The good herbs love these two wines.

Finally, the good herbs have arrived! Those that our grandparents know and those that have been passed down to us over time, taking on a special name in every city and village.

And here is that Dragoncello can become Sciopetì in some towns of the low Veneto, Carletto in other areas further north, Estragone in the countryside of central Italy, etc... But how wonderful it is to wander through the lush fields of spring green, among dandelions and other green and wild delicacies! It means literally immersing oneself in nature through colors, scents, and flavors on the plate.

There are chefs who are increasingly returning to the meadows to gather these delicacies. We particularly remember one who stands out as one of the most interesting young chefs in our national landscape precisely for his extraordinary use of the lesser-known herb varieties from the Asiago plateau. Alessandro Dal Degan surprises with the simplicity of these green delights. The dishes are always characterized by a very pronounced and often wild vegetable expression. There lies all their goodness.

But what wine should be used for these sometimes "rebellious" dishes? We recommend two from the 2014 vintage that we consider perfect for pairing. 

The Soave DOC Terre Lunghe 2014 by Agostino Vicentini. A blend of 70% Garganega and 30% Trebbiano di Soave. Ultra-selected clusters, also due to a somewhat troublesome vintage. A nice verticality in the aromas of white flowers and white fruits like peach, apple, and Williams pear. Citrusy notes of lime and delightful scents of fresh aromatic herbs like sage and nettle. On the palate, a decisive freshness and a nice mineral salinity. A delicately almondy and fruity finish. A wine definitely dedicated to dishes with wild herbs in omelets, with savory pies, and risottos with carletti or bruscandoli. 
 

The Sauvignon Vecchie Scuole 2014 by Antonio Fattori. An extraordinary wine that highlights the strength of its territory. A "active" volcano in the glass with a nice sensation of flint stone that blends with plant elements of green tomato leaves and white fruit like lychee and yellow plums.
A very fragrant wine with the typical aromas of Sauvignon. Fresh and tart on the palate with a nice sensation of lime and cedar intertwined with delightful hints of fine herbs like fresh nettle, sage, and thyme. Green and persistent finish. Perfect wine for first courses with field herbs, risottos with bruscandoli, wild asparagus omelets, and savory pies with dandelions.