Typical dish of Italian cuisine, succulent and delicate at the same time, a noble cut of meat that requires a wine that enhances it and is enhanced at the same time. Here is a great Pinot Noir, that of Franz Haas, one of the best in Italy. It has a light ruby red color with notes of raspberry and cherry, undergrowth and a spicy finish of cinnamon and cloves that pair well with our Sunday lunch dish.
