Il Bruno dei Giusti
Monferrato Nebbiolo DOC
ALCOHOL CONTENT: 14,5 %
BOTTLE CAPACITY: 75 cl
ANNUAL PRODUCTION: 3.000 bottles
VINEYARDS LOCATION: Castelletto d’Orba
VINEYARDS HEIGHT: 250 m AMSL
SURFACE: 0.7 ha
VINEYARD AGE: 30-35 years old
VARIETY: Nebbiolo (100%)
The harvest is usually done in mid-October. The wine stays 15 months in barriques of second and third passage before being bottled.
COLOUR: red ruby tending to orange with the aging
NOSE: soft, with elegant floreal notes of violet and rose
TASTE: medium/full body, harmonic and with great elegance
IDEAL PAIRINGS: first dishes with red meat souce, grilled meat and medium aged cheeses
SERVICE TEMPERATURE: serve at 16-18 °C in big glasses
Food and wine pairings
Tagliolini with wild boar sauce
Prep time: 20 minutes + marinating
Serves: 4 people
- Egg pasta 400 g
- Wild boar (leg) 400 g
- Onions (small) 2
- Carrots 2
- Celery 2 stalks
- Monferrato Nebbiolo “Il Rocchin” 400 ml
- Tomato sauce 350 ml
- 2 cloves garlic
- Parsley to taste
- EVO oil q.s.
They are a tasty first course, with a taste
decisive and perfect for a meat-based menu to be accompanied with a good red wine… and our Monferrato Nebbiolo Doc is perfect!
Important in this, as in all cases in which game is cooked, is to learn how to remove the wild flavor from wild boar meat.
Nothing that a good marinade cannot solve.
For the rest, the recipe for tagliatelle with wild boar sauce is perfect for any occasion, from Sunday lunch to dinner with friends.
1) Start by marinating the wild boar meat. The previous evening, cut it into pieces and marinate it in a bowl with 200 ml of Monferrato Rosso, a carrot, a stalk of celery, an onion and parsley. The following day, drain the meat from the marinade (it should not be used but thrown away with the vegetables it contains).
2) Fry the remaining onion, carrot and celery and the garlic cloves in a pan with EVO oil. Once golden, add the minced wild boar meat and brown it for a few minutes. Blend with the 200 ml of Monferrato Nebbiolo Doc Il Rocchin remast, add the tomato sauce, and season with salt and pepper. Lower the heat to low and cook the sauce with the lid on. Continue cooking until it has thickened.
3) Cook the tagliolini in abundant salted boiling water, drain al dente and mix with the wild boar ragout.