This classic recipe, suggested by Laura Di Trapani of Cronache di Gusto, lends itself well to accompany Barbera d’Alba Bric du Luv 2022 Ca’ Viola.
Ingredients for 4 persons:
800 g turkey rump, 250 g mortadella, a sprig of parsley and thyme, 100 g chopped pistachios, ¾ dry white wine, salt, pepper
Procedure:
Lay the turkey rump on a rack (if it is too thick, beat it a little), salt and pepper it. Add a layer of mortadella and immediately top with parsley and thyme.
Wrap the meat tightly around itself, close it with thin twine (sewing thread is also fine) and grease with a drizzle of oil.
Turn the roll over in the chopped pistachios so that it is well covered.
Place the roll on an oiled baking sheet, pour over the wine and remaining pistachios.
Bake for 40-45 minutes, then take out of the oven.
Slice and serve with a side of leafy greens.
Wine pairing:
(Edited by Stefania Vinciguerra)
Barbera d’Alba Bric du Luv 2022 Ca’ Viola
Intense ruby red with violet hues. Lots of fruit on the nose, with Vignola durone and blackberry, a light floral of iris and a pleasant balsamic tinge. Medium-bodied, good breadth, a pleasant freshness and a definite fruity return.
Production area: In the commune of Montelupo Albese (Cuneo), the Bric du Luv vineyard. Extent 1, 5 hectares; southern exposure and average altitude 400 meters. Sandy-loamy, shallow, whitish, calcareous soil with alkaline pH.
Grapevine: 100% Barbera, with average age of vines 65 years. Guyot training system with density of 5,000 vines/hectare. Pesticides copper and sulfur, mechanical weeding, organic certification. Yield per hectare 50 quintals.
Harvest: Third decade of September to first decade of October, depending on the vintage years.
Production processes: Maceration and fermentation 20-25 days in thermo-controlled tanks. Maturation 13-15 months in 10 hI barrels. No filtration is used.
Serving temperature: 14-15°C First year of production: 1991
