It is essential that the mussels, for the sauté with lemon and parsley, are very fresh, with their shells tightly closed and shiny, and in just a few moves a really tasty dish is ready. We drink the Trentodoc 1673 Brut Millesimato 2020 Cesarini Sforza.
Ingredients for 4 persons:
Kg 1.600 mussels; 100 g breadcrumbs; 2 untreated lemons; 1 clove of garlic; a piece of chili pepper to taste; Chopped parsley to taste; Extra virgin olive oil to taste.
Procedure for mussel sauté:
Wash and clean the mussels thoroughly from impurities and byssus.
Sauté garlic cut in half in evo oil, browning slightly without burning. Add the chili pepper, breadcrumbs, barely toasting it, then the mussels, letting them open over high heat.
Finally, add the juice of the previously squeezed lemons, resume boiling and turn off.
Pour into a preheated dish, sprinkle with parsley, to taste, and serve piping hot.
Wine pairing:
(Edited by Stefania Vinciguerra)
Trentodoc 1673 Brut Millesimato 2020 Cesarini Sforza
Mild straw yellow with delicate copper highlights and fine, creamy perlage. Fruity olfactory impact, with golden apple and white peach, followed by ripe small fruits, then classic bread crust notes. Structured on the palate, with good complexity, continuous acidity supporting the sip and an elegant, persistent finish.
Production area: Val di Cembra (TN). Vineyard exposure south, southeast; elevation 500-600 meters above sea level; soil composition sandy loam, loose, rich in porphyry.
Grape varieties: Chardonnay and Pinot Noir, simple Trentino pergola and guyot training. Planting density 5,000 vines/ha.
Harvest: Manual harvest of grapes between late August and the first decade of September.
Production processes: Soft pressing of the grapes, static decantation of the musts, temperature-controlled fermentation in stainless steel tanks, followed by aging on the noble lees for more than 7 months. Subsequently, refermentation in the bottle takes place. After drawing and frothing, the sparkling wine rests in the bottle for 36 months on its lees before disgorging. Topping up takes place with a small amount of liqueur in the Brut type.
Alcohol content: 12.5% vol.
