DETAILS

Il Rogito

Basilicata I.G.T.
Rosato

Synthetic description

Light pink, shiny and brighty. Flavour likesmall red fruit on a flower dried and spicy notes carpet. It taste fresh and wrapping, with a smooth entrance and a long persistence with fruity and floral in return.

Pure Aglianico del Vulture

12-16 °C

It is very versatile to combine both meat and fish. Requires mdium consistency dishes, from appetizers to cheeses.

 

The Aglianico was formerly appreciated also for the “unload” version. Andrea Bacci, in the “Natural wines history” (1596), speaking about Aglianico wrote: “…grapes not too much dark…with a medium consistency juice”. Also Lancerio (historian and geographer of the XVI century and personal taster for the Pope Paolo III Farnese) about the Aglianico wrote: “…Such wines are full of colours, there are also unloaded wines much better and more soft…these wines His Holiness likes to drink…”

Grapes: 100% Aglianico del Vulture. It is a rosè wine for the “red wines lovers”, for its marked personality. Also knowed as: “ the summer’s red wine”.
Harvest time: manually in the first decade of October when the technological maturity is complete (the sugar concentration), but not the phenolic maturity.
Vinification: maceration of maximum 48 hours with the skin and vinification at controlled
temperature in steel tanks, it also goes through the malolactic fermentation.
Aging: 1 year in second/third passage french oak barriques or tonneaux.
Organoleptic Test:
Color: bright rosè.
Nose: to the nose it reveals notes of fresh red fruit on a spicy carpet.
Palate: a fresh and full taste characterized by constant fruity and flowery notes.
Matching Suggestions: it is very versatile, ideal with fish or meat depending on the serving
temperature, also ideal with pizza!
Serving Temperature: 12-16°C, can be served chilled or at room temperature depending on the food
matching.
Size: 75 cl

  • Il Rogito 2013

    20/07/2015

    AWARDED WITH 90 PARKER POINTS USA- YEAR 2015
  • Il Rogito 2013

    15/06/2015

    AWARDED WITH "SILVER MEDAL" BY" CONCOURS MONDIAL DU ROSE'" - YEAR 2015
  • IL ROGITO 2013

    10/02/2015

    AWARDED WITH " MERANO WINE AWARD " BY "MERANO WINE FESTIVAL" - YEAR 2014
Baccalà con peperoni cruschi

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

Ingredienti:

500g of dried salted cod sponged, dried peppers (sun-dried), 2 cloves of garlic, 100g of extra virgin olive oil, parsley and salt. Ingredients and preparation of “peperoni cruschi”: extra virgin olive oil, salt.

Preparazione:

Heat up oil in a pan, move it away from the fire when the oil is hot, add the peppers, cut in half or whole, but without their seeds. Add salt just before serving. They can also be served cold. This is a simple dish, but you have to pay attention to the temperature of the oil, because it is too hot peppers can burn when it is not hot enough peppers not crispy. Boil the cod, remove the bones and cut into pieces. In a pan, fry the garlic in the oil, remove it, add the peppers cleaned with a dry cloth and without the seeds. Be careful not to burn them. Liking a spicy flavor you can fry a hot pepper. Arrange on a plate the cod and sprinkle with the hot oil and lightly salted peppers.