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San Michele Appiano Lagrein DOC
The wine has a ruby red color. The bouquet is varied, fruity, spicy, red fruit, vanilla. The palate it is classy, cool, wrap, silky, round. Long and persistent on the finish.
Our Normal RRP: £20.99 now £18.99
Product Description
Grand and dignified, St. Michael-Eppan Winery has been enthroned in the center of South Tyrol’s most important wine-growing community for over a century. For more than two thousand years, wines have been grown in the area around Eppan, known for its ideal growing conditions, and it is these grapes that are being processed at St. Michael-Eppan Winery. The 340 winemaking families that form the backbone of the winery joined forces in 1907 to create St. Michael-Eppan Winery. Their great passion is the wine with which they have been associated for generations. Offering knowledge, tradition and passion, each individual contributes to the fact that the winery is blessed with outstanding grapes, which are processed in the cellars with meticulous attention to detail and a great deal of skill. Respect for the grape is the top priority, too: nothing is more important than accepting the particularities of the individual vineyard sites and the different grape varieties.
A lively ruby red colour and a variety of aromas reminiscent of ripe red fruits. A full, pleasantly warm and intense wine with a velvety softness. A red wine of distinction.
Grower: San Michele Eppen
Grape Variety: Lagrein
Style: Velvety and Ripe
Country: Italy
Appellation: Alto Adige
Vintage: 2019/20
Closure: CORK
Alcohol: 13% ABV
Bottle Size: 75cl
Balsamic and Rosemary-Marinated Florentine Steak
Cooking Time: 00 hrs 25 mins (approx.)
Number of Servings: 4-6
INGREDIENTS
1 cup balsamic vinegar
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup finely chopped rosemary
One 3-pound porterhouse steak, about 4 inches thick
2 teaspoons kosher salt
2 teaspoons coarsely ground pepper
1. In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary.
2. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.
3. Preheat the oven to 425° and bring the steak to room temperature. Heat a grill pan.
4. Remove the steak from the marinade and season with the salt and pepper.
5. Rub the side with the remaining 2 tablespoons of olive oil.
6. Grill over moderately high heat until nicely charred on the top and bottom, about 5 minutes per side.
7. Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until an instant-read thermometer inserted into the tenderloin (the smaller section) registers 125°.
8. Alternatively, build a fire on one side of a charcoal grill or light a gas grill.
9. Grill the steak over moderate heat for 5 minutes on each side.
10. Transfer the steak to the cool side of the grill, close the lid and cook for 30 minutes longer.
11. Transfer the steak to a carving board and let rest for 10 minutes.
12. Slice the steak across the grain and serve immediately.
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£113.94
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