Batasiolo Barbaresco DOCG 2019

Batasiolo Barbaresco DOCG is an elegant and structured red wine from Piedmont, Italy, crafted from 100% Nebbiolo grapes. This medium to full-bodied wine offers enchanting aromas of cherries, roses, and a hint of spice, with a refined palate featuring red fruits, earthy notes, and a touch of tobacco, balanced by firm tannins and a long, graceful finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

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.