Winery Cantine del NotaioLa Stipula Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or veal.
Wine flavors and olphactive analysis
On the nose the La Stipula Brut of Winery Cantine del Notaio in the region of Basilicata often reveals types of flavors of non oak, microbio or vegetal and sometimes also flavors of citrus fruit.
Food and wine pairings with La Stipula Brut
Pairings that work perfectly with La Stipula Brut
Original food and wine pairings with La Stipula Brut
The La Stipula Brut of Winery Cantine del Notaio matches generally quite well with dishes of lamb, veal or pork such as recipes of marinated lamb chops, dafina or pigeon with bacon and mushrooms.
Details and technical informations about Winery Cantine del Notaio's La Stipula Brut.
Discover the grape variety: Aglianico
A very old grape variety grown in Italy, some believe it to be of Greek origin. In France, it is practically unknown. It can be found in Australia, the United States (California), Argentina, etc. It should not be confused with Aglianicone, another grape variety grown in Italy, which is, however, very similar to Aglianico.
Last vintages of this wine
The best vintages of La Stipula Brut from Winery Cantine del Notaio are 2013, 2014, 2012, 2010 and 0.
Informations about the Winery Cantine del Notaio
The Winery Cantine del Notaio is one of of the world's greatest estates. It offers 25 wines for sale in the of Basilicata to come and discover on site or to buy online.
The wine region of Basilicata
Basilicata, in Southern Italy, is a region whose name rarely appears in wine circles. It is best known for its red wines made from the Aglianico grape, and in particular for the Aglianico del Vulture appellation. It has only four DOCs, which collectively cover only two of every 100 bottles produced here. The remaining 98% is sold under IGT or, more likely, Vino da Tavola.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
