Poggio Alle Nane Le Mortelle Recipe

Chill the bottle

Place the Poggio alle Nane Le Mortelle bottle in a wine bucket or large container filled with ice and water. Chill for 20–30 minutes until well cold (or refrigerate at 45–50°F / 7–10°C for 2–3 hours).

Prepare glassware

If desired, rinse wine glasses with a little cold water and dry quickly — this removes any dust and helps maintain temperature. Leave glasses slightly chilled on a tray or in the fridge for 10–15 minutes.

Open and serve

Carefully uncork the bottle just before serving. Pour small tasting pours (about 4–6 oz / 120–180 ml per glass) so the wine remains fresh across multiple refills. Offer lemon slices and orange twists so guests can briefly garnish the rim or express oils over the glass for extra aroma.

Prep crostini

Preheat oven to 350°F (175°C). Arrange baguette or crostini slices on a sheet pan. Brush lightly with 1 tbs olive oil and toast in the oven for 6–8 minutes until golden and crisp. Remove and let cool slightly.

Assemble mozzarella & tomato bites

Halve the cherry tomatoes. Toss tomatoes with remaining 1 tbs olive oil, 0.25 tsp sea salt, and 0.125 tsp black pepper. Tear or halve mozzarella into bite-size pieces. On each crostini or on a platter, pair mozzarella pieces with seasoned tomatoes and a basil leaf. Drizzle any residual oil from the bowl over the assembled bites.

Plate prosciutto

Fold or loosely roll the prosciutto slices and arrange them on a serving board next to crostini and mozzarella bites for easy picking.

Final seasoning and serve

Scatter a few additional basil leaves over the board, add lemon slices and orange twists for garnish. Serve immediately alongside chilled Poggio alle Nane Le Mortelle.

Provide lemon wedges for guests to squeeze lightly into a sip if they prefer a brighter citrus accent. Express orange peel oils over the glass by holding a twist skin-side down above the wine and giving it a quick snap to release essential oils; then drop the twist into the glass or rest on the rim.