Cabernet Sauvignon - Linea Classica
Grape Variety
Cabernet Sauvignon 100% – DOC Friuli
Soils Profile
Shallow with generous gravel-pebbly texture and reddish clay rich in iron and alluminum oxides.
Vinification
Grapes destemmed annd crushed; 8 days fermentation and maceration in stainless steel tanks.
Malolatic fermentation.
12 months aging in stainless steel tanks.
Tasting Profile
Ruby red with purple highlights.
Grapey, slightly herbaceous, spicy.
Medium structure, round with typical balsamic and fruit notes.
Food Pairing
Ideal with salami or try it with roast beef; polenta with cheese, medium aged cheese dishes.
serving temperature 16 - 18 °C
We love it with:
FILLET WITH PORCINI AND TRUFFLE
To prepare the fillet with porcini mushrooms and truffle, clean the porcini mushrooms thoroughly, then cut them into slices horizontally. Place 3 tablespoons of extra virgin olive oil in a non-stick pan and brown two cloves of crushed garlic, then add the porcini mushrooms and cook over a moderate heat for 7-8 minutes.
Season with salt and pepper; as soon as the mushrooms have softened, add the chopped parsley, mix well and turn off the heat. Finally, grate a few flakes of truffle, cover everything with a lid and set it aside.
Now take care of the meat: tie each beef fillet all around with kitchen twine, to keep its shape during cooking, then pour a drizzle of oil into a non-stick pan, where you will brown the meat. The fillets should cook for about 5 minutes on each side, over high heat. Towards half cooking, season the fillets by adding a pinch of salt; when the meat is cooked, garnish with grated truffle.
Now that the fillets are ready, start plating: take a serving plate and put some previously cleaned and washed songino on it, place the fillets on top and the porcini mushrooms on the side. Finish everything with grated truffle: your fillet with porcini mushrooms and truffle is ready to be served on the table!
