Synthetic description
Perlage fine and persistent. Colour intense ruby red rosso with purple shades. Nose aroma of black cherries, blackberries, prunes, violets, strawberries, raspberries, and blueberries. Taste intense flavour with a moderate alcohol content, a moderate acidity and mild astringency, mild and pleasant sapidity.
100% Aglianico del Vulture
10°C
Excellent with legume soup, aged cheeses, rich and tasty dishes.
Grape variety: 100% Aglianico del Vulture.
Grape harvest: second ten days of October. First fermentation: in stainless steel containers. Second fermentation: in bottles (classic method) without adding sugar; second fermentation of the residual sugar of the must obtained after the first fermentation.
Maturation: for at least 48 months on fine lees in tuff caves. Disgorgement without adding sugar and filling with the same vintage wine.
Organoleptic test:
Perlage: fine and persistent.
Colour: intense ruby red rosso with purple shades.
Nose: aroma of black cherries, blackberries, prunes, violets, strawberries, raspberries, and blueberries.
Palate: intense flavour with a moderate alcohol content, a moderate acidity and mild astringency, mild and pleasant sapidity.
Pairings: legume soup, aged cheeses, rich and tasty dishes.
Service temperature: 10°C.
Bottle size: 75cl.
| 75 cl |
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LA NOTA 2019
03/07/2024
PREMIATO CON "4 DIAMANTI" DA "DIWINETASTE - ANNO 2024"
DiWineTaste -
LA NOTA 2019
29/06/2023
AWARDED WITH "90/100 pt." BY "VINOWAY VI SPARKLE 2023"
Vinoway Sparkle -
LA NOTA 2019
18/10/2022
RANKED AT "3° PLACE" IN "GUIDA SPARKLING WINE DI VINIBUONI D’ITALIA 2023"
Vinibuoni d'Italia sparkling star
Cavatelli e fagioli
From aunt Anna, aunt Giulia, aunt Rosa and aunt Raffaella’s cookbook
Ingredienti:Ingredients for the dough: 500g of wheat flour, salt, water, an egg. Ingredients for the topping: 500 g of beans, bacon, two carrots, 100 grams of celery, tomato, salt and pepper.
Preparazione:Boil the beans. Prepare the dough mixing the flour with the egg, salt and enough water to obtain a homogeneous and elastic dough. Cut it into small pieces that you will extend into sticks big as a finger that you will make further into small parts to hollow out with your fingers. Boil the pasta in salted water. Put in a pan the chopped bacon, carrots and celery, salt, pepper, butter and make to brown: add tomatoes, fry a few minutes, then add the beans. Finally, add the pasta and let it flavor.
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