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.
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.
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
22/05/2022XX CONCORSO ENOLOGICO INTERNAZIONALE CITTA' DEL VINO
07/05/2022AWARDED WITH "91/100 POINTS" AT CONCOURS "5STARWINES VINITALY" - YEAR 2022
03/05/2021AWARDED WITH "98 PUNTI" DALLA GUIDA "I MIGLIORI VINI D'ITALIA 2021" - YEAR 2020
From aunt Anna, aunt Giulia, aunt Rosa and aunt Raffaella’s cookbookIngredienti:
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.