Rough but with a big heart, just like my grandfather
Colour intense ruby red. Nose notes of black cherry, plum, raspberry, pomegranate, blueberry, blackberry, violet, chocolate, tobacco, vanilla, and mint.Taste savoury, fresh, tannic with hints of cherry, black cherry, blackberry, and plum with a persistent finish that recalls notes of liquorice roots.
100% Aglianico del Vulture
Ideal with roasted and braised meat, game meat and aged cheeses.
Grape variety: 100% Aglianico del Vulture.
Grape harvest: second/third ten days of October.
Vinification: 10-day maceration and fermentation in stainless steel containers following a more “traditional” production
Maturation: in second passage barrels and tonneaux of French oak in volcanic tuff caves for at least 12 months.
• Colour: intense ruby red.
• Nose: notes of black cherry, plum, raspberry, pomegranate, blueberry, blackberry, violet, chocolate, tobacco, vanilla,
• Palate: savoury, fresh, tannic with hints of cherry, black cherry, blackberry, and plum with a persistent finish that
recalls notes of liquorice roots.
Pairings: roasted and braised meat, game meat and aged cheeses.
Service temperature: 16°-18°C.
Bottle size: 75 cl.
02/11/2023AWARDED WITH "PREMIO QUALITA' PREZZO" BY "BEREBENE - GAMBERO ROSSO 2024"
14/09/2023AWARDED WITH "3 BICCHIERI" BY THE GUIDE " VINI D'TALIA 2024" BY GAMBERO ROSSO - YEAR 2023
05/09/2023AWARDED WITH "GOLD MEDAL" AT "CHINA WINE AND SPIRITS AWARDS 2023
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