Pecora alla Callara and Montepulciano, the Shepherds' Elixir

RECIPE FROM THE ABRUZZESE SHEPHERDS: La pecora alla "callara"

Ingredients

• A medium-sized sheep
• A sprig of bay leaf
• A sprig of rosemary
• White wine
• 1 kg of tomatoes
• Chili pepper

Preparation
La pecora alla callara is one of the most characteristic dishes of the inland areas of Abruzzo, linked for millennia to the practice of transhumant shepherding. Its preparation and cooking require many hours.

The mutton must first be left to age for three days, then cut into chunks and slowly cooked in a copper pot with plenty of water for at least three hours.
Once boiled and defatted – in order to remove the typical but strong scent of adult sheep – the meat needs to be drained and put back to cook in a large vessel for another three hours with the other ingredients.
The simple recipe of la pecora alla callara has its roots in pastoral tradition and likely originated from the practice of assigning to those in charge of tending the flocks those adult animals that for some reason could no longer be used or sold: lame animals, the most worn-out ones, barren ewes.
The preparation took place outdoors, as it still does today at some reenactments and celebratory transhumance festivals.

A robust dish, archaically Mediterranean, yet capable of bringing one back with unforgettable vigor to the origins of culture – for pairing, nothing is more perfect than a great Montepulciano D'Abruzzo, in this case PAN Montepulciano D'Abruzzo Dop vintage 2009 from the winery Bosco Nestore, awarded 5 bunches by Bibenda 2014 – Associazione Italiana Sommelier.

Montepulciano has a "mountain" soul and loves bold flavors.

When it comes to pairings, Montepulciano d'Abruzzo is an undisputed star: its strengths are its excellent acidity and its refined spicy tones, all supported by a firm tannin. With a good body, it can withstand years of barrel aging: the wine rounds out and has the opportunity to develop further, ensuring a finer texture.
The wine presents itself with an intense ruby red color with slight orange hues.
On the nose, intense and complex: wild berries with pronounced spicy notes of vanilla, cinnamon, and licorice; herbal and balsamic hints on the finish.
On the palate, excellent structure, persistence, and balance. Pleasantly tannic, enriched by toasted notes whose aromas reach the palate only subsequently.

PRODUCTION AREA
Nocciano (PE)

GRAPE VARIETY
Montepulciano D'Abruzzo 85%, Cabernet Sauvignon 15%
HARVEST PERIOD
Late October

VINIFICATION
Skin maceration at controlled temperature

ALCOHOL CONTENT
14.5% vol.

SERVING TEMPERATURE
18° C

AGING AND REFINEMENT
18 months in French and American oak barriques. 18 months bottle refinement

Wine price 20 / 22 €