- 1 whole leg of suckling lamb plus some ribs
- 1 clove of garlic
- 2–3 sprigs of rosemary
- extra virgin olive oil
Make slits in the lamb to allow seasoning to penetrate well, push sprigs of rosemary and slivers of garlic into the slits, then add salt, pepper and a little oil.
Roast the lamb for about an hour until golden brown and serve hot.
Recommended Wine: Valpolicella Ripasso Classico Superiore
|Grape origin:||from the “Mandolari”, “Bosco”, “Tondin”, “La Costa” vineyards on the Scriani estate.|
|Grape varieties:||Corvina 60%, Corvinone 20%, Rondinella 10%, Molinara 7%, Oseleta 3%.|
|Harvest:||manual harvesting (early October).|
|Vinification:||wine made with the “ripasso” method, involving the re-fermentation on the skins of the Amarone Valpolicella Classico and Recioto grapes to acquire even more intense scents, colours and body.|
|Ageing:||in oak barrels of about 26 hl for 18-20 months, followed by a further 6 months in bottle.|
|Tasting notes:||intense ruby red with aromas of berries, cherries and plums, on the palate the wine presents a rich and complex body which stimulates the olfactory sensations.|
|Food matches:||it combines beautifully with sacoury dishes, mixed grilled meats, roasts and cheeses of medium seasoning.|
|Temperature:||To be served at 18° and opened an hour earlier.|
|Size:||Bottle 0.75 l.|