• Cantine del Notaio Il Repertorio Aglianico del Vulture DOC 2021 - DiVino.com.au
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Cantine del Notaio Il Repertorio Aglianico del Vulture DOC 2021

Cantine del Notaio Il Repertorio Aglianico del Vulture DOC 2021

$59.00 AUD
$59.00 AUD
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Varietal
Region
Winery
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Description

Cantine del Notaio Il Repertorio Aglianico del Vulture is a robust red with blackberries, plums, and hints of pepper, offering a structured palate with firm tannins.

*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.

Wine Details

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

Winery

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.

Food Pairings

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.

Cheese Pairings

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.

Recipe

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.

Tags: Aglianico-del-vulture, Basilicata, Italy, Medium-bodied-red-wine

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