|Dimensions||26 × 16 × 32 cm|
£29.00 – £174.00 (Price for a single bottle) immediate availabilityFor this new wine Caven Camuna wanted to give a name that brought back to “Camuna” civilization, present in the past in Valtellina. The symbol represented on the label is a stylization of the “4 Rose Camune”, also the official symbol of Regione Lombardia. This great wine is obtained from the vinification of Nebbiolo "Chiavennesca" grapes.
|Designation||Alpi Retiche Rosato IGT|
|Grape Types||100% Nebbiolo - Chiavennasca|
|Bottle Size||75 cl Bottle|
|Vineyards||Personally followed by the winemaker Stefano Nera and by the collaborators of the farm; falling on the Rhaetian side of the Alps, from east to west, with southern exposure. For the production of this wine the grapes come from a vineyard that, among all our vineyards,the winemaker believes to be the most suitable for quality, care and intrinsic characteristics of the grape.|
Once harvested, the grapes are de-stemmed,pressed and for about 15 hours the skins remain in contact with the must. In this way, after removing the liquid part of the must, and have gently pressing the skins, you get a must partially cleaned of pink color.
After fermentation, the wine is left decant spontaneously for about a month, making sure that the malolactic fermentation does not take place . In this way on the must is maintained an important acid content, that will give freshness and longevity to the wine.
|Dimensions||26 × 16 × 32 cm|
|Colour||Cherry color; this pink color, called “cerasuolo” was chosen as it recalls the color of cherries.|
|Scent||Bouquet: cherry, raspberry, strawberry|
|Taste||Decided, the fruit perceived olfactively come back to the taste, intense flavor and light tannic note, characteristics coming from the kind of vinification, but above all from the vine, very harmonic and balanced|
In 1986 just after completing his studies in Enology the founder Stefano Nera had the idea of experimenting for the first time the “pink vinification” of the Nebbiolo “Chiavennesca” graps. The result was a very interesting product, a little light in color, but with fine and elegant aromas, low in alchol, with the right acidity and natural minerality.
HOW TO COOK
Finely chop the shallot and brown in a pan with a drizzle of olive oil, then add the rice and toast for a few minutes on a high heat until golden brown.
Pour in a cup of white wine and continue cooking for 15-16 minutes, adding ladles of boiling broth, stirring carefully and seasoning with salt and pepper.
Five minutes before the rice is cooked, add the shelled fava beans and the bresaola cut into strips and finish cooking, stirring continuously.
When the rice is completely cooked, add the chopped chives, turn the heat off and melt in the butter and grated Grana Padano.
Serve the risotto warm, with a sprinkle of grated lemon peel and some freshly ground black pepper.
There are no reviews yet.