DETAILS

La Postilla

Vino Spumante di Qualità del Tipo Aromatico
Moscato Dolce

Synthetic description

Fine and persistent perlage, cheerfull and lively. Bright straw yellow. A typical moscato nose, intense with hints of white flower, acacia honey and delicate reminds of sage. Sweet, aromatic, delicate and persistent, with a long and pleasant ending full of white peach hints.

100% Moscato of Basilicata with second fermentation in autoclave.

about °C

ideal with pastries.

Grapes: 100% Moscato di Basilicata obtained by fermentation in autoclave.
Harvest: first week of September.
Alcohol: 6,00% approximately
Tasting notes:
Perlage: fine-grained and persistent with white foam cheerful and lively
Colour: Pale, bright
Bouquet: typical of Muscat, intense with hints of white flowers, acacia and gentle reminders of sage.
Taste: The taste is sweet, aromatic, delicate and persistent, with a long and pleasant, with fruity aromas of white peach.

Serving suggestions: with the classic pastries and desserts in general.

Serving temperature: around 5 ° C

Formats: 75 cl

  • 2017

    08/05/2017

    PREMIOATO CON "2° POSTO " NELLA CATEGORIA SPUMANTI DOLCI AL CONCORSO "VOTA LA TUA SPARKLING STAR 2017" DI "VINI BUONI D'ITALIA"
  • 2015

    03/04/2015

    Awarded the "THIRD" in section sweet sparkling wines in the Challenge "Vote your Sparkling Star" conceived by Vinibuoni of Italy during the Vinitaly 2015
Calzoncelli

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

Ingredienti:

500g of wheat flour, 250g sugar, 150g of lard, three eggs, 250 g of chopped toasted almonds, 250 g of bitter dark chocolate, 250 g of icing sugar.

Preparazione:

Chop first separately and then together the almonds with chocolate, mix with icing sugar. Make a short crust pastry with flour, sugar, lard and eggs: Make it smooth and homogeneous without working too much, then let it stand for half an hour in a cool place (refrigerator). Do, with a rolling pin, a fillo dough of about half a centimeter. Place the filling on the dough that you have to cut around with the cog or a little mould and fold in half,fixing the edges so that during cooking the filling does not come out. The calzoncelli are cooked in the oven on a baking sheet greased.