Veal chops cooked with butter and sage and roast potatoes
With care, veal remains juicy and pairs excellently with roast potatoes as well as with an Etna DOC Cavanera Rovo delle Coturnie Firriato. Recipe made by Chef Matteo Giudici.
WIne to pair:
(edited by Stefania Vinciguerra)
Etna Doc Cavanera Rovo delle Coturnie 2015 Firriato
Soft ruby red color with garnet reflections. Intense aromas of ripe red fruits, delicate hints of cherry and wild strawberries. Varied spiciness. Fresh and balanced taste, coherent. Good body and briny, long finish.
Production area: a single vineyard of Tenuta Cavanera Etnea in Contrada Verzella, on the northeastern side of the volcano (from 650 meters to 750 meters above sea level), in the municipality of Castiglione di Sicilia (Catania). The soil is black, loamy-sandy of volcanic origin, highly draining.
Grape varieties: Nerello Mascalese and Nerello Cappuccio with Etnean tree-training system and a density of 3,500-4,000 plants/ha and a yield of 5,5-5,8 tons/ha.
Harvest: hand-picking in the second and third decade of October.
Vinification: Fermentation at 24-25°C for 18 days. Vinification is carried out in frustum-of-cone shaped wooden vats, according to traditional red wine vinification method. Malolactic fermentation carried out. Maturation 9 months in durmast Slovenian casks. Bottle ageing 12 months.
Alcoholic content: 14.20% vol.
First produced vintage: 2007
Average production per vintage: 15.000 bottles
Serving temperature: 16-18°C
Recommended food pairings: Sliced beef, veal entrecôte, lamb loin.
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Salvatore and Vinzia Di Gaetano began by investing in the island of Favignana and on Etna, then they created a wine tourism activity with two small centers, one in Baglio Soria near the headquarters...