Il Lascito > Cantine del Notaio, Italian winery, wine Aglianico del Vulture, Basilicata

Synthetic description

Vertical tasting in a single bottle.
It’s a blend of the best wines of the last 20 years produced by Cantine del Notaio since the year of its foundation in 1998. Each sip shows the soul and the passion of the founder and owner of the company, of his family and his team, as well as the charm of our volcanic land.

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Aglianico

16-18 °C

Very good with first courses with meat sauces, roasted and braised meats, aged cheeses, and game meat.

Grape variety: aglianico.
Type: a blend of the best wines of the last 20 years produced by Cantine del Notaio since the year of its foundation in 1998. Each sip shows the soul and the passion of the founder and owner of the company, of his family and his team, as well as the charm of our volcanic land.

Organoleptic test:
• Colour: ruby red with garnet hints, impenetrable.
• Nose: notes of mature red fruits (plum, black cherry, blackberry, blueberry), leather, carob, tobacco, pepper, liquorice, vanilla, violet and roasted coffee.
• Palate: savoury, fresh, full, intense, with hints of red fruits, jam of plums and blackberries, vanilla. Long and persistent with aromatic and liquorice notes.

Pairings: first courses with meat sauces, roasted and braised meats, aged cheeses, and game meat.
Service temperature: 16-18°C.
Bottle size: 75 cl.

Note: Contiene Solfiti

75 cl

Il Lascito

28/02/2019
AWARDED WITH " BERLINER GOLD" AT THE INTERNATIONAL COMPETITION "BERLINER WEIN TROPHY 2019"
IL LASCITO

11/12/2018
AWARDED AS "GRANDE VINO" BY THE GUIDE " SLOW WINE 2019"
IL LASCITO

11/12/2018
AWARDED WITH "5 GRAPPOLI" BY THE GUIDE " BIBENDA 2019"

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STRASCINATI (STRASCNAR) CU ‘NDRUPPC

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

Ingredienti:

ingredients: Ingredients for the dough: 600 grams of wheat flour, an egg, salt, water Ingredients for the sauce: 400 g tomatoes, 150 g of extra virgin olive oil, 150 g of lean pork and beef, 50 g of fresh sausage, basil, onion, salt.

Preparazione:

Mix the flour with the egg, salt and water so as to obtain a dought compact and elastic, divide it into small pieces that will roll into stretched strips of about two centimeters in diameter. Cut these strips into pieces about six centimeters long. Put one by one the pieces of dough thus obtained on the "cavarola" (typical and special cutting board carved which allows the production of pasta in the traditional lining) putting the horizontally elongated side in front of you put eight fingers on the dought, excluding the inches, and trail the dough towards you, hollowing out and make it curl and thin (or by dragging them towards you with the four fingers of the hand). Let it sit for a quarter of an hour on floured surface, then boil them in salted water, keeping in mind that they are cooked when they are on the surface of the water Separately, prepare the sauce: fry the chopped onion , which must be removed for browning. Pass now in hot oil the chopped meat and the peeled sausage, cook for a while, then set aside. Put on low heat tomatoes, salt and basil , simmer to reduce by half an hour, then put the meat and bring to full cooking. Season pasta and sprinkle a plenty of grated cheese. You can also enrich the sauce by adding the sausage meat and the grated cheese for a delicious variation