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Castelvetro Lambrusco di Modena Sassomoro DOC
Intense purple, with shocking pink foam. Positively exploding with morello cherries, elderberries and blackberries. Scintillating contrast between rich fruit, gentle tannin and prickle from the bubbles.
Our Normal RRP: £14.99 now £12.99
Product Description
CHIARLI 1860 is the oldest producer of Lambrusco and other wines in Emilia. The winery was founded in 1860 by Cleto Chiarli who, until that date, managed the “Trattoria dell’Artigliere” in the center of Modena and was already producing his own Lambrusco for the habitués of his restaurant. Thus was Cantina Chiarli established back in 1860. Chiarli has faithfully handed down from generation to generation the rigorous principles of seriousness, honesty and the greatest respect for quality, thus ensuring the appreciation and affection of an ever increasing clientele. Over 145 years have passed since its foundation and the Chiarli name is, more than ever, a benchmark for traditional quality Lambrusco.
Deep ruby red in colour with an aromatic nose, strongly reminiscent of fresh strawberries. The palate is richly soft, generously fruity and delightfully refreshing, offering ripe, concentrated red berry fruits such as cranberries, raspberries and strawberries, a fine, persistent mousse and a soft finish. Low acidity and very little tannin combine to create a deliciously fruit driven, thirst quenching wine.
Grower: Cantine Cleto Chiarli
Grape Variety: Grasparossa
Style: Light and Fresh
Country: Italy
Appellation: Emilia-Romagna
Vintage: NV
Closure: CORK
Alcohol: 11% ABV
Bottle Size: 75cl
Tartiflette
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 1
INGREDIENTS
1kg/2lb 4oz Charlotte potatoes, peeled
250g/8oz bacon lardons
2 shallots
1 garlic clove
100ml/3½fl oz white wine
200ml/7fl oz double cream
sea salt and freshly ground black pepper
1 whole Reblochon cheese (about 450g/1lb), sliced
1. For the tartiflette, preheat oven to 200C/400F/Gas 7.
2. Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender.
3. Drain and set aside to cool slightly.
4. Meanwhile, heat a frying pan until hot and fry the bacon, shallots and garlic for 4-5 minutes, or until golden-brown.
5. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.
6. Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture.
7. Pour over the double cream.
8. Season with salt and lots of freshly ground black pepper.
9. Layer the Reblochon slices on top.
10. Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.
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