Garnet bright red colour. Very intense to the nose with hints of cherry jam, chocolate and black pepper. Opulent and very elegant with a soft taste. It is velvety and characterized by a long ending with chocolate and liquorice notes.
100% Aglianico del Vulture
It goes well with important dishes, aromatic meat and cheeses and also ideal with dark chocolate pastries.
The name Il Sigillo refers to the seal at the end of a notarial act.
Il Sigillo is a DOC wine obtained from Aglianico del Vulture grapes from a single historic vineyard, located on Contrada Cerentino hillside in the village of Maschito.
It is a modern style interpretation of Aglianico as produced in this area in the past. The grapes are harvested fully over ripened towards the ending of November and a long maceration lasting about a month.
Grapes: 100% Aglianico del Vulture.
Harvest time: manually in crates in the last days of November, early days of December.
Maceration: about 30 days with a full extraction and a full maturation of tannins.
Aging: 24 months in french oaks barriques or tonneaux, placed in natural caves into the volcanic tufo rock. Bottle aging for 24 months
Alcohol content: about 14,5 degrees.
Serving temperature: 18° C (64° F)
Organoleptic characteristics: wine with a big structure at the same time very elegant.
Food matching: ideal with big structure dishes, roasted meats and very flavour cheeses. You may try also with chocolate dessert.
Bottle size: available in 0.75, liter bottles.
D.O.C. is the acronym for Controlled Denomination of Origin, which certifies that a wine is produced in a specific area according to precise qualitative and quantitative production laws.
13/10/2019PREMIATO CON 92 PUNTI PARKER – THE WINE ADVOCATE-ANNO 2019
13/10/2019PREMIATO “MEDAGLIA D’ORO” CONCORSO ENOLOGICO INTERNAZIONALE 2019 CITTA DEL VINO – ANNO 2019
13/10/2019PREMIATO CON 93 PUNTI PARKER – THE WINE ADVOCATE – ANNO 2019
From aunt Anna, aunt Giulia, aunt Rosa and aunt Raffaella’s cookbookIngredienti:
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.