Prunotto Occhetti Langhe Nebbiolo DOC 2020

Prunotto Occhetti Langhe Nebbiolo DOC is an elegant and expressive red wine from Piedmont, Italy. Made from 100% Nebbiolo, it features aromas of red cherries, roses, and spices, with subtle hints of truffle and earth. The palate is medium-bodied with refined tannins, vibrant acidity, and a long, aromatic 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, Aromatic
Grape Varietal: Nebbiolo
Tastes Like: Comparable to a young Barolo, with notes of red cherry, rose petal, and hints of earth, finishing with fine tannins and balanced acidity.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Sandy and limestone soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Prunotto is a historic winery in Piedmont, Italy, celebrated for its dedication to crafting wines that capture the elegance and depth of the region's Nebbiolo grape. The Occhetti Langhe Nebbiolo is a refined expression of this iconic varietal.

Seafood: Grilled tuna or salmon with a balsamic glaze.
Poultry: Duck breast with cherry reduction or herb-roasted chicken.
Vegetarian: Mushroom risotto or eggplant parmigiana.
Meat: Braised short ribs, lamb chops, or veal scaloppine.

Pecorino: Salty and nutty, enhancing the wine's complexity.
Fontina: Creamy and mild, balancing the wine's tannins.
Taleggio: Earthy and savoury, complementing the wine's aromatics.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.

Braised Short Ribs

Ingredients:

• 1.5kg beef short ribs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, diced
• 2 cups red wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 2 garlic cloves, minced
• 2 sprigs fresh thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 160°C. Season short ribs with salt and pepper.
2. Heat olive oil in a large ovenproof pot. Sear short ribs on all sides until browned. Remove and set aside.
3. Sauté onion, carrots, and celery until softened. Add garlic and tomato paste, cooking for 1 minute.
4. Deglaze with red wine, then add beef stock and thyme. Return short ribs to the pot.
5. Cover and braise in the oven for 2.5 hours, or until meat is tender and falling off the bone.

Tip: Serve with mashed potatoes or polenta for a hearty meal.