Cantine del Notaio Il Repertorio Aglianico del Vulture DOC 2020

Cantine del Notaio “Il Repertorio” Aglianico del Vulture DOC is a powerful and refined southern Italian red grown on the volcanic slopes of Mount Vulture in Basilicata - one of Italy’s most compelling yet under-the-radar regions.

Made from 100% Aglianico, often called the “Barolo of the South”, the vines thrive in mineral-rich volcanic soils at altitude, where warm days and cool nights allow for slow, balanced ripening. After fermentation, the wine is aged in French oak, softening Aglianico’s naturally firm tannins while preserving its structure and depth.

Bold yet elegant, this is a serious red built for food and cellaring. Perfect with slow-braised lamb, rich ragù, aged pecorino or grilled steak.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Structured
Grape Varietal: Aglianico
Tastes Like: Comparable to a Barolo, with black cherries, violets, and spice, finishing with refined tannins.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Basilicata, Italy
Terroir: Volcanic soils rich in minerals
Aging: 12 months in oak barrels
Serving Temperature: 16-18°C

Cantine del Notaio is a prestigious winery in Basilicata, celebrated for its masterful expressions of Aglianico del Vulture. "IL Repertorio" exemplifies their dedication to quality and tradition.

Seafood: Grilled tuna or smoked salmon.
Poultry: Roast chicken or duck with cherry glaze.
Vegetarian: Eggplant parmigiana or roasted red peppers.
Meat: Lamb chops or slow-cooked pork belly.

Fontina: Creamy and mild, complementing the wine's texture.
Parmigiano-Reggiano: Nutty and aged, enhancing the wine's complexity.
Pecorino Toscano: Salty and firm, balancing the wine's bold flavours.
Gorgonzola Dolce: Creamy and tangy, offering a contrasting profile.

Eggplant Parmigiana

Ingredients:

• 2 large eggplants
• 2 cups tomato sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Slice eggplants into rounds, season with salt, and let rest for 30 minutes to remove bitterness.
2. Rinse and pat dry. Brush with olive oil and bake at 180°C (350°F) for 20 minutes.
3. Layer eggplant slices with tomato sauce, mozzarella, and Parmesan in a baking dish. Repeat layers.
4. Top with breadcrumbs and bake for 25-30 minutes until golden and bubbly.
5. Garnish with fresh basil before serving.

Tip: Pair with Cantine del Notaio IL Repertorio for a classic Italian feast.