DETAILS

La Raccolta

La Raccolta IGT

Synthetic description

Intense straw yellow. Fresh fruit (peach, pear, apple, pineapple, grapefruit) acacia, lily of the valley, and broom flowers. Savoury, fresh, with notes of peach, pear, and pineapple with almond persistent finish.

aglianico (vinification and fermentation off skins), Chardonnay, Fiano and Sauvignon.

11°C

It goes well with risotto, pasta with shellfish, grilled fish, and cheese.

Grape variety: aglianico (vinification and fermentation off skins), Chardonnay, Fiano and Sauvignon.
Grape harvest: from the last ten days of August to the last ten days of September.
Vinification: in stainless steel containers.
Maturation: batonnage in stainless steel containers.

Organoleptic test:
Colour: intense straw yellow.
Nose: fresh fruit (peach, pear, apple, pineapple, grapefruit) acacia, lily of the valley, and broom flowers.
Palate: savoury, fresh, with notes of peach, pear, and pineapple with almond persistent finish.

Pairings: risotto, pasta with shellfish, grilled fish, and cheese.
Service temperature: 11°C.
Bottle size: 75 cl.

Note: Contains Sulfites


75 cl
  • LA RACCOLTA 2018

    03/05/2021

    AWARDED WITH "2 BICCHIERI" BY "PROSIT 2020"
Cavatelli e cime di rapa

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

Ingredienti:

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.

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