DETAILS

Il Preliminare

Basilicata I.G.T.
Bianco secco

Synthetic description

Bright straw yellow colour. To the nose it smells of exotic fruit, pineapple mango and papaya. It has a marked flavor and a crisp taste with a carpet of green and fruity notes.

Aglianico del Vulture worked in white, Malvasia, Moscato and Chardonnay(25% of each grape)

about 12°C

Ideal with fish dishes, especially with raw shell fish and river fish.

Grape: Aglianico del Vulture worked in white, Malvasia, Moscato and Chardonnay equally.
Harvest time: manually in the second and third decade of August.
Vinification: fermentation in steel tanks at controlled temperature. Aging: at least two months in bottle before releasing.
Organoleptic Test:
Color: bright straw yellow.
Nose: to the nose it smells of exotic fruit, pineapple mango and papaya.
Palate: it has a marked flavor and a crisp taste with a carpet of green and fruity notes.
Matching Suggestions: ideal with fish dishes, especially with raw shell fish and river fish. Serving Temperature: about 12°C
Size: 75 cl

  • IL PRELIMINARE 2016

    08/05/2017

    PREMIATO CON "MEDAGLIA D'ORO" DAL CONCORSO ENOLOGICO CITTA' DI PRAMAGGIORE - ANNO 2017
  • Il Preliminare 2015

    02/11/2016

    PREMIATO CON BOLLINO DEL BUONGUSTO DI PUGLIA E BASILICATA DALLA GUIDA AL BUONGUSTO DELLA GAZZETTA DEL MEZZOGIORNO - ANNO 2016
  • Il Preliminare 2014

    20/07/2015

    PREMIATO CON 88 PUNTI PARKER USA
Ciambotta (verdura alla lucana)

From aunt Anna, aunt Giulia, aunt Rosa and aunt Raffaella’s cookbook

Ingredienti:

600 g of zucchini, an onion, a bunch of basil, a few leaves of celery, a yellow pepper, a red pepper, an eggplant, two eggs, four big ripe tomatoes, 150 g of extra virgin olive oil, four pieces of sausage dried, 200 g of grated pecorino cheese, two cloves of garlic, basil, salt, pepper

Preparazione:

Sauté the onion in a large pan in olive oil and dried sausage without the skin, but not sliced​​. Add the chopped tomatoes and salt, basil and celery and let flavor all the ingredients Meanwhile, clean and reduce into small pieces peppers, eggplant, and zucchini and add to the mixture. . Stirring occasionally add the eggs and a handful of cheese. Pay attention to cooking at moderate heat, as the zucchini should be al dente. This dish can also be enjoyed cold.