Batasiolo Barolo Briccolina DOCG 2011

Batasiolo Barolo Briccolina DOCG is an exceptional and opulent red wine from Piedmont, Italy, crafted from 100% Nebbiolo grapes sourced from the prestigious Briccolina cru. This full-bodied wine offers complex aromas of cherries, violets, and truffles, with a layered palate featuring red berries, tobacco, and hints of vanilla, balanced by refined tannins and a long, luxurious finish.

*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.

Type: Red Wine
Style: Full-bodied, Opulent
Grape Varietal: Nebbiolo
Tastes Like: Comparable to a Grand Cru Burgundy, with black cherries, violets, and truffles, finishing with silky tannins.
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Clay-limestone soils with southern exposure
Aging: 36 months in French oak
Serving Temperature: 16-18°C

Batasiolo's Briccolina is a crown jewel among their Barolos, crafted from meticulously cultivated Nebbiolo grapes from the prestigious Briccolina vineyard, offering unmatched complexity and elegance.

Seafood: Grilled swordfish or seared scallops with truffle butter.
Poultry: Roast duck with fig sauce.
Vegetarian: Black truffle risotto or porcini mushroom ravioli.
Meat: Braised short ribs or filet mignon.

Fontina: Soft and nutty, complementing the wine's richness.
Taleggio: Creamy and tangy, enhancing the wine's depth.
Pecorino Toscano: Salty and aged, balancing the wine's tannins.
Parmigiano-Reggiano: Aged and umami-rich, pairing beautifully with the wine.

Risotto al Tartufo Nero (Black Truffle Risotto)

Ingredients:

• 1 1/2 cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 4 cups chicken or vegetable stock, kept warm
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons butter
• 1 small black truffle, thinly sliced (or 2 tablespoons truffle oil as a substitute)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large, heavy-bottomed saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 3–4 minutes.
2. Add the Arborio rice to the pan and cook, stirring, for 1–2 minutes until the rice is lightly toasted and coated with oil.
3. Pour in the white wine and stir until the wine is fully absorbed by the rice.
4. Begin adding the warm stock, one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle of stock. Continue this process until the rice is tender but still al dente, about 18–20 minutes.
5. Once the rice is cooked, remove the pan from heat and stir in the butter and grated Parmesan cheese until the risotto is creamy and well-combined.
6. Gently fold in the truffle slices (or drizzle with truffle oil if using), and season with salt and pepper to taste.
7. Serve the risotto hot, garnished with fresh parsley and additional truffle slices if desired.