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wild mushroom risotto with shaved pecorino
A touch of yeasty complexity adds intrigue
A 3-5 day cold soak at 8°C before naturally fermenting using indigenous yeast for 18-21 days on skins in a combination of concrete
a whisper of reduction not hurting matters at all
Remoriquet Nuits-Saint-Georges 1er Cru Rue de Chaux Rioja DOCa wild mushroom risotto with shavedDeep in colour, this wine opens with a vibrant array of aromaswild red berries, resin, liquorice, and a touch of fine spice. The palate is firm and structured, yet beautifully balanced, revealing layers of blackcurrant jam, candied cherry, and liquorice. Fine tannins lend elegance to its generous body, leading to a long, satisfying finish.
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