DETAILS

Il Repertorio

Aglianico del Vulture D.O.C.
Rosso

Synthetic description

Impenetrable garnet ruby red. Very elegant to the nose, it reminds of marasca with spicy and liquorice notes. Rich, full with remarkable cherry notes and a marasca ending lightly spiced. Tannins are soft and pleasant

100% Aglianico del Vulture

16-18°C

Ideal with roasted meat and game.

Il Repertorio refers to a repertory or archive, of notarial contracts.
Grapes: 100% Aglianico del Vulture.
Harvest time: manually in crates in the second/third decade of October when the maturation process is in the crucial stage.
Maceration: maceration for 10 days in stainless steel tube at monitored temperature. It is a more traditional way to produce wine.
Aging: in french oak barriques for 12 months placed in natural caves into the volcanic tufo rock.
Alcohol content: about 14 degrees.
Serving temperature: 18° C (64° F)
Organoleptic characteristics: Il Repertorio is well balanced, rich and full flavour.
Food matching: ideal with roasted meats and also game meats and dishes.
Bottle size: available in 0.75, liter bottles.

D.O.C. is the acronym for Controlled Denomination of Origin, which certifies that a wine is produced in a specific area according to precise qualitative and quantitative production laws.

  • IL REPERTORIO 2015

    30/10/2017

    PREMIATO CON "TRE BICCHIERI" DALLA GUIDA "GAMBERO ROSSO 2018"
  • IL REPERTORIO 2014

    13/06/2017

    PREMIATO CON "MEDAGLIA DI BRONZO" AL "DECANTER WORLD WINE AWARDS" - ANNO 2017
  • IL REPERTORIO 2014

    19/05/2017

    PREMIATO CON "MEDAGLIA D'ARGENTO" AL "CONCOURS MONDIAL DE BRUXELLES" - ANNO 2017
STRASCINATI (STRASCNAR) CU ‘NDRUPPC

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

Ingredienti:

ingredients: Ingredients for the dough: 600 grams of wheat flour, an egg, salt, water Ingredients for the sauce: 400 g tomatoes, 150 g of extra virgin olive oil, 150 g of lean pork and beef, 50 g of fresh sausage, basil, onion, salt.

Preparazione:

Mix the flour with the egg, salt and water so as to obtain a dought compact and elastic, divide it into small pieces that will roll into stretched strips of about two centimeters in diameter. Cut these strips into pieces about six centimeters long. Put one by one the pieces of dough thus obtained on the "cavarola" (typical and special cutting board carved which allows the production of pasta in the traditional lining) putting the horizontally elongated side in front of you put eight fingers on the dought, excluding the inches, and trail the dough towards you, hollowing out and make it curl and thin (or by dragging them towards you with the four fingers of the hand). Let it sit for a quarter of an hour on floured surface, then boil them in salted water, keeping in mind that they are cooked when they are on the surface of the water Separately, prepare the sauce: fry the chopped onion , which must be removed for browning. Pass now in hot oil the chopped meat and the peeled sausage, cook for a while, then set aside. Put on low heat tomatoes, salt and basil , simmer to reduce by half an hour, then put the meat and bring to full cooking. Season pasta and sprinkle a plenty of grated cheese. You can also enrich the sauce by adding the sausage meat and the grated cheese for a delicious variation