Grillo Brut Sparkling wine

Palmarès Rosé Extra Dry

Provenance: South-western Sicily, Mazara del Vallo countryside, Trapani, c. from San Nicola, at an altitude of about 25 m / above sea level

Grapes: Grillo 100%

Alcoholic content: 12% vol.

Tasting notes: bright yellow in color with greenish reflections. The nose is elegant, intense, with marked and complex varietal notes, in which notes of passion fruit, mint, pineapple and white peach are recognized. On the palate it has an excellent balance, it is full, rich and fragrant with lively acidity and good persistence

Pairings: particularly suitable with raw fish and shellfish appetizers. Excellent with fish soups, baked fish and savory vegetable timbales. Serve at 8-10 ° C

CASALE DEL GIGLIO farm

CHARDONNAY

White Wine of Lazio I.G.T.

Background

Chardonnay, a great grape variety protagonist in the most famous white wines in the world, originates from that illustrious French wine region that is Burgundy. It was successfully introduced in the Agro Pontino, in the province of Latina, after a favorable experimentation and since then it has enriched the ampelographic base of the area.

Grapes and vinification

It is produced exclusively from Chardonnay grapes grown in highly dense rows (from 4,000 to 5,000 plants per hectare). The Chardonnay is usually harvested in early September and, thanks to the low yields per vine, a good content is obtained at the same time.After a careful soft pressing of the grapes and a careful selection of the must, we move on to the fermentation phase which develops over a period of 6–8 days. Subsequently, the temperature of the wine is reduced in order to avoid the start of malolactic fermentation. Its conservation continues for about 3–4 months in steel. Bottling is scheduled for the beginning of the year.

Organoleptic examination

It is of an intense straw yellow color; the nose offers an elegant bouquet of acacia flowers and fruit (peach and banana); the taste is fresh, well structured, with a long and captivating finish.

Suggested combinations

With grilled fish or stewed white meats.

CASALE DEL GIGLIO farm

VIOGNIER

White Wine of Lazio I.G.T.

Background

White grape variety originating from the Rhone Valley which has spread to the South of France. The prized “Condrieu” is famous. Very resistant to drought, it adapts well to hot climates. The ripening grapes take on a deep yellow color and the bunches are rather compact. It loves loose and not very fertile soils that allow a slow and gradual ripening thus enhancing the aromas of peach and apricot.

Grapes and vinification

100% Viognier. White vinification with grapes harvested in two stages: a first fraction at the time of optimal ripeness to preserve good acidity and thus highlight the varietal characteristics. A second part when the grapes are very ripe (slightly overripe). These grapes are subjected to a short cryomaceration (cold maceration) at 7/8 ° C. for 8-10 hours. In the latter case, a soft and slow pressing follows. Fermentation starts spontaneously and lasts for about 10 days at a temperature of 17/18 ° C. Storage in stainless steel tanks on its own yeasts until the following spring at a low temperature (8/10 ° C.) to avoid malolactic fermentation. Bottled at the end of March.

Organoleptic examination

Bright yellow color, with very clear floral notes of white rose petals, lime, acacia and broom. In the mouth there are very pronounced fruit sensations of peach and apricot. Together they produce a great aromatic sweetness perfectly balanced by good freshness and persistent minerality.

Suggested combinations

Raw fish from the Lazio coasts or otherwise Sashimi.

CASALE DEL GIGLIO farm

SATRIC

White Wine of Lazio I.G.T.

Background

This wine takes its name from the ancient city of "Satricum". The oldest traces of huts date back to the 9th century BC. and were organized in the form of a village with a place of worship in the center. This settlement, located on the hill next to the Astura river, would later become the Acropolis of the city, the place where the temple of the divinity Mater Matuta would have seen its location, of which, still today, the remains are visible, near the present Borgo Le Ferriere (LT).

Grapes and vinification

40% Chardonnay, 40% Sauvignon and 20% Trebbiano Giallo *. The grapes are harvested at an initial stage of ripeness, in order to maintain their freshness and aromas unaltered. After careful selection, the grapes are subjected to soft pressing, with the separation of the must from the skins. The slow but continuous fermentation takes place at a controlled temperature and lasts for about 7-8 days. After the usual rackings, the new wine completes its maturation process

Organoleptic examination

Straw yellow in color, very bright; the nose is of considerable intensity and persistence, slightly aromatic, citrusy and mineral; the taste is dry, elegant and with good taste-olfactory correspondence, with good minerality, savory, long in the finish.

Suggested combinations

With appetizers and steamed fish dishes.

CASALE DEL GIGLIO farm

SAUVIGNON

White Wine of Lazio I.G.T.

Background

Sauvignon, originally from the Bordeaux area, is a vine that prefers farming methods that do not expose the bunches to direct sunlight, thus avoiding oxidation, which could easily occur due to the presence of photolatable aromas. The grapes are therefore not "peeled", and retain their typicality. It was introduced in Agro Pontino, in the province of Latina, after extremely positive feedback, the result of long and accurate research.

Grapes and vinification

Sauvignon 100%. It is usually harvested in the very first days of September, in order to preserve a good acidity content of the grapes, at the same time ensure a good ripening and avoid the appearance of an excessive vegetable scent. After a careful soft pressing and a scrupulous selection of the must, the alcoholic fermentation is induced very quickly, in order to preserve all the aromatic characteristics typical of the grape. At the end of this phase, the temperature of the new wine is reduced to about 8 ° C. to avoid the start of malolactic fermentation. This is followed by the necessary decanting and bottling, scheduled for January / February.

Organoleptic examination

Brilliant straw yellow color; intense and fragrant aroma, with hints of sage and nettle; fresh taste, very mineral of flint, with good structure.

Suggested combinations

It goes well with seafood risotto or wild herb omelette.

CASALE DEL GIGLIO farm

SHIRAZ

Red Wine of Lazio I.G.T.

Background

Shiraz (or Syrah) is a vine of oriental origin, which comes from ancient Persia. It has established itself in France mainly in the Rhone Valley, where it contributes, together with other grape varieties, to the production of famous wines such as Hermitage and Châteauneuf-du-Pape. Since the beginning of the last century this vine has spread in some parts of Australia, such as the Hunter River Valley, near Sidney. Thanks to the “Casale del Giglio” project it was introduced for the first time in the province of Latina in 1985.

Grapes and vinification

100% Syrah, from grapes that have reached an optimal state of ripeness. Cold maceration for two days at about 10 ° C. to favor a greater extraction of both the typical aromas of the grape and the color. Red vinification with periodic punching down (2–3 per day) to ensure a higher content of extracts and tannins. The tumultuous fermentation continues for 10-12 days at a temperature of 26-28 ° C. with a succession of some “delestage”, especially in the first stages of vinification. After careful racking, with handling of the draining pomace only by gravity, the malolactic fermentation in steel follows. Aging in barriques for 8-12 months and 6 in the bottle.

Organoleptic examination

Ruby red color with purple hues; intense aroma, with good persistence, with fruity notes of currant, blueberries and morello cherry, cardamom and cinnamon. Soft and warm taste, with good tannic texture and return of spicy notes of black pepper in the finish.

Suggested combinations

Grilled tuna steak.

* Délestage Red vinification technique which involves the partial drawing off of the fermenting must. It consists in transferring part of the fermenting must into another tank with subsequent reintroduction of the same from the top into the starting winemaker, with the aim of oxygenating the fermenting wine and dispersing the marc evenly in the tank, thus facilitating a better transfer of anthocyanins (color) and polyphenols (tannins) from the skins to the must.

CASALE DEL GIGLIO farm

SHIRAZ

Red Wine of Lazio I.G.T.

Background

Shiraz (or Syrah) is a vine of oriental origin, which comes from ancient Persia. It has established itself in France mainly in the Rhone Valley, where it contributes, together with other grape varieties, to the production of famous wines such as Hermitage and Châteauneuf-du-Pape. Since the beginning of the last century this vine has spread in some parts of Australia, such as the Hunter River Valley, near Sidney. Thanks to the “Casale del Giglio” project it was introduced for the first time in the province of Latina in 1985.

Grapes and vinification

100% Syrah, from grapes that have reached an optimal state of ripeness. Cold maceration for two days at about 10 ° C. to favor a greater extraction of both the typical aromas of the grape and the color. Red vinification with periodic punching down (2–3 per day) to ensure a higher content of extracts and tannins. The tumultuous fermentation continues for 10-12 days at a temperature of 26-28 ° C. with a succession of some “delestage”, especially in the first stages of vinification. After careful racking, with handling of the draining pomace only by gravity, the malolactic fermentation in steel follows. Aging in barriques for 8-12 months and 6 in the bottle.

Organoleptic examination

Ruby red color with purple hues; intense aroma, with good persistence, with fruity notes of currant, blueberries and morello cherry, cardamom and cinnamon. Soft and warm taste, with good tannic texture and return of spicy notes of black pepper in the finish.

Suggested combinations

Grilled tuna steak.

* Délestage Red vinification technique which involves the partial drawing off of the fermenting must. It consists in transferring part of the fermenting must into another tank with subsequent reintroduction of the same from the top into the starting winemaker, with the aim of oxygenating the fermenting wine and dispersing the marc evenly in the tank, thus facilitating a better transfer of anthocyanins (color) and polyphenols (tannins) from the skins to the must.

Vintage: 2014

Denomination: Lazio IGT

Grapes: tempranillo

Alcohol: 14.5%

Format: 0.75l

Ideal consumption: 2015/2018

Serving temperature: 16/18 ° C

Moment to taste it: Dinner with friends

Typology: Red

Pairings: Land based appetizers, first courses