Synthetic description
The soft hug of the Volcano
Color intense ruby red with garnet hues, impenetrable. Bouquet hints of cherry jam (plum, black cherry, blackberry, blueberry), chocolate, black pepper, dried violet, carob, tobacco, cinnamon, face powder, mace, leather, licorice, vanilla and mint. Taste sapid, fresh, full and elegant with hints of black plum cherry and blackberry. Long, persistent and aromatic finish with notes of licorice and dark chocolate.
100% Aglianico del Vulture
16-18 °C
It goes well with game meat, roasted and braised meat, aged cheeses, and desserts with dark chocolate.
Grape variety: 100% Aglianico del Vulture.
Grape harvest: last ten days of November/ first ten days of December.
Vinification: 30-day maceration and fermentation in stainless steel containers.
Maturation: in French oak barrels and tonneaux in volcanic tuff caves for at least 24 months and a further 12-month bottle aging.
Organoleptic test:
• Colour: intense ruby red with garnet hints, impenetrable.
• Nose: hints of cherry jam (plum, black cherry, blackberry, blueberry), chocolate, black pepper, dried violet, carob, tobacco, cinnamon, face powder, mace, leather, liquorice, vanilla, and mint.
• Palate: savoury, fresh, full, and elegant with hints of plum, black cherry, and blackberry. Long, persistent, and aromatic finish with notes of liquorice and dark chocolate.
Pairings: game meat, roasted and braised meat, aged cheeses, and desserts with dark chocolate.
Service temperature: 16°-18°C.
Bottle size: 75 cl
| 75 cl |
-
IL SIGILLO 2018
31/10/2024
AWARDED WITH " 3 STELLE ORO" BY THE GUIDE VERONELLI - YEAR 2025
Veronelli -
IL SIGILLO 2018
29/10/2024
AWARDED WITH "GEMMA" BY "AIS VITAE 2025"
Guida Vitae AIS -
IL SIGILLO 2018
11/09/2024
AWARDED WITH "5 GRAPPOLI" BY "BIBENDA 2025"
Bibenda
Cutturiddu di pecora
From aunt Anna, aunt Giulia, aunt Rosa and aunt Raffaella’s cookbook
Ingredienti:1 kg mutton (with bone) 5 small ripe tomatoes 5-6 chillies 3-4 big potatoes 1 medium onion 2-3 cloves of garlic In addition: bacon, parsley, a cup of olive oil, salt.
Preparazione:Break up the meat and put it in a cauldron with all the vegetables cut into large pieces, salt and add about two liters of water. Boil and cook over moderate heat with the cover firmly fixed, shaking the pan with your hands while cooking in order to mix the ingredients without opening the lid, for about half an hour or even more depending on the texture of the meat; serve hot directly from the pot with the sauce.
Produtcs
SCHEDA
La Nota
Sparkling Red Wine Classic Method - Millesimato
SCHEDA
La Stipula Bianca
Quality Sparkling Wine – Zéro Dosage Classic Method Millesimato
SCHEDA
La Grappa di “Il Sigillo”
Single grape variety aglianico (aged in barrique)
SCHEDA
Il Lascito
Red Wine
SCHEDA
La Raccolta
La Raccolta IGT
SCHEDA
Il Rogito
Basilicata I.G.T. Rose Wine
SCHEDA
La Grappa Invecchiata
Single grape variety aglianico (aged in barrique)
SCHEDA
La Stipula Rosè
Quality Sparkling Wine – Zéro Dosage – Rosè Classic Method Millesimato
SCHEDA
L'Atto
Basilicata I.G.T. Red Wine
SCHEDA
La Grappa Bianca
Single grape variety Aglianico White
SCHEDA
Il Sigillo
Aglianico del Vulture D.O.C. Red Wine
SCHEDA
La Scrittura
Basilicata I.G.T. Rose Wine
SCHEDA
La Postilla
Basilicata I.G.T. White Wine
SCHEDA
La Parcella
Basilicata I.G.T. White Wine
SCHEDA
Il Preliminare
Basilicata White I.G.T. Dry white
SCHEDA
La Firma
Aglianico del Vulture D.O.C. Red Wine
SCHEDA
Il Passaggio
Sparkling White Wine Brut
SCHEDA
L'Autentica
Basilicata I.G.T. Sweet White Wine from Dried Grapes
SCHEDA
La Grappa di “La Firma”
Single grape variety aglianico (aged in barrique)
SCHEDA
La Procura
Basilicata Primitivo I.G.T. Red Wine
SCHEDA
Il Repertorio
Aglianico del Vulture D.O.C. Red Wine
SCHEDA
Il Protesto
Sparkling Red Wine