Antichi Poderi La Boidina Monferrato Nebbiolo DOC 2022

Antichi Poderi La Boidina Monferrato Nebbiolo DOC is an expressive and elegant red wine from the Monferrato region of Piemonte, Italy. This Nebbiolo offers a brilliant ruby-red hue with remarkable transparency, revealing delicate yet intense aromas of wild berries, violets, and subtle balsamic undertones. On the palate, it is structured yet refined, with balanced tannins and a lingering finish. Aged for 9 months in stainless steel tanks and an additional 5 months in the bottle, this wine retains its purity and vibrancy while developing 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 boutique winery based in Piemonte, Italy, committed to crafting wines that showcase the authenticity and elegance of the region's indigenous grape varieties. Their Monferrato Nebbiolo DOC embodies the refined yet expressive character of Nebbiolo, with a focus on purity and balance. Through meticulous winemaking techniques and thoughtful aging, La Boidina produces wines that are true to their terroir while offering an approachable and modern expression of Piemonte's winemaking heritage.

Brasato al Nebbiolo (Nebbiolo-Braised Beef)

Ingredients:

• 1kg beef chuck, cubed
• 2 cups Nebbiolo wine
• 2 cups beef stock
• 1 onion, diced
• 2 carrots, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 2 sprigs rosemary
• Salt and pepper, to taste

Instructions:

1. Season the beef with salt and pepper. Heat olive oil in a large pot and sear the beef on all sides until browned. Remove and set aside.
2. Sauté the onion, carrots, and garlic in the same pot until softened. Stir in the tomato paste and cook for 2 minutes.
3. Deglaze with Nebbiolo wine, scraping up any browned bits from the bottom of the pot.
4. Add the beef stock and rosemary, then return the beef to the pot.
5. Cover and simmer on low heat for 3 hours, or until the beef is tender.
6. Serve with creamy polenta or mashed potatoes.

Tip: Let the dish rest for 10 minutes before serving to enhance the flavours.