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- “Yanrùi” Spumante EXTRA DRY
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VINO SPUMANTE EXTRA DRY
“Yanrùi” Spumante EXTRA DRY
Tasting Notes “Yanrùi” Spumante EXTRA DRY
Colour:
straw yellow.
Aroma:
Lightly fruity. Notes of apple and floral.
Taste:
Slightly sweet.
Product available!
Organoleptic characteristics of “Yanrùi” Spumante EXTRA DRY
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes.
Vinification:
Soft pressing of the grapes with membrane presses, selection of the free-run must, static decantation and fermentation at controlled temperature (18°), with selected yeasts.
Refinement:
In stainless steel tanks for about 3 months.
Second fermentation:
Refermentation in autoclave) at controlled temperature, with selected ferments until reaching a pressure of 5 bar. The product is left to rest on the yeasts for 60 days. Tartaric stabilization at cold temperatures (-4°) and microfiltration of the yeasts before bottling.
Bottling:
Isobaric, after sterile filtration.
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes.
Vinification:
Soft pressing of the grapes with membrane presses, selection of the free-run must, static decantation and fermentation at controlled temperature (18°), with selected yeasts.
Refinement:
In stainless steel tanks for about 3 months.
Second fermentation:
Refermentation in autoclave) at controlled temperature, with selected ferments until reaching a pressure of 5 bar. The product is left to rest on the yeasts for 60 days. Tartaric stabilization at cold temperatures (-4°) and microfiltration of the yeasts before bottling.
Bottling:
Isobaric, after sterile filtration.
The winemaker's advice for “Yanrùi” Spumante EXTRA DRY
Suitable for informal dinners and aperitifs, "Yanrùi" goes well with:
Savoury fish dishes, such as tuna tartare or salmon pasta
The serving temperature of “Yanrùi” Spumante EXTRA DRY
Serve at 6-8°C
The ideal recipes with “Yanrùi” Spumante EXTRA DRY
SINGLE DISH – RAW FISH
Tuna tartare
Cooking time 15 min
PREPARATION 15 min:
To prepare the tuna tartare, start by grating the zest of an orange, then cut it in half and squeeze the juice. Pour the extra virgin olive oil, the orange juice and its zest into a bowl. Finely chop the fennel, keeping aside a few strands for the final decoration, add it to the mixture and emulsify with the whisk. Adjust the emulsion with a pinch of pepper and salt.
shortcrust pastry shells , which will be used to make individual portions of tartare. Roll out the shortcrust pastry (you can use a roll of already made shortcrust pastry ), cut out 10 circles of about 10 cm in diameter and line 10 round molds with a diameter of 8 cm, after having buttered them. Prick the bottom with the prongs of a fork and cook them blind, covered with dried legumes as weight, in the oven at 180 degrees for 10-15 minutes. When they are golden, take them out of the oven, let them cool and turn them out.
Take the tuna steaks: make sure you have purchased frozen fish. It is recommended to freeze it for 96 hours at -18 degrees and then defrost it to use in the recipe. Rinse and dry the tuna fillets with absorbent paper. Cut them into small cubes of half a centimeter thick and move them to a large bowl. Pour the oil and orange emulsion over them and mix so that the tuna is well flavored. Then fill the tarts with one or two tablespoons of tuna tartare and decorate your tartare with a few sprigs of fennel.
shortcrust pastry shells , which will be used to make individual portions of tartare. Roll out the shortcrust pastry (you can use a roll of already made shortcrust pastry ), cut out 10 circles of about 10 cm in diameter and line 10 round molds with a diameter of 8 cm, after having buttered them. Prick the bottom with the prongs of a fork and cook them blind, covered with dried legumes as weight, in the oven at 180 degrees for 10-15 minutes. When they are golden, take them out of the oven, let them cool and turn them out.
Take the tuna steaks: make sure you have purchased frozen fish. It is recommended to freeze it for 96 hours at -18 degrees and then defrost it to use in the recipe. Rinse and dry the tuna fillets with absorbent paper. Cut them into small cubes of half a centimeter thick and move them to a large bowl. Pour the oil and orange emulsion over them and mix so that the tuna is well flavored. Then fill the tarts with one or two tablespoons of tuna tartare and decorate your tartare with a few sprigs of fennel.
INGREDIENTS for 10 pieces:
- 450 g tuna steaks
- 230 g shortcrust pastry
- 40 g extra virgin olive oil
- 3 sprigs of wild fennel
- 1 orange
- Salt to taste
- Black pepper to taste
FIRST COURSE - FISH
Pasta with salmon cream and courgettes
Cooking time 20 min
PREPARATION 20 min:
To make the pasta with salmon cream and zucchini, first cut the salmon into small pieces. Pour a drizzle of extra virgin olive oil into a pan and a peeled garlic clove. Fry for a few moments, then add the salmon, cook for 2 minutes, stirring occasionally.
Once cooked, remove the garlic clove and turn off the heat. Trim the courgettes, then cut them into rounds and then into small cubes. Pour a drizzle of olive oil again and fry the second clove of garlic. After a few seconds, add the courgettes, salt and pepper. Cook for about 15 minutes over medium heat, stirring often.
In the meantime, bring a pan full of salted water to the boil. Meanwhile, blend the cooked salmon for a few seconds with the help of an immersion blender.
Dilute with cream and blend again until creamy. Boil the pasta for the time indicated on the package. In the meantime, the courgettes will have finished cooking, remove the garlic clove and set aside. When the linguine are cooked, drain them.
Season with the previously prepared salmon cream and the sautéed courgettes. Mix to flavour and serve the pasta with salmon cream and courgettes and salmon piping hot.
Once cooked, remove the garlic clove and turn off the heat. Trim the courgettes, then cut them into rounds and then into small cubes. Pour a drizzle of olive oil again and fry the second clove of garlic. After a few seconds, add the courgettes, salt and pepper. Cook for about 15 minutes over medium heat, stirring often.
In the meantime, bring a pan full of salted water to the boil. Meanwhile, blend the cooked salmon for a few seconds with the help of an immersion blender.
Dilute with cream and blend again until creamy. Boil the pasta for the time indicated on the package. In the meantime, the courgettes will have finished cooking, remove the garlic clove and set aside. When the linguine are cooked, drain them.
Season with the previously prepared salmon cream and the sautéed courgettes. Mix to flavour and serve the pasta with salmon cream and courgettes and salmon piping hot.
INGREDIENTI per 4 persone:
- 320 g dry pasta
- 400 g courgettes
- 200 g smoked salmon
- 200 ml fresh liquid cream
- 2 cloves of garlic
- Salt to taste
- Black pepper to taste
