Synthetic description
Golden yellow colour with amber reflections. To the nose it reminds of honey , white flowers, dried and citrus fruits. To the mouth is full of sweet notes, hints of candied orange and apricot jam, honey and dried fig that balance with a good acidity.
about 10-12°C
Ideal with dried fruit, dried biscuit and pastries and aged cheeses. Traditionally matched with Cannoli, Pastiera, Cassata and almond pastries.
Grape: Moscato (70%) and Malvasia (30%), traditionally grown in the Vulture area and dried on the plants and on the racks.
Harvest time: manually in the last decade of September. Vinification: in new barriques.
Aging: at least 12 months in barriques and 12 in bottle.
Organoleptic Test:
Color: Golden yellow with amber reflections.
Nose: to the nose it reminds of honey , white flowers, dried and citrus fruits.
Palate: in the mouth is full of sweet notes, hints of candied orange and apricot jam, honey and dried fig that balance with a good acidity.
Matching Suggestions: ideal with dried fruit, dried biscuit and pastries and aged cheeses. Traditionally matched with Cannoli, Pastiera, Cassata and almond pastries.
Serving Temperature: at about 14 °C Size: 50 cl
| 50 cl |
| 75 cl |
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L'AUTENTICA 2019
22/05/2022
XX CONCORSO ENOLOGICO INTERNAZIONALE CITTA' DEL VINO -
L'AUTENTICA 2019
07/05/2022
AWARDED WITH "91/100 POINTS" AT CONCOURS "5STARWINES VINITALY" - YEAR 2022 -
L'AUTENTICA 2018
03/05/2021
AWARDED WITH "98 PUNTI" DALLA GUIDA "I MIGLIORI VINI D'ITALIA 2021" - YEAR 2020
Calzoncelli
From aunt Anna, aunt Giulia, aunt Rosa and aunt Raffaella’s cookbook
Ingredienti:500g of wheat flour, 250g sugar, 150g of lard, three eggs, 250 g of chopped toasted almonds, 250 g of bitter dark chocolate, 250 g of icing sugar.
Preparazione:Chop first separately and then together the almonds with chocolate, mix with icing sugar. Make a short crust pastry with flour, sugar, lard and eggs: Make it smooth and homogeneous without working too much, then let it stand for half an hour in a cool place (refrigerator). Do, with a rolling pin, a fillo dough of about half a centimeter. Place the filling on the dough that you have to cut around with the cog or a little mould and fold in half,fixing the edges so that during cooking the filling does not come out. The calzoncelli are cooked in the oven on a baking sheet greased.
Produtcs
SCHEDA
La Nota
Spumante Rosso
Metodo Classico Millesimato
SCHEDA
La Stipula
La Stipula White - Quality Sparkling Wine - Brut
SCHEDA
Il Lascito
Aglianico del Vulture D.O.C. Red Wine
SCHEDA
La Raccolta
La Raccolta IGT
SCHEDA
Il Rogito
Basilicata I.G.T. Rosè
SCHEDA
La Grappa Invecchiata
Single Grape Variety Aglianico del Vulture (Aged in barrique)
SCHEDA
La Stipula
La Stipula Rosè - Quality Sparkling Wine - Brut
SCHEDA
La Grappa di “Il Sigillo”
SCHEDA
L'Atto
Aglianico del Vulture - Basilicata IGT- Red
SCHEDA
La Grappa Bianca
Single Grape Variety Aglianico del Vulture (White)
SCHEDA
Il Sigillo
Il Sigillo D.O.C. - Red
SCHEDA
La Scrittura
Aglianico del Vulture D.O.C. Red
SCHEDA
La Postilla
La Postilla - Aromatic Sparkling Wine - Sweet Moscato
SCHEDA
La Parcella
La Parcella – Basilicata White I.G.T.
SCHEDA
Il Preliminare
Il Preliminare - Basilicata I.G.T.- White
SCHEDA
La Firma
Aglianico del Vulture D.O.C. Red wine
SCHEDA
Il Passaggio
Brut Sparkling White
SCHEDA
L'Autentica
L’Autentica – Basilicata I.G.T. - White Raisin Wine
SCHEDA
La Grappa di “La Firma”
Single Grape Variety Aglianico del Vulture from “ La Firma” (Aged in barrique)
SCHEDA
Il Repertorio
Il Repertorio DOC- Red
SCHEDA
Il Protesto
Sparkling Red