Synthetic description
An iron fist in a velvety glove
Colour intense ruby red with garnet hints, impenetrable. Nose jam of black berries (black cherry, blackberry, blueberry, raspberry and plum), liquorice, Greek hay, carob, cinnamon, leather, violet, tobacco, cacao, vanilla, and mint. Palate intense, fresh, tannic with a long and balsamic finish.
100% Aglianico del Vulture.
20-day maceration and fermentation in stainless steel containers.
Ideal with game meat, roasted and braised meat, aged cheeses.
Grape variety: 100% Aglianico del Vulture.
Grape harvest: first ten days of November.
Vinification: 20-day maceration and fermentation in stainless steel containers.
Maturation: in first passage barrels of French oak in volcanic tuff caves for at least 12 months and a further 12-month bottle aging.
Organoleptic test:
• Colour: intense ruby red with garnet hints, impenetrable.
• Nose: jam of black berries (black cherry, blackberry, blueberry, raspberry and plum), liquorice, Greek hay, carob, cinnamon, leather, violet, tobacco, cacao, vanilla, and mint.
• Palate: intense, fresh, tannic with a long and balsamic finish.
Pairings: game meat, roasted and braised meat, aged cheeses.
Service temperature: 16°-18°C.
Bottle size: 37,5 cl - 75 cl – 150 cl – 300 cl.
| 37,5 cl |
| 75 cl |
| 150 cl |
| 300 cl |
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LA FIRMA 2019 DOC
18/12/2024
PREMIATO CON "3 BICCHIERI" DALLA GUIDA "PROSIT 2024"
Guida Prosit -
LA FIRMA 2017 DOC
02/12/2024
AWARDED WITH "97 pt. 5 WAY STELLA" BY "VINOWAY WINE SELECTION 2025"
Vinoway Wine Selection -
LA FIRMA 2019 DOC
31/10/2024
AWARDED WITH " 3 STELLE ORO" BY THE GUIDE VERONELLI - YEAR 2025
Veronelli
CAPRETTO CACIO E UOVA
From aunt Anna, aunt Giulia, aunt Rosa and aunt Raffaella’s cookbook
Ingredients:1 kg of goat, 1 kg of fresh peas, four sprigs of wild fennel, four eggs, 30 g of extra virgin olive oil, black pepper, salt, lemon, 100 g of grated cheese, a spoonful of chopped parsley.
Preparazione:Cut the kid to pieces and brown in oil, then brought to the half-cooked with fennel, salt, pepper and a little water. Shelled peas and add them to the kid with the chopped parsley. When the meat is cooked, whisk the eggs in a bowl, season with salt, pepper, cheese and lemon juice: Pour hot over the meat, stir over a low heat and serve immediately.
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