Type: Red Dry, P.D.Ο.
Meliton SlopesVarietal Composition:Limnio 100 %
Organoleptic Analysis: Deep ruby color. Aromas of ripped forest fruits, notes of vanilla, leather and black pepper. Well structured and velvet in mouth with intense aromas of black berried fruits and rounded sweet tannins.
Altitude:150 - 300 m.
Method of Production:Classic vinification process for red wines in controlled temperatures. Aging in French oak barrels for 12 months
To Accompany: White and red meat, Mediterranean cuisine, chessesServed: At 16 - 18° C.
Ingredients for 2 people
400 g beef fillet
3 tablespoons olive oil
20 g mushroom truffle
some foam salt
2 tablespoons fresh butter
In a pan melt the butter and just burn, add the fillets.
Saute for 4-5 minutes per side, (preferably baked as we like).
Puree half the truffle in olive oil, adding salt - pepper and sprinkle the surface of the fillet. Then cut into thin slices the remaining truffle and place each piece in the fillet.
Serve with fresh pepper with green salad and fits perfectly with the red dry