DETAILS

La Stipula Bianca

Quality Sparkling Wine – Zéro Dosage
Classic Method Millesimato

Synthetic description

The effervescence of the aglianico
Perlage fine and persistent. Intense straw yellow. Elegant, fragrant, with hints of white flowers and crispy fruits, bread crust and fresh yeast. Palate full and savoury, with a long finish, hints of mature yellow fruit and vanilla.

Aglianico

about 10°-12°C

Ideal with aperitives, mixed fried food, seafood dishes, battered vegetables, and risotto.

Grape variety: aglianico.
Grape harvest: last ten days of September.
Vinification: vinification off skins and first fermentation in French oak barrels for 15 days.
Second fermentation: in the bottles (classic method).
Maturation: for at least 48 months on fine lees in tuff caves. Disgorgement without adding sugar and filling with the same vintage wine.
Organoleptic test:
Perlage: fine and persistent.
Colour: intense straw yellow.
Nose: elegant, fragrant, with hints of white flowers and crispy fruits, bread crust and fresh yeast.
Palate: full and savoury, with a long finish, hints of mature yellow fruit and vanilla.
Pairings: aperitives, mixed fried food, seafood dishes, battered vegetables, and risotto.
Service temperature: 10-12°C.
Bottle size: 75cl.

Note: Contains Sulfites


75 cl
  • LA STIPULA 2018

    19/05/2023

    PREMIATO CON "MEDAGLIA D'ORO" AL "XXI CONCORSO ENOLOGICO INTERNAZIONALE CITTA' DEL VINO 2023"
  • LA STIPULA 2018

    19/05/2023

    PREMIATO CON "MEDAGLIA D'ORO" AL "XXI CONCORSO ENOLOGICO INTERNAZIONALE CITTA' DEL VINO 2023 - FORUM DEGLI SPUMANTI"
  • LA STIPULA 2018

    19/05/2023

    PREMIATO CON "MEDAGLIA D'ORO" AL "XXI CONCORSO ENOLOGICO INTERNAZIONALE CITTA' DEL VINO 2023 - PREMIO SPECIALE VINI VULCANICI"
Paparuli cruschi pastellati ripieni di acciughe

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

Ingredienti:

ingredients: 250 g of flour 15 g of yeast water as it absorbs the flour salt 50 g of anchovies in oil 200 g of dried peppers extra virgin olive oil.

Preparazione:

Prepare a very soft batter and let rise in a warm place. In the meantime, take the dried peppers, cut them , put them to soak in warm water for 10 minutes and then squeeze. When the dough has risen, rewind into the batter a piece of pepper, in the middle put the anchovies and fry in hot oil (in which put a toothpick not to make darken the oil). Serve hot. The peppers can be substituted with zucchini flowers stuffed with smoked cheese and anchovies, or just with the cod, previously boiled and drained.

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