DETAILS

Il Preliminare

Basilicata I.G.T.
Bianco secco

Synthetic description

Bright straw yellow colour. To the nose it smells of exotic fruit, pineapple mango and papaya. It has a marked flavor and a crisp taste with a carpet of green and fruity notes.

Aglianico del Vulture worked in white, Malvasia, Moscato and Chardonnay(25% of each grape)

about 12°C

Ideal with fish dishes, especially with raw shell fish and river fish.

Grape: Aglianico del Vulture worked in white, Malvasia, Moscato and Chardonnay.
Harvest time: by hand between August and September.
Vinification: fermentation in steel tanks at controlled temperature.
Aging: at least two months in bottle before releasing.

Organoleptic Test:
Color: bright straw yellow.
Nose: to the nose it smells of exotic fruit, pineapple mango and papaya.
Palate: it has a marked flavor and a crisp taste with a carpet of green and fruity notes.
Matching Suggestions: ideal with fish dishes, especially with raw shell fish and river fish.
Serving Temperature: about 12°C
Size: 75 cl

75 cl
  • Il Preliminare 2018

    20/05/2019

    PREMIATO CON 91/100 PUNTI AL CONCORSO 5STARWINES VINITALY – ANNO 2019
  • Il Preliminare 2018

    10/04/2019

    AWARDED WITH " GOLD MEDAL " AT PRAMAGGIORE TO "MOSTRA NAZIONALE VINI 2019" - YEAR 2019
  • IL PRELIMINARE 2017

    28/08/2018

    PREMIATO CON “MEDAGLIA D’ORO” ALLA “MOSTRA NAZIONALE VINI” PRAMAGGIORE 2018 – ANNO 2018
Ciambotta (verdura alla lucana)

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

Ingredienti:

600 g of zucchini, an onion, a bunch of basil, a few leaves of celery, a yellow pepper, a red pepper, an eggplant, two eggs, four big ripe tomatoes, 150 g of extra virgin olive oil, four pieces of sausage dried, 200 g of grated pecorino cheese, two cloves of garlic, basil, salt, pepper

Preparazione:

Sauté the onion in a large pan in olive oil and dried sausage without the skin, but not sliced​​. Add the chopped tomatoes and salt, basil and celery and let flavor all the ingredients Meanwhile, clean and reduce into small pieces peppers, eggplant, and zucchini and add to the mixture. . Stirring occasionally add the eggs and a handful of cheese. Pay attention to cooking at moderate heat, as the zucchini should be al dente. This dish can also be enjoyed cold.