It’s a blend of the last 20 years of Cantine del Notaio’s best wines, starting from its birth in 1998. It’s an extremely elegant, fine and strong wine. Every taste reveals the soul and the passion of the winemaker, of his family and all the team as well as the charm of his land, Vulture’s Volcain.
100% Aglianico del Vulture
Very good with pasta dishes with meat sauce of the italian tradition cuisine. It is good with meat, aged cheeses, roasted meat and game.
Grape: 100% Aglianico del Vulture
Variety: it’s a blend of the last 20 years of Cantine del Notaio’s best wines, starting from its birth in 1998. It’s an extremely elegant, fine and strong wine. Every taste reveals the soul and the passion of the winemaker, of his family and all the team as well as the charm of his land, Vulture’s Volcain.
Aging: after aging in barriques, tonneaux and barrels, it is moved in steel tanks.
• Colour: Strong and impenetrable red with purple and garnet reflections.
• Nose: Ripen red fruit with spicy hints.
• Palate: Rich, full, intense, strong, elegant, pulpy with a savoury and liquorice end.
Matching Suggestions: Very good with pasta dishes with meat sauce of the italian tradition cuisine. It is good with meat, aged cheeses, roasted meat and game.
Serving Temperature: at room temperature, 16-18° C.
Size: 75 cl
28/02/2019AWARDED WITH " BERLINER GOLD" AT INTERNATIONAL COMPETITION "BERLINER WEIN TROPHY 2019" YEAR 2019
11/12/2018AWARDED AS "GRANDE VINO" BY THE GUIDE " SLOW WINE 2019" - YEAR 2018
11/12/2018AWARDED WITH " 5 GRAPPOLI" BY THE GUIDE " BIBENDA 2019 - I MIGLIOR VINI D'ITALIA" - ANNO 2018
From aunt Anna, aunt Giulia, aunt Rosa and aunt Raffaella’s cookbookIngredienti:
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