Riserva Giulio Locatelli
Chardonnay 100% – DOC Friuli Colli Orientali
Ponca (eocene marl)
A portion of the must (80%) is fermented at a temperature controlled in steel, while the remainder part (wich ferments in tonneaux) runs also the malolactic fermentation, at the end of the alcoholic one.
After 12 months aging in their respective receptacles, they are blended and bottled.
Subsequently, the bottles rest for another 14 months.
Intense, yogurt, custard, peach quince; mineral notes.
Dry, fruity, round. Elegant, soft. High acidity and minerality.
Strong fish dishes like sardines, white meats with cream sauces.
Serving temperature 10 – 12 °C
Gilbert & Gaillard
We dedicated our most important 4 wines to Giulio Locatelli who in the 1968 bought Tenuta di Angoris and immediately started to manage it with the entrepreneurial and visionary spirit that has always distinguished him.
These prestigeous wines talk about him: the elegance of Spìule Chardonnay of the Colli Orientali, the harmony of the Langor of the Collio, the character of Ravòst Merlot and the boldness of Pignolo.
We love it with:
ROAST VEAL WITH POTATOES
To prepare the roast veal in with potatoes start with the latter. After washing and drying them well, peel them and then cut them into cubes of about an inch or so; the most important thing is that they are all the same thickness. Pour them into a bowl and add the oil, salt and pepper and peeled garlic.
Add a sprig of chopped rosemary and mix everything, with your hands or with a wooden spoon, then transfer to a dripping pan greased with oil and bake, in a preheated oven in static mode, at 400° F (200° C) for 20 minutes.
In the meantime, tie up the roast. First of all, remove the whitish tissues that could turn hard during cooking, making the meat tough. So with one hand you hold a raised flap of meat while with the other hand you use a sharp knife, the one for filleting fish will do, then keep trimming these parts until the piece of meat is completely clean. Now you can tie it together. Unroll a large amount of kitchen string and place it underneath the meat lying horizontally on the cutting board and arrange to tie the meat with string.
Splint the meat by passing the other sprig of rosemary under the knots and then salt and pepper the cutting board. Place the piece of meat on it and start massaging it, making the seasoning stick to all the parts.
Heat the oil in a frying pan and add the meat, leaving it sealed on all sides over a medium-high flame. Every minute or so, to turn it with tongs or wooden spoons making sure that the meat browns well.
When all sides of the piece of meat are well sealed, steam with the white wine and let it evaporate for a few moments, then turn off the stove. Put the meat on the center of the drip pan by making space among the potatoes.
Sprinkle the piece of veal with the sauce and insert a roast thermometer until it reaches the center of the meat. Continue cooking at 400° F (200° C) , until the meat thermometer reaches 150° F (65° C), approximately 35 minutes. After your roast veal with potatoes is done: wait a few minutes before removing the string and slicing this treat!