Ruby with garnet. The nose is complex and characterized by aromas of berries and black bean jam on a spicy background. The taste is powerful and harmonious, characterized by velvety tannins and a long finish and pleasant balsamic vinegar.
100% Aglianico del Vulture
Excellent with game, braised meat, and cheese.
The name La Firma refers to the signature at the end of a notarial contract. La Firma is a D.O.C.* wine obtained from Aglianico del Vulture grapes.
The grapes are harvested at the beginning of November. After a long maceration lasting some 25 days, the wine obtained is transferred to the aging cellar - a series of natural volcanic tufo grottoes - maturing in mainly first passage French oak barriques for some 12 months.
La Firma is a wine of structure and long life, with aromas of black forest fruit, liquorice, fenugreek and carob. Its aromatic complexity ends on a sustained balsamic note, supported by soft and elegant tannins.
Grapes: 100% Aglianico del Vulture.
Harvest time: at the beginning of November.
Maceration: long maceration lasting some 25 days.
Aging: in mainly first passage French oak barriques for some 12 months., placed in natural caves into the volcanic tufo rock.
Bottle fining: 4 months.
Alcohol content: about 14 degrees.
Serving temperature: 16-18° C (64° F)
Organoleptic characteristics: La Firma is a wine of structure and long life, with aromas of black forest fruit, liquorice, fenugreek and carob. Its aromatic complexity ends on a sustained balsamic note, supported by soft and elegant tannins.
Food matching: it is excellent with roasted meats.
Bottle size: available in 0.375, 0.75, 1.5 and 3 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.
07/11/2022AWARDED WITH "4 VITI" BY "AIS VITAE 2023"
21/09/2022AWARDED WITH "5 GRAPPOLI" BY "BIBENDA 2023"
21/09/2022AWARDED WITH "95 POINTS " BY "DOCTOR WINE - GUIDA ESSENZIALE AI VINI D'ITALIA 2023"
From aunt Anna, aunt Giulia, aunt Rosa and aunt Raffaella’s cookbookIngredients:
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.