DETAILS

La Stipula

Spumante Rosè Brut
Metodo Classico Millesimato

Synthetic description

Old brilliant rosè colour with a long and persistent perlage. To the nose it remembers the fresh red fruit with a smoky note. Rich and complete with a long and pleasant ending.

100% Aglianico del Vulture - Vintage Classic Method

about 10-12°C

Ideal with aperitifs and appetizers but also with elaborated fish dishes and fried vegetables.

Grape: 100% Aglianico del Vulture - Vintage Classical Method. Harvesting: manually in the last decade of September.
Vinification: maceration with the skin of 1 day and fermentation for 15 days with 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: old brilliant rosè with a long and persistent perlage.
Nose: to the nose it remembers the fresh red fruit with a smoky note. Palate: rich and complete with a long and pleasant ending.
Matching Suggestions: ideal with aperitifs and appetizers but also with elaborated fish dishes and fried vegetables.
Serving Temperature: at about 10-12°C Size: 75 cl

 

 

  • La Stipula Rosè 2011

    03/12/2017

    AWARDED AS "2ND CLASSIFIED " AT "XII SALONE DEI VINI E DEGLI OLI MERDIONALI - RADICI DEL SUD" - YEAR 2017
  • La Stipula Brut 2009 Rosè

    06/12/2013

    CLASSIFICATA AL 3° POSTO CATEGORIA SPUMANTI METODO CLASSICO GUIDA LUCA MARONI 2013
  • LA STIPULA 2010 ROSE'

    18/05/2013

    LA STIPULA 2010 ROSE' - DIPLOMA GRAN MENZIONE - VINITALY 2013
Frittura alla lucana

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

Ingredienti per 4 persone:

Ingredients for 4 people: Pumpkin Flowers, zucchini, ricotta, mozzarella, dried peppers, celery, eggplant, tomatoes, cod, artichokes, leaves of zucchini, pepper fillets (and other vegetables available depending on the season), white flour, milk, eggs, oil for frying (to get a more crisp and light FRIED)

Preparazione:

parboil the toughest vegetables and cod. Prepare everything into pieces of appropriate size. Prepare the batter with salt, eggs, milk and flour (the density should be such that it shall dipping a spoon remains veiled), let it sit in a cool place for an hour. Put the pan on the heat with abundant oil (a little secret not to make darken the oil, is to add one / two toothpicks):dip the vegetables and the fish piece by piece in the batter and fry. Serve hot in a dish mixing all the ingredients as you like add a pinch of salt on frying.