AGLIANICO DEL VULTURE, BASILICATA, ITALY
 
Features bright red berry and strawberry notes, balanced by brisk acidity and volcanic minerality. Unoaked and estate-bottled, it pairs beautifully with lamb and meat-sauce pastas.
 
The wine is produced by siblings Elisabetta and Luigi Musto Carmelitano in the town of Maschito. Cultivated at 600 meters in altitude in volcanic clay soils, it undergoes spontaneous fermentation in stainless steel and sees no oak aging to preserve its natural purity. According to Vinous critic Eric Guido, it offers a "total pleasure on the nose" with exceptional quality and value.
 
TRADITIONAL CUISINE OF BASILICATA
Specifically Lamb
Cutturiddi (Cutturiedde)
Stewed lamb stew categorically cooked in a saucepan together with celery, tomato, bay leaf, onion and rosemary. It is a typical Easter dish and, on the same occasion, it also prepares the vr’detto, that is the Lucan broth that consists of lamb stew with asparagus, chicory, eggs and wild fennel.