DETAILS

La Nota

Sparkling Red Wine
Classic Method - Millesimato

Synthetic description

Perlage fine and persistent. Colour intense ruby red rosso with purple shades. Nose aroma of black cherries, blackberries, prunes, violets, strawberries, raspberries, and blueberries. Taste intense flavour with a moderate alcohol content, a moderate acidity and mild astringency, mild and pleasant sapidity.

100% Aglianico del Vulture

10°C

Excellent with legume soup, aged cheeses, rich and tasty dishes.

Grape variety: 100% Aglianico del Vulture.
Grape harvest: second ten days of October. First fermentation: in stainless steel containers. Second fermentation: in bottles (classic method) without adding sugar; second fermentation of the residual sugar of the must obtained after the first fermentation.
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 ruby red rosso with purple shades.
Nose: aroma of black cherries, blackberries, prunes, violets, strawberries, raspberries, and blueberries.
Palate: intense flavour with a moderate alcohol content, a moderate acidity and mild astringency, mild and pleasant sapidity.

Pairings: legume soup, aged cheeses, rich and tasty dishes.
Service temperature: 10°C.
Bottle size: 75cl.

Note: Contains Sulfites


75 cl
  • LA NOTA 2019

    18/10/2022

    RANKED AT "3° PLACE" IN "GUIDA SPARKLING WINE DI VINIBUONI D’ITALIA 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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