Romantic Dinner for 2 People - Aosta Valley Traditions - Ragù di Camoscio & Pappardelle & Fumin

Aosta Valley red wine Fumin "Les Crêtes

Grape variety: red, Fumin 100% (indigenous variety).

Annual production: 12,000 bottles.

Vinification: destemming of chilled grapes, fermentation for 12 days in stainless steel at a temperature of 24°C, with daily pumping over. Maturation for 12 months in 300 l French oak. Bottle-ageing for 6 months.

Sensory notes: intense ruby red with violet reflections. Fruity nose, with hints of leather and spices. With great character, the palate is juicy and fragrant with soft tannins and notes of vanilla, juniper and tobacco. Persistent, with liquorice on the finish.

Serving temperature: 17/18 °C

Recommended pairings: carbonada with polenta, venison mocetta, braised game.

Curiosity: the name Fumin derives from the smoky grey colour of its berries, which are rich in bloom. Traditionally used in blends for its intense colour, it risked extinction in the 1970s when, saved by local vignerons, it became part of the Valle d'Aosta DOC. It is vinified for the first time in purity by Les Crêtes in 1993, proving to be a wine of great elegance, suitable for long ageing in the bottle

Chamois Ragout 'Alpe Magna

PURETIES

One of the noblest game meats in the Dolomites, processed by hand with an artisanal, coarse cut and combined with fresh vegetables with a hint of orange to create a ragout with a fresh, aromatic flavour.

INGREDIENTS

Chamois meat 50%, fresh vegetables in varying proportions (onion, celery), Italian tomato, Trentino red wine (sulphites), tomato concentrate, butter, Italian extra virgin olive oil, rice flour, sunflower oil, sea salt, natural flavourings, spices, orange peel. NO ADDED PRESERVATIVES AND GLUTEN-FREE.

Pappardelle with Wheat Germ "Antico Pastificio Morelli

Typical Tuscan pasta, similar to tagliatelle but 1.5 cm wide.

Produced with Tuscan durum wheat semolina, handmade, bronze-drawn, and dried at low temperature. They are characterised by the presence inside them of wheat germ, the heart of the wheat grain, rich in flavour and nutrients. Normally during the milling of the wheat grain, the germ is removed, to facilitate the preservation of the flour. Pastificio Morelli, through the use of artisanal techniques, manages to reinsert it, because it is processed fresh immediately.

After years of using wheat germ, the Antico Pastificio Morelli has succeeded in obtaining a pasta with an extraordinary and unmistakable flavour. During cooking, an intense aroma of wheat is released and the water is tinged slightly green by the presence of the fresh wheat germ.

With their excellent wheat flavour, they are perfect for express cooking, combined with traditional meat sauces, even in white.