DETAILS

La Stipula

Spumante Bianco Brut
Metodo Classico Millesimato

Synthetic description

Light and brilliant straw color with a long and persistent perlage. To the nose it reveals an elegant fragrance of white flowers, crispy fruit, crust bred and fresh butter. It has a good mouth with a sapid taste, a long and pleasant ending with hints of ripe yel- low fruit and vanilla.

100% Aglianico del Vulture - Vintage Classic Method

about 10-12°C

Ideal with aperitifs, appetizers but also with fried fish and vegetables

Grape: 100% Aglianico del Vulture - Vintage Classical Method.
Harvest time: manually in the last decade of September.Vinification: white vinification without the skin and fermentation in barriques for 15 days followed by a steel-tank passage.
Aging: secondary fermentation in bottles and 18 months on the yeasts in natural caves on special racks called “pupitres” with a manual disgorging, no sugar added and topped up with the same wine of the same vintage.
Organoleptic Test:
Color: Light and brilliant straw color with a long and persistent perlage.
Nose: to the nose it reveals an elegant fragrance of white flowers, crispy fruit, crust bred and fresh butter.
Palate: it has a good mouth with a sapid taste, a long and pleasant ending with hints of ripe yel- low fruit and vanilla.
Matching Suggestions: ideal with aperitifs, appetizers but also with fried fish and vegetables.
Serving Temperature: at about 10-12°C Size: 75 cl

 

 

 

  • LA STIPULA 2012

    08/05/2017

    PREMIATO CON 84 PUNTI DA ANDREAS LARSSON - BEST SOMMELIER OF THE WORLD - ANNO 2017
  • La Stipula 2011

    20/07/2015

    PREMIATO CON 87 PUNTI PARKER USA
  • La Stipula 2010

    06/12/2013

    PREMIATO CON LA GRAN MENZIONE AL CONCORSO ENOLOGICO INTERNAZIONALE VINITALY 2012
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.