DETAILS

La Postilla

Basilicata I.G.T.
White Wine

Synthetic description

The scents of the Volcano
Fine and persistent perlage. Brilliant straw yellow. A typical moscato nose, intense with hints of white flowers, acacia, and delicate hints of sage. sweet, aromatic, delicate and persistent, with a long and pleasant finish and fruity hints of white peach.

100% Muscat

5 °C

Ideal with pastries.

Grapes: 100% Muscat.
Grape harvest: first ten days of September.
Vinification: soft pressing, extraction of the free-run must and first fermentation in stainless steel containers.
Second fermentation: in an autoclave (Martinotti method) without adding sugar. Refermentation of the residual sugar of the must obtained after the first fermentation.
Organoleptic test:
Perlage: fine and persistent.
Colour: brilliant straw yellow.
Nose: intense with hints of white flowers, acacia, and delicate hints of sage.
Palate: sweet, aromatic, delicate and persistent, with a long and pleasant finish and fruity hints of white peach.
Pairings: traditional pastry.
Service temperature: 5°C.
Bottle size: 75cl.

Note: Contains Sulfites


75 cl
  • LA POSTILLA

    01/02/2024

    RANKED "1° PLACE" IN SWEET SPARKLING WINES CATERGORY IN THE COMPETITION "VOTA LA TUA SPARKLING STAR DI VINIBUONI D'ITALIA 2023"
  • LA POSTILLA 2016

    08/05/2017

    RANKED "2° PLACE" IN SWEET SPARKLING WINES CATERGORY IN THE COMPETITION "VOTA LA TUA SPARKLING STAR DI VINIBUONI D'ITALIA 2017"
  • LA POSTILLA 2014

    03/04/2015

    RANKED "3° PLACE" IN SWEET SPARKLING WINES CATERGORY IN THE COMPETITION "VOTA LA TUA SPARKLING STAR DI VINIBUONI D'ITALIA 2015"
Calzoncelli

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

Ingredienti:

500g of wheat flour, 250g sugar, 150g of lard, three eggs, 250 g of chopped toasted almonds, 250 g of bitter dark chocolate, 250 g of icing sugar.

Preparazione:

Chop first separately and then together the almonds with chocolate, mix with icing sugar. Make a short crust pastry with flour, sugar, lard and eggs: Make it smooth and homogeneous without working too much, then let it stand for half an hour in a cool place (refrigerator). Do, with a rolling pin, a fillo dough of about half a centimeter. Place the filling on the dough that you have to cut around with the cog or a little mould and fold in half,fixing the edges so that during cooking the filling does not come out. The calzoncelli are cooked in the oven on a baking sheet greased.

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