"The diamond of Piedmont"

The white truffle of Alba is famous worldwide. It is in Alba, in the province of Cuneo,
that there is the record of the oldest "White Truffle Fair".

Once picked they are not washed, that's why they are often earthy. Indeed, washing
them could deteriorate the quality and accelerate the deterioration of the product.

Fresh white Alba truffles have an incomparable and particularly intense perfume! Its
colour varies from white sometimes veined with pink to grey-brown pigmentation.
The price of this wild truffle is proportional to its rarity, it is out of price and it is a
chance to be able to afford it. It goes well with pasta, cream, poultry, eggs and
spinach. The flavours blend together, and every texture is complementary.

This truffle is mainly eaten raw. The watchword is always to match it with butter and
not with oil, meat broth and cheese, to obtain the best sauce. This fresh Alba truffle
can be cut into very fine shavings on the dish using a truffle mandolin. Get tempted
and eat it raw, grated on fresh and toasted bread, on pasta or eggs.

Here is the picture of the white truffle. Exceptional product, exceptional wine, this is
the most wanted wine and food pairing at this period. The food and wine pairing on
white truffle require a lot of attention. The truffle reveals itself, not only in the aromas
but especially in the persistence of taste. 

Two wines, two countries, two styles, a French and Italian wine to taste the
magnificent Alba truffle. The moment is unforgettable.

Château L'Evangile 2005

The harvest at the château is as late as possible to harvest perfect mature grapes.
The yield is limited, and the concentration is well present. The maturing of 18 months
in new oak barrels represents 70% of the process and gives the wine its structure.
On tasting: the colour is dark ruby, deep and almost black. The aromas of
undergrowth and mushrooms blend with notes of pine. Mint and liquorice also
appear in a subtle way. The wine and its retro-olfaction on tertiary aromas is really
an ally of the white truffle. The ageing capacity is impressive, it can also be tasted
right now. Kay tasted it after a decanting of 3 hours, accompanied by poultry ravioles
in vegetable broth and fresh white truffle.

Sori San Lorenzo 1998 

Its garnet colour with its brick-red reflections proves the evolution of this wine. The
nose is rich, tertiary and complex. The aromas reveal notes of tobacco leather and
coffee. The jammy fruits then come to coat the aromatic and bring back greediness.
The complexity becomes clearer on the palate where the wine discloses a rare
finesse. The fullness and suppleness take nothing away from the length which
continues to blend with the truffle. The fresh fettuccini with raw truffle butter and
white pepper served with the wine is delicious, is it a perfect match?