The wine’s great tonicity harmonises well with younger versions not matured in oak thanks to the fleshiness and well-designed tannin.
Makes a good pairing with Roast Beef.
Lean, savoury, simply dressed with salt and pepper, the meat is baked dry for over 8 hours. The result is a roast beef with a golden surface and pink interior, whose slices, tender and tasty, are ideal hot or cold, either as they are or with some fruity extra virgin olive oil.
Matches also with Roasted pork spareribs.
These pork spareribs from pigs bred in Italy are roasted and browned in the oven, enriched with spices and natural flavourings. Their taste is rich, aromatic and appetising. For consumption, take the ribs out of the bag and cook them in the oven for 15 minutes at approximately 200°C. Excellent also prepared in a frying pan, on the grill or barbecue. It does not contain gluten and lactose.