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.
On the 16th of October 1989, going against the advice given to him by everyone, Giacomo Bologna carried out a late harvest of Barbera. “Ai Suma!”, “we did it!” he exclaimed when he tasted the wine: a new Braida Barbera was born from his far-sightedness and stubbornness. Since 1989 it has been made in only the best vintages.
Barbera d’Asti DOCG.
Made with late harvested 100% Barbera grapes in the hills planted with vines owned in Rocchetta Tanaro.
In the Cellar
Temperature controlled maceration on skins takes place for 20 days. The wine spends 15 months in oak casks and then ages in the bottle for a year.
Very deep ruby red colour with garnet highlights. Ample, rich and complex bouquet with numerous scents of fruit and a background of vanilla, liquorice and cocoa notes. Full, powerful flavour with a great structure, yet elegant and sensual at the same time, harmonious and very persistent. Ideal with roasts and meat dishes, also with sauces, and mature cheeses.