Il Sigillo > Cantine del Notaio, Italian winery, wine Aglianico del Vulture, Basilicata

Synthetic description

The soft hug of the Volcano
Color intense ruby red with garnet hues, impenetrable. Bouquet hints of cherry jam (plum, black cherry, blackberry, blueberry), chocolate, black pepper, dried violet, carob, tobacco, cinnamon, face powder, mace, leather, licorice, vanilla and mint. Taste sapid, fresh, full and elegant with hints of black plum cherry and blackberry. Long, persistent and aromatic finish with notes of licorice and dark chocolate.

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100% Aglianico del Vulture

16-18 °C

It goes well with game meat, roasted and braised meat, aged cheeses, and desserts with dark chocolate.

Grape variety: 100% Aglianico del Vulture.
Grape harvest: last ten days of November/ first ten days of December.
Vinification: 30-day maceration and fermentation in stainless steel containers.
Maturation: in French oak barrels and tonneaux in volcanic tuff caves for at least 24 months and a further 12-month bottle aging.

Organoleptic test:
• Colour: intense ruby red with garnet hints, impenetrable.
• Nose: hints of cherry jam (plum, black cherry, blackberry, blueberry), chocolate, black pepper, dried violet, carob, tobacco, cinnamon, face powder, mace, leather, liquorice, vanilla, and mint.
• Palate: savoury, fresh, full, and elegant with hints of plum, black cherry, and blackberry. Long, persistent, and aromatic finish with notes of liquorice and dark chocolate.

Pairings: game meat, roasted and braised meat, aged cheeses, and desserts with dark chocolate.
Service temperature: 16°-18°C.
Bottle size: 75 cl

Note: Contains Sulfites

75 cl

IL SIGILLO 2017

07/09/2023
AWARDED WITH "5 GRAPPOLI" BY "BIBENDA 2024"
IL SIGILLO 2016

28/08/2023
AWARDED WITH "THE WINEHUNTER ORO" BY "THE WINEHUNTER 2023"
IL SIGILLO 2015

18/07/2023
AWARDED WITH "93 POINTS" BY "WINE SPECTATOR"

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Cutturiddu di pecora

From aunt Anna, aunt Giulia, aunt Rosa and aunt Raffaella’s cookbook

Ingredienti:

1 kg mutton (with bone) 5 small ripe tomatoes 5-6 chillies 3-4 big potatoes 1 medium onion 2-3 cloves of garlic In addition: bacon, parsley, a cup of olive oil, salt.

Preparazione:

Break up the meat and put it in a cauldron with all the vegetables cut into large pieces, salt and add about two liters of water. Boil and cook over moderate heat with the cover firmly fixed, shaking the pan with your hands while cooking in order to mix the ingredients without opening the lid, for about half an hour or even more depending on the texture of the meat; serve hot directly from the pot with the sauce.