Cantine del Notaio L'Atto Aglianico del Vulture IGT 2022

Cantine del Notaio L'Atto Aglianico del Vulture IGT is a deeply expressive red wine that showcases the bold Aglianico grape, often called the "Barolo of the South." From Basilicata's volcanic soils, this wine has a unique mineral backbone and aromas of dark berries, black plum, and earthy undertones. Subtle hints of smoke, leather, and herbs add intrigue and depth. Full-bodied and structured, it leads to a long, satisfying finish.

*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, Bold
Grape Varietal: Aglianico
Tastes Like: Comparable to a Malbec, with blackberries, cherries, and tobacco, finishing with lively acidity.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Basilicata, Italy
Terroir: Volcanic soils
Aging: 6 months in oak
Serving Temperature: 16-18°C

Cantine del Notaio is a prestigious winery in Basilicata, celebrated for its mastery of Aglianico. L'Atto is an accessible yet complex expression of this noble varietal, showcasing the unique volcanic terroir of the Vulture region.

Seafood: Grilled swordfish or seafood paella.
Poultry: Roasted chicken with herbs or duck breast.
Vegetarian: Stuffed bell peppers or wild mushroom risotto.
Meat: Grilled lamb chops or beef carpaccio.

Pecorino Romano: Salty and firm, balancing the wine's boldness.
Gorgonzola: Creamy and tangy, enhancing the wine's complexity.
Parmigiano-Reggiano: Aged and nutty, pairing beautifully with the wine.
Fontina: Soft and smooth, complementing the wine's structure.

Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers
• 1 cup cooked quinoa or rice
• 1 cup mixed vegetables, diced
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 180°C (350°F). Cut tops off bell peppers and remove seeds.
2. In a bowl, mix quinoa, vegetables, Parmesan, garlic, olive oil, salt, and pepper.
3. Stuff the mixture into the peppers and place them in a baking dish.
4. Bake for 25-30 minutes until peppers are tender and filling is golden.

Tip: Pair with Cantine del Notaio L'Atto for a satisfying meal.