Original price was: € 11,00.€ 10,90Current price is: € 10,90.
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Ribolla Gialla – IGT Isonzo: an native grape variety of Friuli Venezia Giulia characterized by small berries with thick skins.
An excellent wine with delicate and floral aromas, fresh and balanced.
A straw-yellow wine with greenish highlights.
Is well suited to all occasions.
Ribolla Gialla 100% – IGT Venezia Giulia
Composed of pebbles and stones, red clay rich in aluminium and iron oxides.
White
12,0% Vol
0,75 L
After a short cold maceration, the fermentation of the must takes place at a controlled temperature.
Then the wine is left to rest 5 months in stainless steel tanks.
Straw yellow with slight green hues.
Delicate and floral aromas of acacia and lemon, with hints of aromatic herbs.
Well-balanced, tasty, strong acidity and minerality.
Ideal with San Daniele Ham, raw fish, shellfish, vegetarian dishes, soups.
Serving temperature 10 – 12 °C
The center of the estate of Tenuta di Angoris is on the outskirts of Cormons, on the DOC area named after the Isonzo River that flows a few kilometres further south. Within a patchwork of cultivated lands and woods, 55 hectares of vineyards surround the company. Soils with little limestone and rich of noble clay mixed with red gravels are the terrain for one of the “hottest” areas of Friuli wine production.
Villa Locatelli is a dynamic line, suitable for every occasion, expressing the freshness and liveliness of the Friuli Isonzo DOC area.
First of all, it starts with cleaning the lobster. After that take the lobsters and with a knife divide them in half for the length, then break the walls of the claws with the help of a nutcracker, so that the meat contained in them releases the tasty liquids, and finely chop the shallot and brown it in a non-stick pan with the oil and the unpeeled garlic cloves; when the garlic is golden, remove it with kitchen tongs and place the lobsters in a pan, letting them sauté for 3-4 minutes. Deglaze with the white wine and cook over moderate heat for 2 minutes, then add the tomato puree which must be quite thick and cook for another 4-5 minutes, allowing the sauce to dry and turning the lobsters from time to time for even cooking.
When the lobsters are ready, remove them from the heat and place them on a cutting board; prolong the cooking of the tomato sauce for another 15 minutes, adjusting with salt and pepper. Meanwhile, place a saucepan with plenty of salted water on the stove that you will need for cooking the pasta. When the water has almost boiled, cook the spaghetti al dente. Drain the pasta and add it to the sauce, mixing well with a spatula or a wooden spoon.
Cut the lobster pulp into chunks, then with a knife cut the claws and remove the pulp contained in them with a teaspoon. If you want, you can keep the armor for the final presentation. Add the pulp, keeping a small amount aside to decorate the dish, and sauté the spaghetti with the sauce for 2 minutes. Finally turn off and add the finely chopped parsley to the spaghetti. Once ready, with the help of a pastry cutter, place the spaghetti on a serving dish: enjoy your meal!
For assistance,
contact Customer Service at [email protected]
Or by telephone at 0481/60923 (ext. 1)
