Italiano
Ionian-style pork loin
A traditional dish from the Magna Graecia beaches of Basilicata that we pair with a wine from the same region: Aglianico del Vulture Casello 105 2018 Tenuta I Gelsi.
Ingredients for 4 people:
8 slices of pork loin, 35g raisins, 1 red onion, 1 glass dry white wine, extra-virgin olive oil and salt.
Directions:
Cut the onion into slices and sauté them at a low heat in a pan with one tablespoon of EVOO. Cover the pan with a top.
Add the slices of meat once the onions have begun to brown and cook both sides evenly. Salt to taste.
Add the raisins and the wine and continue to cook (for around 10 minutes).
Serve hot.
Wine to pari:
Aglianico del Vulture Casello 105 2018 Tenuta I Gelsi
Intense ruby red color. Aromas of sour cherries, violets and hints of flint. Slender, fresh and briny on the palate, well supported by acidity. A delightfully drinkable wine.
Production area: Vigna Ferrovia is located in Contrada Paduli Monticchio Bagni in the area of Rionero in Vulture. It is located at an altitude of 500 meters (1,640 feet) on soils characterized by volcanic ash lapilli and chalk clays.
Grape Variety: 100% Aglianico with bilateral spurred cordon training system and a planting density of 3600 vines per hectare.
Harvest: Second decade of October.
Vinification: In stainless steel tanks with daily pumping over and bâtonnage and a medium maceration on the skins. Aging for 12 months in Tava amphorae for 50% of the mass, the remainder in steel. Subsequent refinement in bottle for another 12 months.
Alcohol content: 13,5% vol.
Serving temperature: 16-18°C.
Suggested food pairings: Meat dishes, especially if roasted or spit-roasted. Excellent with braised meats, it can also be paired with white meat dishes. It enhances the flavor of mature and slightly spicy cheeses, such as caciocavallo lucano.
