As we see from the label the wine is produced from “old vines”. We’ve got upper-medium intensity of flavors on the nose such as red berries, mint, some pine followed by smoky and earth notes.
Tannins are soft and acidity is significant in this medium bodied wine. The wine went very well with the “Rigatoni al ragu with mint” which I cooked at home.
I used “lamb” for this ragu which gave a different flavor to the concept. Cut the lamb into small pieces and cook with some olive oil in a pan together with some shallots and little garlic. Cut a few tomatoes into pieces and add them in the pan together with 3 cups of tomato paste just before the lamb gets cooked. Cook it and add some chopped fresh mint when the tomato sauce boils. Check the seasoning and turn the heat off.
Cook the rigatoni as “al dente” and finally put all sauce and pasta together in a plate. Add generous amount of grated Parmiggiano Reggiano cheese, chop some fresh mint by hand and add the fresh mints with some black pepper on the top…