However we would like to highlight that even a wine intended for a young audience and suitable for daily consumption as our Ne'? White Piemonte Doc by Marina Marcarino, Punset, is produced with this technique that involves winemaking process with maceration on the skins, more usual for red wines (hence called "red").

The result is a white wine from Arneis grapes, typical Piedmont white grape variety with an intense golden yellow color, complex aroma of yellow fruit that is confirmed on the palate with a slight savory note and slightly sour.
An already well structured wine suitable as an aperitif or throughout the meal; perfect in this season.

We suggest to taste it with a Bio receipt from chef Emanuela Merli - Ristorante La Cantina del Rondo - Neive.

THE ANCIENT RECIPE: TUNA OF RABBIT

Ingredients:

• A well-bred rabbit in the old way in the yard and organic foods
  
• For the broth: celery, carrot, yellow onion, leek, parsley stems, cloves, pepper.
  
• A rich bouquet of herbs: parsley, rosemary spikes, much sage, thyme, marjoram, mint. Except sage are finely chopped together.
  
• organic garlic, extra virgin organic olive oil
  

Prepare a court bouillon (broth) with carrot, celery, onion, leek, clove, parsley stems, some peppercorn broken and very little sea salt.
When tasty add the whole rabbit.
It must cook until soft, when the meat comes off from the bone.

Leave to cool in its broth until it is lukewarm.

Gently detach the meat from the bones, and, in a bowl, compose a layer of pieces of rabbit and a layer of cloves of garlic and sage leaves, basting with olive oil and lightly pressing.

Ends with the sage layer, cover with plastic wrap, ask a burden and chill for at least one night. The rabbit, absorbing the 'oil will become soft and tender.

The next day separates the rabbit pieces from the aromas, throw them. Add salt choose the pieces smaller and crumbs, finely chop with a knife, add the chopped herbs and mix it well with all the pieces of rabbit.

Serve spoonfuls onto an organic leaf lettuce, with crunchy raw vegetables.

It 'a delicate and light appetizer and you'll also have a great broth.
It matches superbly with white Ne'? Piemonte, an intense wine, with complex aromas and full-bodied, that welcomes and enhances the delicate flavors of white meat and spring vegetables

A courtesy of the chef Emanuela Merli - Ristorante La Cantina del Rondo - Neive -