DETAILS

L'Autentica

Basilicata I.G.T.
Bianco dolce

Synthetic description

Golden yellow colour with amber reflections. To the nose it reminds of honey , white flowers, dried and citrus fruits. To the mouth is full of sweet notes, hints of candied orange and apricot jam, honey and dried fig that balance with a good acidity.

Moscato (70%) and Malvasia (30%), traditionally grown in the Vulture area and dried on the plants and on the racks.

about 10-12°C

Ideal with dried fruit, dried biscuit and pastries and aged cheeses. Traditionally matched with Cannoli, Pastiera, Cassata and almond pastries.

 

Grape: Moscato (70%) and Malvasia (30%), traditionally grown in the Vulture area and dried on the plants and on the racks.
Harvest time: manually in the last decade of September. Vinification: in new barriques.
Aging: at least 12 months in barriques and 12 in bottle.
Organoleptic Test:
Color: Golden yellow with amber reflections.
Nose: to the nose it reminds of honey , white flowers, dried and citrus fruits.
Palate: in the mouth is full of sweet notes, hints of candied orange and apricot jam, honey and dried fig that balance with a good acidity.
Matching Suggestions: ideal with dried fruit, dried biscuit and pastries and aged cheeses. Traditionally matched with Cannoli, Pastiera, Cassata and almond pastries.
Serving Temperature: at about 14 °C Size: 50 cl

 

  • L'AUTENTICA 2014

    27/10/2017

    PREMIATO CON "MEDAGLIA D'ORO"DA"LA SELEZIONE DEL SINDACO" - "MEDAGLIA D'ORO"AL "VINALIES D'OR" - MIGLIOR VINO DOLCE D'ITALIA" CON 97 PUNTI DA "I MIGLIORI VINI ITALIANI" -"MEDAGLIA D'ORO" DAL CONCORSO ENOLOGICO CITTA' DI PRAMAGGIORE
  • L'AUTENTICA 2014

    13/06/2017

    PREMIATO CON "MEDAGLIA D'ORO" DA " CONCORSO ENOLOGICO INTERNAZIONALE DELLE CITTA' DEL VINO - LA SELEZIONE DEL SINDACO" - ANNO 2017
  • L'AUTENTICA 2014

    12/05/2017

    PREMIATO CON "MEDAGLIA D'ORO" ALLA 23^ EDIZIONE DE "VINALIES D'OR" DI PARIGI - ANNO 2017
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.