Antichi Poderi La Boidina Barbera D'Asti DOCG 2022

Antichi Poderi La Boidina Barbera d'Asti DOCG "Ironia" is a classic expression of Piemonte’s rich winemaking heritage. Deep ruby red in colour, this Barbera develops garnet reflections with age. True to the Piedmontese farming tradition, it delivers vibrant aromas of ripe red berries, cherries, and subtle spice. On the palate, it is fresh and lively, with well-integrated acidity and soft tannins. Aged for 9 months in stainless steel tanks and an additional 3 months in the bottle, this wine maintains its fruit purity while gaining elegance and complexity.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Antichi Poderi La Boidina is a family-run winery in Piemonte, Italy, dedicated to producing wines that capture the essence of the region's traditional grape varieties. Their Barbera d'Asti "Ironia" is a tribute to the long-standing agricultural traditions of Piemonte, crafted with a focus on freshness, vibrancy, and balance. By aging in stainless steel, La Boidina ensures that the Barbera grape's natural fruit character and lively acidity shine through in every bottle.

Agnolotti al Sugo di Arrosto (Agnolotti with Roast Meat Sauce)

Ingredients:

• 250g fresh agnolotti pasta (or substitute with ravioli)
• 2 cups beef or veal roast leftovers, shredded
• 1 onion, finely chopped
• 2 tbsp olive oil
• 1 cup Barbera d'Asti wine
• 1 cup beef stock
• 2 tbsp tomato paste
• Salt and pepper, to taste
• Grated Parmigiano Reggiano, for serving

Instructions:

1. Heat olive oil in a pan over medium heat. Sauté the onion until soft.
2. Add the shredded roast meat and cook for 5 minutes.
3. Pour in the Barbera d'Asti wine and let it reduce by half.
4. Stir in the tomato paste and beef stock, then simmer for 15 minutes until slightly thickened.
5. Cook the agnolotti in boiling salted water until al dente.
6. Drain the pasta and toss it with the roast meat sauce.
7. Serve with grated Parmigiano Reggiano.

Tip: For extra richness, finish with a knob of butter before serving.