It is produced from the Nebbiolo vineyards that are cultivated in a limited area, including some parts or the whole hill regions of Barolo, La Morra, Cherasco, Verduno, Roddi, Grinzane Cavour, Diani d’Alba, Serralunga, Monforte d’Alba, Castiglione Faletto and Novello. It is aged for three years (two of which in wooden barrels) in order to reach a perfect balance.

The colour is red, tending to garnet and orange red. The Barolo has an intense nose, with hints reminding of candy liquorice and liquorice roots, dried mushrooms, tobacco, mint and the spicy aroma of pepper. The palate is full, astringent and warm, the tannins are well balanced with sourness, which prolongs its flavour.

It is an important wine, which needs a lot of care in order to develop all its beauty and richness. It goes well with robust dishes; diffrent kinds of meat, seasoned cheese, fried mushrooms or it can be be enjoyed at any time, as a corroborant and a solace.

Ingredients (for 6 people)

• 1 pheasant
• butter, onion, carrot
• 1 glas of white wine
• stock, salt and pepper
• white truffle from Alba

Clean the pheasant, divide it into pieces, brown it with butter, onion, carrot, a pinch of salt, moisten it with a glass of white wine and a little boiling broth. Add pepper as necessary, cover the casserole and reduce the heat.

When the pheasant is cooked, dilure juices with boiling broth, strain it, return it to the heat and reduce it to a syrupy consistency.

Pour the sauce on the pieces of pheasant, already on a serving plate, covering them with a truffle from Alba.

Recommended wines
Perfect with a Nebbiolo d’Alba or a Roero DOC