Paolo Scavino Sorriso Langhe DOC 2022

Paolo Scavino Sorriso Langhe DOC is a fresh and vibrant white wine from Piedmont, Italy. Crafted from Chardonnay, Sauvignon Blanc, and Viognier, it offers aromas of citrus, white peach, and tropical fruits, with subtle floral notes. The palate is medium-bodied with crisp acidity, a silky texture, and a refreshing, mineral-driven 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: White Wine
Style: Medium-bodied, Fresh
Grape Varietal: Chardonnay, Sauvignon Blanc, Viognier
Tastes Like: Comparable to a Sauvignon Blanc blend, with citrus, green apple, and floral hints, finishing with refreshing acidity and a clean, crisp finish.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Sandy and clay soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Paolo Scavino is a family-owned winery in Piedmont, Italy, celebrated for its dedication to producing refined and expressive wines. Sorriso Langhe DOC is a harmonious blend that captures the region's elegance and vibrancy.

Seafood: Grilled prawns, seared scallops, or seafood pasta.
Poultry: Lemon-herb roasted chicken or turkey breast.
Vegetarian: Asparagus risotto or roasted vegetable tart.
Meat: Light pork dishes or veal medallions.

Brie: Soft and creamy, balancing the wine's acidity.
Goat Cheese: Fresh and tangy, complementing the wine's minerality.
Pecorino: Salty and nutty, pairing beautifully with the wine.
Ricotta: Mild and creamy, enhancing the wine's fruity notes.

Vitello Tonnato (Piedmont Veal with Tuna Sauce)

Ingredients:

• 600g cooked veal eye round or silverside, thinly sliced
• 185g canned tuna in olive oil, drained
• 2 tbsp capers, plus extra for garnish
• 3 anchovy fillets
• 150g whole-egg mayonnaise
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• Fresh parsley, chopped
• Salt and cracked black pepper

Instructions:

1. Arrange the thinly sliced veal on a large serving platter.
2. Place the tuna, anchovies, capers, mayonnaise, lemon juice and olive oil in a food processor and blend until smooth.
3. Season the sauce with cracked black pepper and a little salt if needed.
4. Spoon the tuna sauce evenly over the veal.
5. Garnish with extra capers and chopped parsley.
6. Chill for at least 30 minutes before serving.

One of Piedmont's most iconic dishes, Vitello Tonnato pairs beautifully with Sorriso's vibrant citrus, stone fruit and mineral freshness. The wine's crisp acidity cuts through the creamy tuna sauce while complementing the delicate flavour of the veal, creating a refined Langhe pairing.