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It has an impressive golden color and rich aromas of dried peach, butterscotch, honey, tobacco, vanilla, nutmeg, orange, dried flowers, and hazelnut.
Rich mouth, full, with crisp acidity that balances with the creamy texture.
with lobster or crawfish dishes, large fish on charcoal or chicken dishes with white sauces.
Preheat the oven to 250 ° C. Add the olive oil to the casserole, then the chicken roll, the cut quince and the potatoes.
Mix the remaining ingredients with a small portion of the stock and pour the mixture on the roll and potatoes. Add stock so that the mixture covers the potatoes.
Cover the casserole and, after lowering the oven to 150 ° C, put it in the oven. From time to time we open the casserole and check whether we need to add some water.
Once ready, uncover the casserole and raise the oven temperature. Leave it there until it's golden brown.
