In Italy, Sangiovese is the most widely planted red grape variety. It’s the main grape used in the popular red wines of Tuscany, where it is the solitary grape of Brunello di Montalcino and the primary component of the wines of Chianti, Vino Nobile di Montepulciano, and many “Super Tuscans”.
The Lanza Sangiovese opens with aromas of strawberry, cherry, and plums. On the palate, this medium bodied wine is savory and smooth with flavors of cherries, figs, and strawberries. Enjoy with pasta dishes, pork, chicken and barbecued meats.
|Cooperage:||11 months American oak|
- 2 Cups bread crumbs
- 2 Cloves garlic, finely chopped
- 2 Cups parmesan cheese
- 1 Cup finely chopped parsley
- 1 small onion chopped fine
Prepare: 3 lbs. top round steak cut 1/4 in. thick and tenderized by the butcher. Cut steak into 3″ wide pieces and pound until thin. Set aside and make the filling. Mix all ingredients together, season with salt and pepper and moisten with olive oil. Season meat with salt and pepper and then spread some filling on each piece of meat, roll and secure with kitchen twine. Using a heavy skillet or dutch oven, brown meat rolls in 1/2 butter 1/2 olive oil. Brown meat well as this helps create a sauce. Remove meat from pan and add 1/2 cup chopped onion, 1 cup each chopped celery and carrots, 3 cloves chopped garlic; sauté until translucent. Add 1 can tomato sauce and cook for a few minutes, then deglaze the pan with red wine cook until wine reduces by half. Add 1 can beef broth, return meat rolls to the pan and simmer until tender. Thicken sauce if necessary with some leftover filling. Season to taste and finish with 1/2 cup fresh parsley.