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 Bodega Bressia is a boutique Argentinian winery sitting on only 20 hectares of vineyards near Agrelo, Mendoza. Walter Bressia established his small winery in 2003. His style of winemaking is characterised by following the philosophy of “minimum-human-intervention”. The idea is to give the wines a possibility to capture their true character.

 The wines quickly gained international acclaim, and his Icon wine “Conjuro” is recognised among Argentina’s finest. Bressia’s production is very limited as they only buy grapes from a scarce selection of contracted growers. Making it quite challenging to get your hands on a bottle.

 The 2006 Conjuro is a blend of 50% Malbec, 30% Cabernet Sauvignon, and 20% Merlot from the Tupangato Region in Mendoza. It has been aged in 70% French oak (Coopers being Taransaud, Mistral, and Radoux), and 30% American oak. Only 200 cases produced. Its style is very European; subtle and with well-integrated oak. Utterly delicious!

 To most the 2006 Conjuro might seem like an odd pairing to even the best home-made Pizza and would have merged better with say “Tornedos Rossini”. The wine has though a pure elegance and complexity which pairs well with the simplicity and honesty a pizza can showcase, when only using the best possible ingredients.

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 The secret behind making great pizza is understanding the few steps in the Neapolitan’s recipe (Naples, Italy).

 It is simply finding your optimal: Dough, Tomato Sauce, Buffalo Mozzarella and toppings.

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 The Dough is a mix of two flours (Typo 00 and Durum), water, olive oil, a small portion of natural yeast, and sea salt.

 Tomato Sauce is made of boiled skinned and mashed cherry tomatoes (pomodoro) with dried oregano, and some finely chopped garlic.

 The best pizzas are usually the simplest, as the ingredients get to stand out. Therefore you should initially teach yourself to master the Margherita. Here oven-baked with fresh basil and drizzled with a thick well-aged Balsamic vinegar.

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 Pizzas like fine wine should be enjoyed at their optimal temperature. Serve your home-made pizza on a wooden cutting board (keeps it warm longer).

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 Grilled artichoke and Parma ham are among my favourite toppings. Here flavoured with some wild thyme.