Prepare the ragout by finely chopping the onion, celery and carrot and putting everything in a saucepan together with the meat, oil and butter. Add salt and pepper to taste. Cook over a low heat, stirring for a few minutes. Once the vegetables have softened and when the meat begins to brown, add the tomato purée diluted with a little water. Cover the pan and simmer gently for about an hour.
Peel the potatoes and steam them until soft. Mash until smooth while still hot. Mix the ma- shed potatoes with the flour, egg and a pinch of salt until the dough is soft and supple. When the dough is ready, shape it into rolls, cut them into blocks about 2 cm long and press them lightly with the prongs of a fork. Place them on a floured tablecloth. Cook them in plenty of salted water, lifting them out with a slotted spoon as they rise to the surface.
L’Uccellone was the nickname of a woman who lived on the hill where the vineyards were located. Her nose looked like a bird’s beak and she always wore black, and this is how she got her nickname in the village.
Barbera d’Asti DOCG.
Made with 100% Barbera grapes in the hills planted with vines owned in Rocchetta Tanaro.
In the Cellar
Temperature controlled maceration on skins lasts 20 days. The wine is then transferred to oak barrels where it ages for 12 months, before ageing for another 12 months in the bottle.
Very deep ruby red colour with garnet highlights. Rich and complex bouquet with outstanding concentration and density; scents of red berries and forest fruits are particularly evident, with a background of minty spices, vanilla and liquorice. Generous flavour with excellent body and remarkable structure, a perfect combination of the characteristics of the grape and the contribution of wood, resulting in refined smoothness and class, with a very long aromatic persistence. Ideal with roasts and meat dishes, also with sauces, and mature cheeses.