Li Veli Pezzo Morgana Salice Salentino DOC Riserva
Aroma of cherries, plums and compote or jam thereof. The palate is very intense with some plum, red fruits, cocoa, pepper and warm spices. Very long on the finish; it leaves a taste of almonds, caramel and raisins that seem juicy and soft.
Our Normal RRP: £22.99 now £20.99
Product Description
At the beginning of the XX century Masseria Li Veli was a cellar built on the ruins of a late Medieval structure, traces of which can still be seen in the present building. The estate is situated just outside Cellino San Marco, half way between Brindisi and Lecce, a land with a long and fascinating history which started more than 2500 years ago. The Messapi were an ancient Italic population of the “Messapia”, the name given by Greek historians to this “land between two seas”, the Ionic and the Adriatic, which comprises the provinces of southern Apulia: Lecce, Brindisi and part of Taranto. First indications of the Messapian civilization date back to the VIII century B.C. After 272 B.C. they became part of the territory of Rome, while partly preserving their own identity. The Masseria Li Veli Winery is located on the historic Messapian area on the Salento Plains of Italy. It was during 1858 that famous Italian economist Antonio de Viti de Marco discovered this place. His sole objective was to develop this area into a state-of-the-art cellar, which would make Italy proud. During 1999, the Falvo family, which had a wide experience in the business of wine-making, developed an interest in these vineyards and took control over the place. Thanks to the family’s single-minded determination and expertise, the place was renovated and it started a new wine culture in the region of Apulia. The vineyards of Li Veli are spread over 33 hectares and the plantation is done in the settonce pattern – a pattern that was well-thought out and invented by the Roman military engineers. Thanks to this pattern, the roots of the vines are exposed to maximum soil exploitation. They are also well-exposed to the sun and air, thanks to which the fruits grown here are of great quality.
Deep ruby red in color with violet hues and a full and persistent fragrance; notes of prune and cherry jam, sensations of caramel and pepper that reinforce a very interesting bouquet indicating a strong body; on the palate it is bold and warming, with flavors of pulpy fruit; it has a very long finish with scents of raisins and almonds.
Grower: Masseria Li Veli
Grape Variety: Negroamaro
Style: Fruity and Complex
Country: Italy
Appellation: Puglia
Vintage: 2020/21
Closure: CORK
Alcohol: 12.5% ABV
Bottle Size: 75cl
Smoked Pancetta, Mozzarella, Fresh Chilli Pizza
Cooking Time: 00 hrs 35 mins (approx.)
Number of Servings: 2
INGREDIENTS
For the dough //
800 g strong white bread flour
200 g fine ground semolina flour or strong white bread flour
1 level tablespoon fine sea salt
2x7 g sachets dried yeast
1 tablespoon golden caster sugar
650 ml lukewarm water
For the tomato sauce //
1 clove garlic
1 small bunch fresh basil
olive oil
400 g good-quality tinned plum tomatoes
sea salt
freshly ground black pepper
For the topping
85 g mozzarella
extra virgin olive oil
For the topping //
6 tablespoons tomato sauce
50 g mozzarella
1 fresh red chilli, finely sliced
sea salt
freshly ground black pepper
4-5 slices higher-welfare smoked pancetta, thinly sliced
extra virgin olive oil
To make the dough //
1. Pile the flour and salt on to a clean surface and make an 18cm well in the centre.
2. Add your yeast and sugar to the lukewarm water, mix up with a fork and leave for a few minutes, then pour into the well.
3. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. It will look like thick porridge. Continue to mix, bringing in all the flour. When the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
4. Knead the dough by rolling it backward and forward, using your left hand to stretch the dough toward you and your right hand to push the dough away from you at the same time. Repeat this for 10 minutes, until you have a smooth, springy, soft dough.
5. Place the dough in a lightly greased bowl. Cover with a kitchen towel or plastic wrap and let double in size for about 45 minutes.
To make the sauce //
1. Peel and finely slice the garlic. Pick the basil leaves and discard the stalks. Heat a saucepan on a medium-low heat and add a splash of olive oil and the garlic.
2. Cook gently until the garlic starts to turn golden, then add most of the basil leaves, the tomatoes, and a good pinch of salt and pepper. 3. Cook gently for around 20 minutes, or until smooth, mashing the tomatoes up with a wooden spoon as it cooks.
3. When done, have a little taste, and season again if needed.
1. Smear the tomato sauce evenly over the pizza base.
2. Tear the mozzarella into pieces and dob these over, then scatter over as much chilli as you like and season with salt and pepper.
3. Lay the pancetta over the top so it will crisp up during cooking and the juices will cook into the pizza.
4. Drizzle with extra virgin olive oil and cook until crisp and golden.
£137.94 £125.94
2 in stock
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