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

    20/01/2025

    AWARDED WITH BEST SPARKLING WINE OF ITALY BY LUCA MARONI IN THE GUIDE " I MIGLIORI VINI D'ITALIA 2025"-YEAR 2024
    Luca Maroni I Migliori Vini
  • LA POSTILLA

    24/05/2024

    RANKED "3° PLACE" IN SWEET SPARKLING WINES CATEGORY IN THE COMPETITION "VOTA LA TUA SPARKLING STAR DI VINIBUONI D'ITALIA 2024"
    Vinibuoni d'Italia sparkling star
  • LA POSTILLA

    01/02/2024

    RANKED "1° PLACE" IN SWEET SPARKLING WINES CATEGORY IN THE COMPETITION "VOTA LA TUA SPARKLING STAR DI VINIBUONI D'ITALIA 2023"
    Vinibuoni d'Italia sparkling star
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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