Piedmont Selection

Dense, deep red with purple hues; a wonderful fragrance with greatly expressive appeal: blackberry and wood balm in a soft, calibrated succession. A flavour with an admirable soft-acid balance, and a full body that makes it fleshy on the palate.

It’s ruby red to the eyes, with subtle violet hues. The olfactory profile is rather broad, characterised by clean and persistent floral aromas: a vinous nose, pleasantly characteristic, stimulating curiosity and opening to a taste that immediately demonstrates a perfectly accomplished balance. Low acidity, a tannic structure of measured intensity, enveloping and pleasant overall, the Piemonte Dolcetto DOC is a different red from the usual, and never insipid.

Winemaking

To obtain a fully successful Dolcetto Piemonte DOC, the work begins with accurate research and detailed mapping of the best vineyards, where the vine can better express itself. Once the fruit choices have been made, matured in the Piedmont hills with a rich composition and excellent exposure, we proceed with harvesting and traditional winemaking. Some expert knowledge allows the full expressive potential of the grapes to be transferred to the must, the peculiarities that make the aroma of this red so fruity and personal.

Curiosity

Dolcetto Piemonte DOC owes its name to a characteristic of the grapes from which it is produced: sweet, precise, and characterised by a low acidity compared to its cousins ​​such as the Barbera and Nebbiolo. It is one of the most popular reds in Piedmont, pleasantly dry, satisfying and without overabundance. Compared to the Costafiore, which is more everyday, reassuring and definite in the influences of the land of origin, whereas the Costafiore is more thorough and austere. Definitely two wines to try, the two faces of a ‘Made in Piedmont’ red.

Ruby red wine with hints of vanilla and mature blackberries. Rosso della Terra has a good structure and a long aftertaste thanks to the ageing in small wooden casks.

Aged red wine. Selected red grapes produce this lively and elegant wine with an intense red colour and subtle orange tones. Its soft velvety bouquet results from a period of maturation in Slavonian oak barrels, ensuring a full and rounded taste.

In the glass, it offers a yellow straw colour, with slight greenish reflections. The perfume has echoes of flowers and fruit, with clear sensations of acacia and pear. On tasting, it is light and fresh, pleasant and lively.

Golden yellow with greenish hints, fine and persistent bubbles, intense and fragrant, with strong floral and fruity notes. Typical aroma of the Moscato grapes, well structured and smooth, with the right balance between acidity and sweetness.

INGREDIENTS: cultivated mushrooms "Agaricus Bisporus" 80%, Olive oil, breadcrumb (wheat flour, yeast, salt), salt, black truffle "Tuber Aestivum Vitt" 1%, parsley, yeast extract, wheat starch, garlic, flavouring, pepper.

STORAGE CONDITIONS: Store in a cold and dry place. Refrigerate after opening.

INGREDIENTS: Parboiled rice 78%, processed cheese powder (CHEESE, WHEY powder, salt), LACTOSE, vegetable oil preparation (palm oilm, glucose syrup, MILK protein), flavours, potato starch, salt, yeast extract, champignons mushrooms (Agaricus bisporus), onion powder, black truffle 0,15% (Tuber Aestivum vitt.). May contains traces of GLUTEN, CELERY and EGG.

STORAGE CONDITIONS: Store in a cold and dry place.

COOKING INSTRUCTIONS: Into a 16/18 cm diameter pot pour the contents of pouch in 550 ml (18,6 fl oz) of unsalted cold water. Bring to the boil on a medium heat, stirring occasionally to prevent sticking. Simmer for about 15 minutes until water is completely absorbed. Serve garnished with butter and cheese, if desired.

INGREDIENTS: mushrooms "Agaricus Bisporus", Olive oil, breadcrumbs, salt, black truffle "Tuber Aestivum Vitt" 1%, parsley, yeast extract, wheat starch, garlic, spices, pepper.

STORAGE CONDITIONS: Must be stored in a dry and cool place. Refrigerate after opening and use within a few days.

INGREDIENTS: durum wheat semolina, water, eggs 19.36%, black summer truffle (Tuber aestivum) 0.7%, porcini mushroom powder 0.5%, truffl e aroma 0.3%.

STORAGE CONDITIONS: Store in a cold and dry place.

COOKING INSTRUCTIONS: Put on the fire 1 litre of water and 10 grams of salt every 100 grams of pasta.

COOKING TIME: 6 - 7 minutes ca.

CHEF’S SUGGESTIONS: Cook the pasta in plenty of salted water, drain it and add it to the sauce. Serve with knob of butter or, to enhance the flavor, with the Giordano truffle butter.