Additional information
| Weight | 7 kg |
|---|---|
| Dimensions | 26 × 16 × 32 cm |
| Colors | |
| Regions | |
| Types | |
| Vintages |
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LANGHE ROSSO FALETTO DOC 2017
LANGHE ROSSO FALETTO DOC 2017
£29.00 – £174.00 (Price for a single bottle) immediate availability
The Langhe Doc has gained considerable repute for its innovative viticulture and use of different varieties. The creativity this affords the local winemakers such as Cascina Bongiovanni has led to a new generation of high quality wines. Try it for yourself.CHARACTERISTICS:
| Designation | Rosso Langhe Faletto DOC |
|---|---|
| Grape Types | The grapes used are native, produced and processed under strict corporate control in the Langhe area. The secrecy used to assemble the grapes and produce this wine aims to give it uniqueness and distinction |
| Region | Piedomont (Italy) |
| Alcohol content | 14-14.5% |
| Bottle Size | 75 cl Bottle |
| Number of bottles produced | 2.000 |
| Aging containers |
225 liters French oak barrels |
| Aging |
The percentage of new and used containers is determine after the wine’s health and analytic assessment once it has finished fermenting. The period of permanence in the barrels also depends on the structure that the wine shows during ageing
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| Bottling period | Summer of the second year after the harvest |
Sommelier's Description
| Colour | Purple with mauve hues. |
|---|---|
| Scent | The assembly of three different grapes results in a very complex nose. It betters with a few years of aging in the bottle and its smell evolves. |
| Taste | In the first years it is characterised by a sweet pepper flavor typical of the Cabernet Sauvignon, while the aging in oak barrels gives it a scent of black pepper. |
The Cascina Bongiovanni vineyards are located in the heart of the Langhe, in the Barolo production area and more specifically in the municipalities of: Castiglione Falletto, Serralunga, Diano, Roddino and Monforte. These are very strong soils, capable of characterizing the wines produced on them.
The management of the vineyards is carried out mainly through manual operations, with the utmost respect for the environment and its products. From the nutrition of the vine roots to the labeling of the bottled wine, passing through the production of the sugary bunches and their consequent transformation, all phases of the process must be resolved in perfect harmony.
Matching recipes
ROASTED PEPPER WITH ANCHOVIES AND SALSA VERDE
INGREDIENTS:
- 1kg peppers, red and yellow
- 50g of flat-leaf parsley, stems removed
- 24 anchovy fillets
- 1 small garlic clove, peeled
- 2 tbsp of capers
- 50g of stale bread, crust removed
- 1 tbsp of white wine vinegar
- 150ml of extra virgin olive oil, plus more as needed
- Fine sea salt, as needed
- Freshly ground black pepper, as needed
HOW TO COOK
Preheat the oven to 200°C/gas mark 6
Pierce the peppers all over with a toothpick, then wrap in foil and place them straight onto the oven rack. Roast for 45 minutes, or until very tender
Meanwhile, make the salsa verde. Place the parsley, 6 anchovies, garlic, capers, bread and vinegar in a food processor. Blitz while pouring in the oil in a thin stream, until you have a creamy, slightly oily, pesto-like sauce. Season to taste
Cut the peppers in half and remove the stem and seeds. If you like, you can remove the skin, too. Arrange the peppers on a platter, then top with a spoonful of salsa verde and garnish with one or two anchovy fillets
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