The effervescence of the aglianico, also, in its rosè version.
Perlage fine and persistent. Colour soft rosè. Nose hints of red fruits and an elegant smoky note. Taste savoury, with a long finish, with hints of cherries and bread crust.
Ideal with aperitives, mixed fried food, seafood dishes, battered vegetables, and risotto.
Grape variety: aglianico.
Grape harvest: last ten days of September.
Vinification: soft pressing of the grapes and first fermentation in French oak barrels for 15 days. Second fermentation: in bottles (classic method).
Maturation: for at least 48 months on fine lees in volcanic tuff caves. Disgorgement without adding sugar and filling with the same vintage wine.
• Perlage: fine and persistent.
• Colour: soft rosè.
• Nose: hints of red fruits and an elegant smoky note.
• Palate: savoury, with a long finish, with hints of cherries and bread crust.
Pairings: aperitives, mixed fried food, seafood dishes, battered vegetables, and risotto.
Service temperature: 10-12°C.
Bottle size: 75cl.
03/05/2021AWARDED WITH "91 POINTS" BY THE GUIDE "I MIGLIORI VINI D'ITALIA 2020 LUCA MARONI"
03/05/2021AWARDED WITH "BRONZE MEDAL" AT THE COMPETITION "WOW BY CIVILTÁ DEL BERE 2018"
11/06/2019RANKED "1° PLACE " AT "XIV SALONE DEI VINI E DEGLI OLI MERDIONALI - RADICI DEL SUD 2019"
From aunt Anna, aunt Giulia, aunt Rosa and aunt Raffaella’s cookbookIngredienti per 4 persone:
Ingredients for 4 people: Pumpkin Flowers, zucchini, ricotta, mozzarella, dried peppers, celery, eggplant, tomatoes, cod, artichokes, leaves of zucchini, pepper fillets (and other vegetables available depending on the season), white flour, milk, eggs, oil for frying (to get a more crisp and light FRIED)Preparazione:
parboil the toughest vegetables and cod. Prepare everything into pieces of appropriate size. Prepare the batter with salt, eggs, milk and flour (the density should be such that it shall dipping a spoon remains veiled), let it sit in a cool place for an hour. Put the pan on the heat with abundant oil (a little secret not to make darken the oil, is to add one / two toothpicks):dip the vegetables and the fish piece by piece in the batter and fry. Serve hot in a dish mixing all the ingredients as you like add a pinch of salt on frying.