Batasiolo Barbaresco DOCG 2019

The color is deep garnet red. The bouquet has all the typical aromas of the grape nebbiolo after the aging period provided by the process of production, showing the dried fruit, flowers, spices, sweets, and the typical delicate herbaceous aromas. In the mouth, the perfect balance between tannins, freshness and the alcoholic content, offer truly powerful sensations but absolutely elegant and pleasing. Good intensity and persistence put this wine one of the best expressions of the Lange.

Type: Red Wine
Style: Medium-bodied, Elegant
Grape Varietal: Nebbiolo
Tastes Like: Comparable to a Pinot Noir, with red cherries, dried roses, and earthy spice, finishing with refined tannins and structure.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Limestone and clay soils
Aging: 18 months in oak
Serving Temperature: 16-18°C

Batasiolo is one of Piedmont's most renowned wineries, celebrated for its exceptional Nebbiolo-based wines. Their Barbaresco DOCG is a testament to their expertise and dedication to showcasing the elegance of this iconic varietal.

Seafood: Grilled tuna steak or octopus carpaccio.
Poultry: Duck breast with cherry glaze or roast quail.
Vegetarian: Wild mushroom risotto or eggplant parmigiana.
Meat: Braised veal shank or lamb chops with rosemary.

Taleggio: Creamy and tangy, complementing the wine's structure.
Fontina: Smooth and nutty, balancing the wine's tannins.
Parmigiano-Reggiano: Aged and savoury, enhancing the wine's depth.
Gorgonzola Dolce: Creamy and mild, providing a delightful contrast to the wine's complexity.

Wild Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 200g mixed wild mushrooms, chopped
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1/2 cup dry red wine
• 4 cups vegetable stock
• 1/4 cup Parmesan cheese, grated
• 2 tbsp olive oil
• 1 tbsp butter
• Salt and pepper, to taste

Instructions:

1. Heat olive oil and butter in a pan. Sauté onion, garlic, and mushrooms until softened.
2. Stir in Arborio rice and toast for 2 minutes. Deglaze with red wine and reduce slightly.
3. Add vegetable stock one ladle at a time, stirring until absorbed before adding more.
4. Once the rice is creamy and tender, stir in Parmesan cheese. Season with salt and pepper.
5. Serve hot, garnished with additional Parmesan and parsley if desired.

Tip: Pair with Batasiolo Barbaresco for an indulgent and harmonious meal.