques, selected on the basis of the different types of wine, for 12 months and then blending. Blending is preceded by careful tasting to decide the composition, which can vary in terms of percentage every year.