Re Della Notte Risotto, a Veglio Michelino e Figlio Family Recipe

Re Della Notte adds a subtle spark of flavor to the traditional risotto.

Ingredients

• 1 onion, chopped
• 3 T butter
• 1 cup Arborio rice
• 1 cup Veglio Michelino e Figlio Re Della Notte
• 4 cups vegetable broth
• 4 T Grana cheese, grated, plus extra for serving

Directions

1. Melt the butter in a pot. Add the onion and cook until golden in color.
2. Pour the rice into the pot. Cook and stir until the rice begins to toast.
3. Gently pour the Re Della Notte over the rice and onion. Stir and simmer until the wine evaporates.
4. Reduce heat to medium-low. Pour one cup of the vegetable broth over the rice and onion. Stir and allow the rice to absorb the liquid. Repeat this step until the rice is fluffy and soft to taste. Stir in the grated cheese.
5. Serve with additional cheese, butter and fresh parsley, if desired.

Veglio’s Re Della Notte and Sinfonia

Veglio Michelino e Figlio’s Re Della Notte, or King of the Night, is an extra dry, sparkling white wine made with 100% Sauvignon grapes produced in Piedmont, Italy. The grapes are harvested during the first and second weeks of September. The grapes then undergo a soft pressing, de-stemming and fermentation without the skins for 10 to 15 days at a controlled temperature. The Re Della Notte is refined in stainless steel barrels and then in the bottle for three months. This wine is straw yellow in color and has a fruity bouquet with floral notes and a dry, delicate taste. Veglio’s Re Della Notte is best enjoyed with fish, pizza and aperitifs and should be served between 46-50° F.

Veglio’s Sinfonia is a red table wine made from a blend of Dolcetto, Barbera and Nebbiolo grapes. The Sinfonia is produced in Montelupo Albese. Grapes are softly and refined in stainless steel tanks for six months. This wine has an intense and fruity aroma and is young and low in alcohol. The Sinfonia pairs well with pizza, pastas, paninis and everyday meals.

Veglio’s Grappa and Dolcetto d’Alba

Veglio Michelino e Figlio’s Dolcetto d’Alba is a DOC red wine that has been carefully selected for wine drinkers who are sensitive to red wine. The Dolcetto d’Alba is made from 100% Dolcetto grapes in Montelupo Albese, Piedmont. The grapes are extensively cared for while still on the vines to maintain optimal quality. The grapes are harvested between the third and fourth weeks of September. Grapes are placed through a soft pressing followed by fermentation which takes place at a controlled temperature in stainless steel barrels. The wine matures in the bottle for four months. Special attention is given to these grapes during the production process to ensure the wine is completely pure. It is has an intense ruby red color with a vinous and fruity bouquet. The Dolcetto d’Alba is a dry, harmonic wine with a light and pleasant sourness. This wine is suitable for everyday meals and should be served at room temperature.

Veglio Grappa di Barolo is made by distilling the pomace, which is the grape and grape seed oil, grown in the region of Veglio’s Barolo wine. The Grappa is then poured into barrels where it remains for two years. It is then transferred to oak barrels or oak tonneaus to complete the aging process. Grappa di Barolo has aromas and flavors derived from oak where it matured. Grappa di Barolo can be served with ice in a shot glass for a crisp taste or as a digestivo. Immediately following espresso, pour 150 mL of Grappa into the espresso cup, swish and enjoy!

Beef Braised in Barolo

The beef braised in Barolo is a family recipe courtesy of Veglio Michelino e Figlio. The tender veal is infused with the rich, bold flavors of Veglio Barolo.

Ingredients

• 2 lbs veal shoulder
• 2 T butter
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 1 carrot, finely chopped
• 1 stalk of celery, finely chopped
• 1 bottle of Veglio Michelino e Figlio Barolo
• Fresh rosemary
• 2 bay leaves
• 10 cloves
• salt and pepper
• 24 oz. beef stock

Directions

Using a large pot, sear the veal shoulder. Remove the veal from the pot and add the butter and finely chopped vegetables. Cook and stir until soft. Deglaze the pan with a small amount of Barolo.

Place the veal back in the pot with the rosemary and bay leaves. Gently pour the remainder of the Barolo over the meat. Allow it to reduce by half.

Add enough beef stock to the pot to cover the veal. Reduce heat to medium and cook for 1 hour. Remove the meat. Strain the sauce, discarding the remaining vegetables and spices. If desired, place the sauce back on the stove to thicken. Slice the veal and serve with the sauce as a garnish over the slices.

Veglio’s Barolo and Nebbiolo d’Alba

Veglio Michelino e Figlio’s Barolo is a DOCG red wine and is made with 100% Nebbiolo grapes. The grapes are produced in Piedmont and are picked manually in late September to late October. Like other Veglio wines, the grapes are placed through a soft pressing, followed by fermentation at a controlled temperature in stainless steel tanks. Maturation of the Barolo is three and a half years. The Barolo has a delicate bouquet of fruit with a spicy, intense finish. It is a dry wine with a harmonic body and best when served at 64° F with fine red meat and game.

The Nebbiolo d’Alba is a DOC red wine also made from Nebbiolo grapes. The grapes are grown in Diano d’Alba, Piedmont and are harvested between the last week of September and the first week of October. Processing is similar to that of the Barolo with grapes placed through a soft pressing and fermentation in stainless steel tanks. The Nebbiolo d’Alba is matured for one year in 5,000 liter oak barrels. This wine has orange reflections and a has an intense and fruity smell. It is a dry, fruity wine that is slightly acidic and tannic. Serve the Nebbiolo d’Alba at room temperature with red meats, rich sauces and aged cheeses.

Barbera D’Alba Profile

The Barbera D’Alba is one of Veglio Michelino e Figlio’s low histamine red wines. It is made from 100% Barbera grapes and is a DOC wine. The Barbera D’Alba is produced with extreme care in hygiene and purity in Piedmont on land that is treated only with natural fertilizers. Grapes are harvested between the last week of September and the first week of October. The grapes are placed through a soft pressing and then fermentation, which takes place at a controlled temperature in stainless steel barrels. Maturation for the wine is four months. The Barbera D’Alba is fruity with floral notes and hints of berries and black cherries and an enjoyable bitterness.

Veglio Michelino e Figlio’s Bacco Sweet Red and Barbaresco

Veglio Michelino e Figlio’s Bacco Sweet Red is a semi-sweet red wine produced in Diano d’Alba – Piedmont. The wine is made with 70% Dolcetto grapes and 30% Barbera grapes that are picked manually beginning in the middle of September. After they are harvested, the grapes are placed through a soft pressing, followed by fermentation at a controlled temperature in stainless steel barrels. The maturation of the Bacco Sweet Red is between five and 12 months. The wine has a fruity taste with an intense aroma and a semi-sweet balanced body. It is low in alcohol and best paired with pizza, panninis or everyday meals.

Veglio’s Barbaresco is a DOCG red wine that is made with 100% Nebbiolo grapes in Treiso. The grapes undergo soft pressing and maceration with a controlled temperature for four or five days. It is refined in stainless steel takes for one year. The wine then ages for another year in 5,000 liter oak barrels and an additional six months in the bottle. The Barbaresco is dry with a full body and balanced taste. It is garnet red in color with orange reflections. The bouquet is intense with hints of fruit and spice. This wine goes well with rich, full-flavored foods like beef dishes, rich sauces and dry, aged cheeses. The wine can be poured into a decanter and left to breathe for about an hour before serving at room temperature.

Introduction to Veglio Michelino e Figlio

The Veglio family has been producing wine since the nineteenth century, and the company has experienced steady growth since then. In the 1970s, Veglio Michelino bought new vineyards that reside in Langhe and spread through three different municipalities: Diano d’Alba, Serralunga d’Alba and Mont Albert. The property includes more than 62 acres, 20 of which are dedicated to the vineyards, while the rest are used to cultivate hazelnuts. Veglio Michelino e Figlio began bottling and selling their wine in North Italy in the 1980s. Family members Cantina, Osvaldo and Mark continue to be active in the production and marketing of their wines. Veglio uses native vines and specific methods and processing techniques to ensure the indisputable quality of each grape used in the wine. The vineyards follow regulations to protect the environment, and no chemical fertilizers are used in the soil. Osvaldo, the current owner, has helped research the role of histamines in red wine and discovered how to develop a purer, more natural wine to reduce histamines. Veglio produces two low-histamine red wines with histamine levels under 0.5mg/L: Dolcetto D’Alba and Barbera D’Alba.

Veglio Michelino e Figlio wines now are imported in several different countries including the U.S., Canada, Denmark, Japan, China and France and offer wine lovers a high quality wine at an affordable price. In fact, 90% of Veglio’s sales occur outside of Italy. Osvaldo’s son, Simon, is finishing his studies to be prepared to lead Veglio and its “easy to drink” tradition for many more years to come.

Italo Cescon’s Chardonnay and Pinot Grigio

Pinot Grigio is one of the most recognized Italian white wines and comes from a mutation of Pinot Noir. The Pinot Grigio is one of Italo Cescon’s oldest wines. Production of the wine began when the family business was founded in 1957. In 2008, Decanter Magazine listed it as a best value white wine. This wine is made from 100% Pinot Grigio grapes, which are harvested during the last week of August. The vinification process includes light pressing with 60% free run-must and fermentation with cultured yeasts over 12 days. The wine is aged in stainless steel tanks for five months and in the bottle for three more months. Italo Cescon’s Pinot Grigio is straw yellow in color and has an intense aroma with lingering fragrances of nutmeg, vanilla, peach, ripe tomato and acacia blossom. It is a dry and crisp wine with hints of orange zest with full flavor and an elegant finish. Pinot Grigio is best served with seafood in a tulip-shaped glass and chilled to about 42 degrees Fahrenheit.

Chardonnay grapes are green-skinned and originated in Burgundy. These grapes are included in many sparkling wines, including champagne. Italo Cescon’s Chardonnay is made from 100% Chardonnay grapes harvested during the last week of August. The grapes are fast chilled before light pressing followed by cool temperature fermentation for about 15 days. The wine is aged in stainless steel tanks for four months and in the bottle for six months. The color is straw yellow with pale green highlights. It has an elegant and delicate aroma with notes of apple and banana. Chardonnay is a full and complex wine with a fresh and fruity taste. Like the Pinot Grigio, it can be paired with fish and served in a tulip-shaped glass at about the same temperature.

A Look at Italo Cescon’s Red Wine Portfolio

Di Vino carries three of Italo Cescon’s red wines – Cabernet, Merlot and Pinto Nero. A quick guide to each is listed below.

Cabernet’s ability to adapt has made it one of the most recognized red wine grape varieties in the world, growing in every major wine producing country. For most of the 1900s, it was the most widely planted premium red wine grape until Merlot passed it in the late 1990s.

Italo Cescon’s Cabernet Doc Piave “Il Tralcetto” is made up of 100% Cabernet grapes and is grown is a clay-based soil in the Piave area. The grapes are harvested during the third week of September and spend four to five days in cold pre-fermentation maceration, followed by traditional maceration. Alcoholic and malolactic fermentations last about 20 days. The Cabernet is aged in an oaken barrel nine months and in the bottle for six more months. This wine is ruby red with hints of purple and has a rich aroma of fruits and spices. The Cabernet has a dry, fruity taste with notes of vanilla. Serve this wine with roasts, poultry, game and aged cheese in a glass with a large bowl at about 64 degrees Fahrenheit.

The Merlot grape originally came from the Bordeaux region in France. It’s name supposedly comes from the blackbird that has a preference for it’s berries. The Merlot became widely cultivated in Italy in the 19th century. The Merlot grape loves cold soils with good humidity, making it perfect for Italo Cescon’s vineyards along the Piave River.

The Merlot is made up of 100% Merlot grapes and also is grown in a clay-based soil. These grapes are harvested during the third week of September before spending two to three days in pre-fermentation maceration. The grapes then spend 10 days in traditional maceration. The wine is aged in French wooden oak barrels for nine months and then in the bottle for four more months. The Merlot is a dense ruby red with an intense aroma with pronounced fruit and spice. The taste is warm and generous with a dry, full-bodied, lengthy finish. Pair this Merlot with roast light meats and poultry at about 64 degrees Fahrenheit.

Pinot Nero, or Pinot Noir, is one of the oldest grape varieties to be cultivated to make wine and often is described as a difficult grape because of it’s need for particular climate conditions to thrive. The Pinot Nero is made with 100% Pinot Nero grapes and is harvested during the first week of September before spending four days in pre-maceration. The grapes then spend six days in traditional maceration and alcoholic fermentation. The Pinot Nero is aged in tanks for four months and then in the bottle for three more months. This wine also is ruby red in color. It’s aroma is elegant with fruit and rose petal notes. It is full flavored with  spicy notes and a lengthy finish. Serve this wine with roasts (both light and red meat) and game a little cooler than the Cabernet and Merlot.