L'Autentica > Cantine del Notaio, Italian winery, wine Aglianico del Vulture, Basilicata

Synthetic description

The sweetest dream
Colour golden yellow with amber hints. Nose intense aroma of white flowers, dried fruits (apricots and figs), candied citrus fruit, dried grapes, dates, acacia honey and vanilla. Taste fresh, sweet but well-balanced with notes of candied acacia, apricot jam, honey, and dried figs. Very persistent finish.

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Muscat (70%) and Malvasia (30%). The grapes are dried on the plants and then on reed gratings.

12°-14 °C

Ideal with dried fruits, desserts made with honey and cream, aged and blue-veined cheeses, pastiera, cannoli, cassata, panettone, colomba and desserts made of almonds.

Grape variety: Muscat (70%) and Malvasia (30%). The grapes are dried on the plants and then on reed gratings.
Grape harvest: from the second to last ten days of September.
Vinification: pressing of the grapes and fermentation in stainless steel containers and first passage in wooden barrels.
Maturation: in French oak barrels for 12 months and bottle aging.

Organoleptic test:
• Colour: golden yellow with amber hints.
• Nose: intense aroma of white flowers, dried fruits (apricots and figs), candied citrus fruit, dried grapes, dates, acacia honey and vanilla.
• Palate: fresh, sweet but well-balanced with notes of candied acacia, apricot jam, honey, and dried figs. Very persistent finish.

Pairings: dried fruits, desserts made with honey and cream, aged and blue-veined cheeses, pastiera, cannoli, cassata, panettone, colomba and desserts made of almonds.
Service temperature: 12°-14 °C.
Bottle size: 50 cl.

Note: Contains Sulfites

50 cl

L'AUTENTICA 2021

13/06/2023
PREMIATO CON "1° POSTO GIURIA NAZIONALE ED INTERNAZIONALE" NELLA CATEGORIA "VINI DOLCI, PASSITI, MUFFATI, OSSIDATIVI" DI RADICI DEL SUD 2023
L'AUTENTICA 2021

19/05/2023
PREMIATO CON "MEDAGLIA D'ORO" AL "XXI CONCORSO ENOLOGICO INTERNAZIONALE CITTA' DEL VINO 2023 - PREMIO SPECIALE VINI VULCANICI"
L'AUTENTICA 2019

22/05/2022
XX CONCORSO ENOLOGICO INTERNAZIONALE CITTA' DEL VINO

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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.