Proprietà Sperino Uvaggio Coste della Sesia 2018

Proprietà Sperino Uvaggio Coste della Sesia is a Nebbiolo-based blend with notes of red fruits, roses, and herbs. The palate is elegant and balanced, with fine tannins and a long 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: Medium-bodied, Refined
Grape Varietal: Nebbiolo, Vespolina, Croatina
Tastes Like: Comparable to a lighter Barbaresco, with red berries, dried roses, and hints of spice, balanced by fresh acidity and fine tannins.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Rocky and mineral-rich soils
Aging: 24 months in oak
Serving Temperature: 16-18°C

Proprietà Sperino is a historic estate in Piedmont known for reviving traditional winemaking techniques. Their Uvaggio Coste della Sesia reflects the elegance and complexity of Nebbiolo with a harmonious blend of native varieties.

Seafood: Grilled salmon or seared tuna with a balsamic glaze.
Game: Roast duck or venison medallions.
Vegetarian: Wild mushroom risotto or beetroot gnocchi.
Meat: Braised veal shanks or beef carpaccio.

Taleggio: Creamy and tangy, enhancing the wine's floral notes.
Pecorino: Aged and nutty, complementing the wine's structure.
Fontina: Soft and savoury, balancing the wine's acidity.
Australian Parmesan: Sharp and bold, pairing beautifully with the wine's complexity.

Wild Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 200g mixed wild mushrooms, sliced
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 4 cups vegetable stock, heated
• 1/4 cup grated Parmesan cheese
• 1 tbsp butter
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a pan. Sauté onion and garlic until softened.
2. Add mushrooms and cook until tender and fragrant.
3. Stir in Arborio rice and toast for 1-2 minutes. Deglaze with white wine and let it absorb.
4. Gradually add hot stock, one ladle at a time, stirring constantly until the rice is creamy and tender.
5. Stir in Parmesan, butter, salt, and pepper. Garnish with parsley and serve warm.

Tip: Add a drizzle of truffle oil for an extra layer of decadence.