RABBIT LIVER WITH BALSAMIC VINEGAR

WINES AND RECIPES

of the Bologna family

All recipes

WINES AND RECIPES

of the Bologna family

All recipes

SERVES 4

• 600 grams of rabbit livers

• balsamic vinegar

• oil

• butter

• salt

Sear the liver in a frying pan with hot oil. Allow to brown well then drain off the excess oil and add the balsamic vinegar and a pinch of salt. Allow the balsamic vinegar to evaporate. Add two knobs of butter to bind the sauce, ser- ve with blanched carrots or green beens sautéed with parsley.

It took us 35 legal documents and seven years to bring together the numerous parcels of land that make up Montebruna, a property with outstanding oenological value. When we succeeded, we were so ecstatic that we gave it both voice and verse, involving artists, poets and musicians, who have sung about this Barbera and its land, “a land that speaks”.

Appellation

Barbera d’Asti DOCG.

Grapes

Montebruna is a Barbera d’Asti DOCG that comes from 100% Barbera grapes owned in Rocchetta Tanaro.

In the Cellar

The must spends two weeks in temperature-controlled steel tanks, where it ferments, and is then transferred to large oak barrels to age for a year.

Tasting

Purplish ruby red colour. Very evident scents of ripe cherry and red berries. The flavour is deep, full and harmonious, with a persistent finish that lingers on the palate, ending with a hint of almond. Excellent, balanced, fragrant and very easy to drink, it accompanies pasta dishes, red and white meats, cheeses and cured meats.