Chop the chicken into quite small, evenly si- zed pieces. Wash and dry them and then fry gently in a pan with butter, three spoonfuls of oil and a sliced onion for about 15 minutes. Wash the tomatoes and remove the seeds. Peel and chop them into small pieces and add them to the pan with the finely chopped car- rot and celery.
Add a ladle of water (or white wine), covering the pan with a lid. Last of all, add the parsley leaves, salt and pepper.
The term Curej originates from cureja, meaning a trouser belt or the long belt used in machinery for threshing grain. Curej is the nickname of the family, which looked after the soil since the beginning. The Barbera come exclusively from the hills of San Bernardo, where the quality of vines is excellent and the soil is unique.
Barbera d’Asti DOCG.
Barbera 100%. Ancient property of the Curej in the hills of San Bernardo, Rocchetta Tanaro. Average plant density of 5000 vines per hectare.
In the Cellar
Fifteen days of maceration on the skins, followed by maturation of three months in big oak barrels.
Purplish ruby red colour. Big and expressive, fruity and floral, blue rasperries, fresh cherry, wisteria, blond tobacco and liquorice. A surprising harmony of different scents. The taste is full and dry, sapid and fresh, well balanced among the spicy, fruity and floral notes.