• 500 grams of Fassona beef (125 grams per portion)
•extra virgin olive oil
A very good cut of meat (the thigh) is needed to prepare this recipe: the quality must be excellent and the source reliable.
In Piedmont, it is included among cold starters but it can also be presented as a main course. Whether served as a starter (portions of approx. 80-100 grams per person) or as a main course (portions of approx. 125 grams per person), the meat must be finely chopped and seasoned with oil, salt and pepper.
We really believe in Grignolino. Year after year we are becoming increasingly convinced by the fruit grown in this viticultural property, on one of the hills overlooking Rocchetta Tanaro, where soil rich in clay and silt (limo in Italian) offers the wine its unmistakable structure and its name, Limonte.
Grignolino d’Asti DOC.
100% Grignolino, land in the municipality of Rocchetta Tanaro, planted in 2010, a plant density of 5500 vines per hectare, southerly/easterly exposure. Soil composition: 40% silt, 30% sand, 30% clay.
In the Cellar
Temperature controlled fermentation in stainless steel. After spending about four months in steel tanks, the wine ages in the bottle for an additional two months.
Bright garnet red with ruby highlights. Floral scents featuring rose, freshly cut hay, fruit such as apricots and yellow plums, accompanied by a corollary of wild strawberry, raspberry and cherry. Fresh and vinous palate, elegantly fleshy, featuring the same rose and fruits expressed in the nose with the same intensity. Initially fine tannins subsequently grow in importance. Good balance and persistence.
Serve at 8-12°C in spring and summer and at 15-18°C in autumn and winter.