DETAILS

L'Atto

Basilicata I.G.T.
Red Wine

Synthetic description

Good...just like people from the Basilicata region
Colour intense ruby red. Nose notes of red fresh fruits (black cherry, plum, blueberry, blackberry, and raspberry), violet, carob, and vanilla. Palate fresh, with hints of black cherry, plum, blueberry, soft tannins, and a persistent finish.

I.G.T grapes from the Basilicata region.

16°-19°C

Ideal with soups with boiled meat, first courses with meat sauces and medium-aged cheeses.

Grape variety: I.G.T grapes from the Basilicata region.
Grape harvest: first ten days of October.
Vinification: 5/6-day maceration and fermentation in stainless steel containers.
Maturation: in third passage barrels of French oak in volcanic tuff caves.

Organoleptic test:
Colour: intense ruby red.
Nose: notes of red fresh fruits (black cherry, plum, blueberry, blackberry, and raspberry), violet, carob, and vanilla.
Palate: fresh, with hints of black cherry, plum, blueberry, soft tannins, and a persistent finish.

Pairings: soups with boiled meat, first courses with meat sauces and medium-aged cheeses.
Service temperature: 16-18°C.
Bottle size: 37,5 cl, 75 cl, 150 cl.

Note: Contains Sulfites


37,5 cl
75 cl
150 cl
  • L'ATTO 2022

    19/10/2023

    AWARDED WITH "GOLD MEDAL" AT "SELECTIONS MONDIALES DES VINS DU CANADA 2023"
  • L'ATTO 2022

    05/09/2023

    AWARDED WITH "GOLD MEDAL" AT "CHINA WINE AND SPIRITS AWARDS 2023"
  • L'ATTO 2022

    28/08/2023

    AWARDED WITH "THE WINEHUNTER ORO" BY "THE WINEHUNTER 2023"
Cavatelli e fagioli

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

Ingredienti:

Ingredients for the dough: 500g of wheat flour, salt, water, an egg. Ingredients for the topping: 500 g of beans, bacon, two carrots, 100 grams of celery, tomato, salt and pepper.

Preparazione:

Boil the beans. Prepare the dough mixing the flour with the egg, salt and enough water to obtain a homogeneous and elastic dough. Cut it into small pieces that you will extend into sticks big as a finger that you will make further into small parts to hollow out with your fingers. Boil the pasta in salted water. Put in a pan the chopped bacon, carrots and celery, salt, pepper, butter and make to brown: add tomatoes, fry a few minutes, then add the beans. Finally, add the pasta and let it flavor.

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