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Merigge Wine Pairing Asiago and Green Peppercorn Cacio e Pepe

Asiago and Green Peppercorn Cacio e Pepe


The simplest and most elegant of dishes, Cacio e Pepe is a traditional Roman pasta, truly and essentially cheese and pepper. A dish that is best created from just a few quality ingredients and tossed together in a flash, Asiago adds a bit more complexity to the sauce, and the green peppercorn adds a light freshness making it perfect to pair with a fruity and full bodied white wine. Serve when friends decide to stay for dinner. Just open another bottle of wine and put the pot of water to boil--dinner will be on the table in under 15 minutes. Or after a long day, when paired with a glass of full bodied red wine, Cacio e Pep is always in order.

Tasting notes - Merigge

Merigge is an intense, enveloping wine produced from Merlot grapes, suitable for long aging. The accurately selected grapes are picked by hand and placed in crates. Following pressing and stripping. the grapes are placed for about three days in steel vats where they undergo crio-maceration at low temperatures. The fermentatin is done at a controlled temperature with frequent racking a delestage.


  • 12 oz dried bucatini or thick spaghetti pasta
  • 2 Tbsp sea salt
  • 3/4 cup grated Asiago, plus more for serving
  • 2 Tbsp ground green peppercorns
  • 2 Tbsp extra virgin olive oil


Bring a pot to a boil and add the pasta and sea salt. Cook the pasta to al dente according to package instructions.

While the pasta is cooking, in a large bowl, mix together grated cheese and ground peppercorns. Add 1/2 cup of the boiling pasta water and olive oil and whisk to create a smooth creamy sauce

As soon as the pasta is ready, drain and add to the large bowl, while it's still steaming hot. Using two forks or a set of tongs, turn the pasta in the sauce to evenly coat the noodles. 

Serve immediately with extra cheese dusted on top.

This pasta doesn't store well and is best enjoyed the moment it's made.


The Buccelletti Winery, located in the unspoiled Valle di Chio in Tuscany, produces quality white and red wines. Sangiovese, Syrah, Merlot, Trebbiano, Grechetto and Vermentino are the grapes from which we produce our wines. These varietals enhance our territory from which has always been suited for the cultivation of wine.


Aging: 18 months in 'tonneau' barrels and 18 months in bottles

Grapes: Merlot

Color: Vibrant ruby red

Aroma: Agreeably fruity and slightly herbaceous

Taste: Velvety and full-bodied

Service temperature: 18C

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