An ancient flavour for modern times
Colour intense cherry red. Nose red cherries (cherry, raspberry, blackberry, blueberry, and pomegranate), rose, violet, cyclamen e vanilla. Taste soft entry, fresh, savoury with a cherry, raspberry, and pomegranate finish.
I.G.T grapes from the Basilicata region.
12-16°C, to be served chilled or at room temperature depending on the meal.
Excellent with grilled meat and fish, medium-aged cheeses, soups and pizza.
Grape variety: I.G.T grapes from the Basilicata region.
Grape harvest: first ten days of October.
Vinification: in stainless steel containers with a two-day maceration. Malolactic fermentation in stainless steel containers.
Maturation: in French oak barrels or tonneaux (already used in
several passages) in tuff caves.
• Colour: intense cherry red.
• Nose: red cherries (cherry, raspberry, blackberry, blueberry, and pomegranate), rose, violet, cyclamen e vanilla.
• Palate: soft entry, fresh, savoury with a cherry, raspberry, and pomegranate finish.
Pairings: meat and grilled fish, medium-aged cheeses, soups, and pizza.
Service temperature: 12-16°C, to be served chilled or at room temperature depending on the meal.
Bottle size: 75 cl.
There has been much evidence of the fact that the aglianico was appreciated also in its “light” version. Andrea Bacci, in his “Natural History of the Wines” (1596), regarding the aglianico, talks about “not so black grapes...and juice of medium consistency”. Lancerio (historian and geographer of the XVI century, bottler of Pope Paolo III
Farnese and wine taster), speaking about the aglianico says “These wines have an intense colour, and they are better and mellower than light ones...I used to drink those wines with extreme pleasure, and they were called the wine for the older, considering its fullness”. Aglianico is a versatile grape variety that is suitable for diverse processes of production. The Rose version of the aglianico grape is a different interpretation of these grapes
and it’s to be considered an extremely interesting wine and peculiar because of its character.
28/08/2023AWARDED WITH "THE WINEHUNTER ROSSO" BY "THE WINEHUNTER 2023"
18/07/2023AWARDED WITH "90 POINTS" BY "JAMES SUCKLING"
19/05/2023PREMIATO CON "OSCAR DEL VINO" DA "BIBENDA 2023"
From aunt Anna, aunt Giulia, aunt Rosa and aunt Raffaella’s cookbookIngredienti:
500g of dried salted cod sponged, dried peppers (sun-dried), 2 cloves of garlic, 100g of extra virgin olive oil, parsley and salt. Ingredients and preparation of “peperoni cruschi”: extra virgin olive oil, salt.Preparazione:
Heat up oil in a pan, move it away from the fire when the oil is hot, add the peppers, cut in half or whole, but without their seeds. Add salt just before serving. They can also be served cold. This is a simple dish, but you have to pay attention to the temperature of the oil, because it is too hot peppers can burn when it is not hot enough peppers not crispy. Boil the cod, remove the bones and cut into pieces. In a pan, fry the garlic in the oil, remove it, add the peppers cleaned with a dry cloth and without the seeds. Be careful not to burn them. Liking a spicy flavor you can fry a hot pepper. Arrange on a plate the cod and sprinkle with the hot oil and lightly salted peppers.