La Firma > Cantine del Notaio, Italian winery, wine Aglianico del Vulture, Basilicata

Synthetic description

An iron fist in a velvety glove
Colour intense ruby red with garnet hints, impenetrable. Nose jam of black berries (black cherry, blackberry, blueberry, raspberry and plum), liquorice, Greek hay, carob, cinnamon, leather, violet, tobacco, cacao, vanilla, and mint. Palate intense, fresh, tannic with a long and balsamic finish.

SHOP ONLINE

100% Aglianico del Vulture.

20-day maceration and fermentation in stainless steel containers.

Ideal with game meat, roasted and braised meat, aged cheeses.

Grape variety: 100% Aglianico del Vulture.
Grape harvest: first ten days of November.
Vinification: 20-day maceration and fermentation in stainless steel containers.
Maturation: in first passage barrels of French oak in volcanic tuff caves for at least 12 months and a further 12-month bottle aging.

Organoleptic test:
• Colour: intense ruby red with garnet hints, impenetrable.
• Nose: jam of black berries (black cherry, blackberry, blueberry, raspberry and plum), liquorice, Greek hay, carob, cinnamon, leather, violet, tobacco, cacao, vanilla, and mint.
• Palate: intense, fresh, tannic with a long and balsamic finish.
Pairings: game meat, roasted and braised meat, aged cheeses.

Service temperature: 16°-18°C.
Bottle size: 37,5 cl - 75 cl – 150 cl – 300 cl.

Note: Contains Sulfites

37,5 cl
75 cl
150 cl
300 cl

LA FIRMA 2018 DOC

07/09/2023
AWARDED WITH "5 GRAPPOLI" BY "BIBENDA 2024"
LA FIRMA 2017 DOC

05/09/2023
AWARDED WITH "GOLD MEDAL" AT "CHINA WINE AND SPIRITS AWARDS 2023
LA FIRMA 2015 DOCG

18/07/2023
AWARDED WITH "91 POINTS" BY "WINE SPECTATOR"

Go to Awards

CAPRETTO CACIO E UOVA

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

Ingredients:

1 kg of goat, 1 kg of fresh peas, four sprigs of wild fennel, four eggs, 30 g of extra virgin olive oil, black pepper, salt, lemon, 100 g of grated cheese, a spoonful of chopped parsley.

Preparazione:

Cut the kid to pieces and brown in oil, then brought to the half-cooked with fennel, salt, pepper and a little water. Shelled peas and add them to the kid with the chopped parsley. When the meat is cooked, whisk the eggs in a bowl, season with salt, pepper, cheese and lemon juice: Pour hot over the meat, stir over a low heat and serve immediately.