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)
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.
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
20/05/2019PREMIATO CON 91/100 PUNTI AL CONCORSO 5STARWINES VINITALY – ANNO 2019
10/04/2019AWARDED WITH " GOLD MEDAL " AT PRAMAGGIORE TO "MOSTRA NAZIONALE VINI 2019" - YEAR 2019
28/08/2018PREMIATO CON “MEDAGLIA D’ORO” ALLA “MOSTRA NAZIONALE VINI” PRAMAGGIORE 2018 – ANNO 2018
From aunt Anna, aunt Giulia, aunt Rosa and aunt Raffaella’s cookbookIngredienti:
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, pepperPreparazione:
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.