Aglianico del Vulture worked in white, Chardonnay, Moscato, Malvasia and Sauvignon.
La raccolta, white wine, IGT
It goes well with risotto and pasta with crustaceans. Excellent with fresh, seasoned and blue cheeses. Ideal also with grilled sea.
Grape: Aglianico del Vulture worked in white, Chardonnay, Moscato, Malvasia and Sauvignon.
Harvest: by hand between August and September.
Vinification: soft pressure and fermentation in steel tanks at controlled temperature.
Aging: at least two months in bottle before releasing.
Color: greenish yellow.
Nose: notes of plum, pear and peach followed by aromas of citrus fruits, apple, hawthorn, acacia, broom and pineapple.
Palate: fresh, mineral and decidedly savory. Characterized by a complex, balanced structure and a persistent almond finish.
Matching Suggestions: It goes well with risotto and pasta with crustaceans. Excellent with fresh, seasoned and blue cheeses. Ideal also with grilled sea.
Serving Temperature: about 12°C
Size: 75 cl
03/05/2021AWARDED WITH "2 BICCHIERI PROSIT" BY ONAV - YEAR 2020
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.