|Dimensions||26 × 16 × 32 cm|
£30.00 – £180.00 (Price for a single bottle) immediate availabilityArtisans of taste, the experts of Cantina Lilliu have managed to obtain a wine that perfectly reflects its name: Biatzu, which in archaic Sardinian means robust, healthy. Biatzu is a blend of Cannonau and Bovale (Sardinian), plus Cabernet Souvignon, Merlot and Syrah (French), which amplify its strength and solidity. As in a welltuned orchestra, diversity becomes an added value capable of emanating a unique and consistent melody that enhances every element of taste
|Designation||Rosso Sardegna IGT|
|Grape Types||Blend of Cannonau and Bovale (Sardinian) with Cabernet Souvignon, Merlot and Syrah (French)|
|Bottle Size||75 cl Bottle|
|Production zone||Mid-west of Sardinia (Central Marmilla)|
Soft, carried out through the ganimede method
One year in steel and then in bottl
|Dimensions||26 × 16 × 32 cm|
|Scent||Very fruity, spicy, wrapping, persistent, soft, bodied, hints of mature red fruits.|
|Taste||Smooth, pleasing, palatable wine rich in noble tannins extracted directly from the grapes|
The Biatzu is vinified through the innovative Ganimede method, a special technique that
utilizes clean energy by allowing gentle and microbiologically intact dough processing. It is thus possible to obtain a smoother, pleasing, palatable wine rich in noble tannins extracted directly from the grapes. All vineyards – cultivated with the techniques of synergic agriculture in aridoculture – are vinified separately and gathered together with ready-made wine. The fermentation lasts seven days. When finished, the wine is poured several times until it is perfectly clear. Only at this point the product is bottled to complete the aging path. Biatzu, like all the wines of the Lilliu Cellar, is completely devoid of chemical residues, as certified by quality assays.
HOW TO COOK
Drain the tomatoes, reserving their juice. Strain the captured juice to hold back the seeds. Using your fingers, push out the excess seeds from each tomato. Chop the tomatoes and set the tomatoes and juice aside. If using pancetta, chop it finely. If using bacon, drop it into boiling water to cover and blanch for 30 seconds. Drain, rinse in cold water, and drain again. Chop finely.
In a saucepan over medium heat, warm the olive oil. Add the onion. Sauté the onion until it is translucent, about 3 minutes. Add the pancetta or bacon; reduce the heat to medium-low and sauté until the onion is totally softened and the pancetta or bacon has colored, about 8 minutes or so. Add the ground meats, parsley, basil, and sage and sauté until the meat is colored but not hard, about 2 minutes. Add the tomatoes and juice and the tomato paste. Stir well and simmer, still over medium-low heat, for 5 minutes; then stir in the wine or water. Cover partially and simmer over the gentlest possible heat until the liquid thrown off by the tomatoes is evaporated and a thick sauce is formed, about 1 hour, adding water if necessary to prevent the sauce from becoming dry. Season with salt and pepper.