Tenute Rubino > Our wines > Red wines > Punta Aquila, red wine, Igt Salento

Tasting notes

Colour: dark ruby;

Bouquet: this full and enveloping wine shows ethereal, fragrant and rich notes. It displays scents and nuance of cherries in brandy, mulberry jam, blueberry and blackcurrant, humus, tobacco and ginger, black pepper and herbs;

Taste: dynamic, coherent and of strong impact, it shows fascinating mineral aromas that well combine with the powerful structure of the fruit, the acidity and the pleasant and exuberant tannins;

Characteristics: it’s a warm and complex wine with a flighty personality, generous and vibrant, intense and concentrated, surprising while ageing;

Food matches: perfect with 'bucatini' in boar meat sauce, 'pappardelle' in hare sauce, rigatoni 'con la pajata', pork stew,  tripe rolls, stuffed meat rolls with tomato sauce, 'spiedo di manzo al lardo' (spitroasted beef with lard)  and tuna stew with mint. Very good with medium-seasoned cheeses.

Recipe: Tiella barese

Ingredients

1 kg of mussels
250 g of rice
0,5 kg of small tomatoes (called 'appesi' as they are picked when still not
completely ripe, tied in bunches and hung up for later consumption)
0,5 kg of potatoes
two large onions
three tablespoon of grated Pecorino cheese
oil
garlic
parsley
breadcrumbs
salt and pepper

Preparation

Peel potatoes and cut them into finger-thick slices. Pour some oil onto the bottom of a high-rim casserole (possibly earthenware), make a thin layer of sliced onions adding a few seeded and crushed tomatoes; sprinkle with finely chopped garlic and parsley, some Pecorino, salt and pepper. Now make a layer of potatoes. In the traditional way, the mussels are used with half the shell; in this case, they have to be placed on the potatoes with the shell on the bottom. Spread the washed, strained but still wet rice over the mussels. Then add another layer of tomatoes, parsley, garlic, cheese, oil, salt and pepper (some like also to add finely sliced zucchini). Finish with another potato layer sprinkled with a mixture of cheese and breadcrumbs, add a trickle of oil. Pour the liquid from the mussels into the casserole, avoiding to wet the entire content, adding it just to the side.

If you have previously shelled the mussels completely, they are arranged loosely with the rise. Bake in the oven for at least 35 minutes, adding now and then some water in case the dish is getting too dry. However, the result should not be watery.  The dish should not be served too hot; on the contrary, connoisseurs like to let it cool and then heat it up a bit before serving.

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