The white elegance of the Volcano
Colour straw yellow with golden hints. Nose notes of fresh fruits (quince, plum, peach, pear, banana, and citrus fruits) and dried fruits (hazelnuts and almonds), hawthorn, broom flower and vanilla. Palate savoury, fresh, structured wine with a quince, plum and peach finish.
Aglianico (vinification and fermentation off skins), Sauvignon, Fiano and Chardonnay.
Ideal with filled pastry, risotto, fish and shellfish, white meat, and vegetable dishes.
Grape variety: aglianico (vinification and fermentation off skins), Sauvignon, Fiano and Chardonnay.
Grape harvest: from the last ten days of August to the last ten days of September.
Vinification: in French oak barrels for 15 days.
Maturation: batonnage for two months and bottle aging for at least 12 months.
• Colour: straw yellow with golden hints.
• Nose: notes of fresh fruits (quince, plum, peach, pear, banana, and citrus fruits) and dried fruits (hazelnuts and almonds), hawthorn, broom flower and vanilla.
• Palate: savoury, fresh, structured wine with a quince, plum and peach finish.
Pairings: filled pastry, risotto, fish and shellfish, white meat, and vegetable dishes.
Service temperature: 12°C.
Bottle size: 75 cl.
11/09/2020AWARDED WITH "5 GRAPPOLI" BY "BIBENDA 2020"
11/09/2020AWARDED WITH "89 POINTS" BY "ROBERT PARKER - THE WINE ADVOCATE"
From aunt Anna, aunt Giulia, aunt Rosa and aunt Raffaella’s cookbookIngredienti:
600 g of wheat flour, 400g of water, 400g of turnip tops, salt, pepper (or chili), garlic, extra virgin olive oil, tomato sauce, grated cheese (cacioricotta cheese, pecorino cheese).Preparazione:
Place the flour on a work surface, make a hollow in the center (the fountain), put some salt and water, which should be warm not boiling (about 60 °). Knead until you have a smooth mixture, that you will rest for a quarter of an hour. Disconnect from the dough a piece as big as a fist and roll it stretching it with your hands on a pastry board until you get a cylinder of about one centimeter in diameter, cut it into little pieces of about one centimeter too: you will get some cylinders of about one centimeter for one centimeter. Put now these cylinders one by one on a smooth level and pull dragging the dough toward you pressing with a finger, will come out small gnocchi empty. Aside boil the vegetables in salted water. In a pan over a slow fire spice the turnips with garlic and olive oil, squeezed and chopped the turnips. Cook the pasta, drain and season with turnips, tomato sauce and plenty of grated cheese.