Synthetic description
The effervescence of the aglianico
Perlage fine and persistent. Intense straw yellow. Elegant, fragrant, with hints of white flowers and crispy fruits, bread crust and fresh yeast. Palate full and savoury, with a long finish, hints of mature yellow fruit and vanilla.
Aglianico
about 10°-12°C
Ideal with aperitives, mixed fried food, seafood dishes, battered
vegetables, and risotto.
Grape variety: aglianico.
Grape harvest: last ten days of September.
Vinification: vinification off skins and first fermentation in French oak barrels for 15 days.
Second fermentation: in the bottles (classic method).
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 straw yellow.
Nose: elegant, fragrant, with hints of white flowers and crispy fruits, bread crust and fresh yeast.
Palate: full and savoury, with a long finish, hints of mature yellow fruit and vanilla.
Pairings: aperitives, mixed fried food, seafood dishes, battered vegetables, and risotto.
Service temperature: 10-12°C.
Bottle size: 75cl.
| 75 cl |
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LA STIPULA BIANCA 2016
02/12/2024
AWARDED WITH "94 pt." BY "VINOWAY WINE SELECTION 2025"
Vinoway Wine Selection -
LA STIPULA 2016
05/06/2024
AWARDED WITH "GOLD MEDAL" AT "XXII CONCORSO ENOLOGICO INTERNAZIONALE CITTA' DEL VINO 2024"
Città del Vino - ex Selezione del Sindaco -
LA STIPULA 2016
05/06/2024
AWARDED WITH "GOLD MEDAL" AT "XXII CONCORSO ENOLOGICO INTERNAZIONALE CITTA' DEL VINO 2024- FORUM DEGLI SPUMANTI"
Città del Vino - ex Selezione del Sindaco
Paparuli cruschi pastellati ripieni di acciughe
From aunt Anna, aunt Giulia, aunt Rosa and aunt Raffaella’s cookbook
Ingredienti:ingredients: 250 g of flour 15 g of yeast water as it absorbs the flour salt 50 g of anchovies in oil 200 g of dried peppers extra virgin olive oil.
Preparazione:Prepare a very soft batter and let rise in a warm place. In the meantime, take the dried peppers, cut them , put them to soak in warm water for 10 minutes and then squeeze. When the dough has risen, rewind into the batter a piece of pepper, in the middle put the anchovies and fry in hot oil (in which put a toothpick not to make darken the oil). Serve hot. The peppers can be substituted with zucchini flowers stuffed with smoked cheese and anchovies, or just with the cod, previously boiled and drained.
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