Romantic Dinner for 2 People - Traditions of Emilia Romagna - Ragù Alla Bolognese & Tagliatelle & Sangiovese

Emilia Romagna Red Wine Sangiovese di Romagna DOC Superiore Riserva "Amedeo" "Zavalloni

GRAPES: Sangiovese 100%

VINEYARD: "old" vineyard

Planted by grandfather Amedeo way back in 1968 when the so-called 'rooted vines' of nurseries did not yet exist, but 'the wild' was planted and the following year the varieties and clones that had existed for centuries in our territory were grafted onto it.

YEAR OF PLANTING: 1968

EXPOSURE: north-west

TRAINING FORM: double inverted

HARVESTING AND VINEYARDING: takes place at two different times, one part is picked in pans and placed in the drying loft where it is dried for about a month and then vinified. The other part of the grape is harvested and vinified immediately according to tradition. The two wines thus obtained are blended when they are put into Tonneaux for long, slow ageing.

MATURATION: 20-22 months in French Allier oak Tonneaux and 4 months in bottle

ALCOHOL: 15% vol.

COLOUR: very dense and impenetrable ruby red

BOUQUET: happy combination of floral notes still intact in spite of age, and riper blackberry aromas with a refreshing spicy side

FLAVOUR: certainly cannot be said to lack impact. There is structure, tannins and minerality. Convincing now, and a bet on the future

Alpe Magna" Ragout of Scottona alla Bolognese

A revival of the ancient Bolognese recipe that has become a symbol of Italian cuisine, created for the occasion with only the noblest cuts of the scottona.

INGREDIENTS

Beef 50%, Italian tomatoes, fresh vegetables in varying proportions (onions, carrots, celery), Trentino red wine (sulphites), Italian extra-virgin olive oil, natural flavourings, sea salt, spices. PRESERVATIVE-FREE AND GLUTEN-FREE.

Egg tagliatelle with wheat germ "Antico Pastificio Morelli

Produced with Tuscan durum wheat semolina, processed by hand and dried at low temperature. They are characterised by the presence of wheat germ, the heart of the wheat grain, which is reinserted during the processing of the wheat, using artisanal techniques.

Of excellent consistency, they go perfectly with meat and mushroom sauces.