Additional information
Weight | 7 kg |
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Dimensions | 26 × 16 × 32 cm |
Colors | |
Regions | |
Types |
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£33.00 – £198.00 (Price for a single bottle) immediate availability
Diciosu is the Cannonau in purity of Cantina Lilliu. It is a soft, round wine with a characteristic ruby red color. Thanks to its special processing technique in every glass of Diciosu resonate amplify all the best features of Cannonau. The Diciosu is intense and enveloping like its name, which in Sardinian means fortune, good luck. Diciosu won the gold medal at the international competition, Grenaches du mondeDesignation | Cannonau di Sardegna DOC |
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Grape Types | 100% Cannonau |
Region | Sardinia |
Bottle Size | 75 cl Bottle |
Production zone | Mid-west of Sardinia (Central Marmilla) |
Vinification |
Grapes introduced into the vinegar Ganimede along with an addition of Cannonau s marc |
Aging |
1 year in steel then in bottle
|
Cultivation | 100% chemical-free |
Weight | 7 kg |
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Dimensions | 26 × 16 × 32 cm |
Colors | |
Regions | |
Types |
Colour | Ruby red color |
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Scent | Persistent, very intense, fruity (black cherry and sun-dried tomato). Floral (violet and red rose) |
Taste | Soft, warm, fresh, quite sapid, persistent, intense, harmonic and elegant |
THE PROCESSING
Diciosu is produced with sunflower Cannonau grapes. His secret lies in the winemaking process developed by Cantina Lilliu who managed to get a Cannonau in purity, improved by himself. The grapes, strictly hand-picked and cultivated according to the techniques of synergistic agriculture in aridoculture, are immediately pig-smoked and introduced into the vinegar Ganimede along with an addition of Cannonau’s marc. These are skins, still rich in pulp and juice, exceeding the production of Pantumas, vinified in white. This is the secret of Diciosu: Cannonau’s grapes, together with Cannonau’s marc, give Diciosu the intense color and robust body, in addition to the noble tannins of a red character. Even Diciosu, like all the wines of the Lilliu Cellar, is completely devoid of chemical residues, as certified by quality assays.
INGREDIENTS:
350 grams wild board neck
4 Tbsp (20 grams) dried myrtle berries, divided
180 ml (3/4 cup) red wine, preferably Cannonau di Sardegna
50 grams (1/3 cup) minced carrot
50 grams (1/3 cup) minced onion
50 grams (1/3 cup) minced celery
Salt and freshly ground black pepper
2 Tbsp extra virgin olive oil
1 tsp cornstarch
HOW TO COOK
Pat the meat dry with paper towels and season with salt and freshly ground black pepper on all sides. Heat 2 tablespoons of olive oil in a frying pan and brown the meat on all sides over medium-high heat.
When the meat is nicely browned, transfer it to a plate and set aside. Add minced carrot, celery, and onion to the fat remaining in the frying pan, and season with salt. Stir over medium heat with a wooden spatula, scraping along the bottom to include all the browned bits in the sauce, until the vegetables are golden, 5 to 10 minutes. Deglaze with 180 ml of red wine. Add 2 tablespoons of dried myrtle berries and bring to a boil. Once it boils, reduce the heat and cook until reduced by half. Then turn off the heat. Add the juices that leaked out of the browned meat to the sauce as well. Bring the sauce to a boil, stirring, until it thickens. Turn off the heat. Taste and adjust the seasoning. Slice the meat and serve it with the sauce on preheated plates.
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