Casale del Giglio
Petit Manseng 2023
| Denomination | Lazio IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Lazio (Italy) |
| Grape varieties | 100% Petit Manseng |
| Aging | After 10 days, when fermentation is complete (at 18-20 Ā°C), the new wine is racked off and cooled to avoid malolactic fermentation. Bottling around March/April, after a long stay on the lees. |
| Year | 2023 |
| Product name | Petit Manseng 2023 |
| Color | Brilliant straw yellow. |
| Perfume | Very intense, aromatic and spicy bouquet. |
| Taste | Fresh taste, very mineral, sapid, with excellent structure. |
| History | Petit Manseng: Varietal from JuranƧon, an area close to the French Atlantic Pyrenees. A superior form of Gros Manseng, it has particularly small, thick-skinned berries, which produce small quantities of must and can remain on the vine until late autumn, so as to concentrate the sugar with a drying process known in French as "passerillage". Interest in the potential of this variety is growing steadily in our Agro Pontino, where it is grown in Le Ferriere (Latina) about 50 km south of Rome. |
| Pairings | Ideal with āScorfano Ponzese allāAcqua Pazzaā scorpion fish (from the island of Ponza) in flavoured broth. |
| Region | Lazio |
| Country | Italy |
Description
A still white wine from Lazio, produced by Casale del Giglio, a Petit Manseng IGT Lazio, 13.5% ABV. A wine from the Agro Pontino area, a region waiting to be explored from a winemaking perspective. A very intense, aromatic, and spicy bouquet. A fresh, minerally, savory palate with excellent structure. A wine born from the passion of Casale del Giglio, founded in 1967, and from collaboration with renowned researchers.
Awards
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2023
3Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2023
90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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2023
95/100
One of the most prestigious wine guides in Italy.
-
2023
3One of the most prestigious wine guides in Italy.
Details
Perfume
Color
Taste
Serve at:
12 - 14 Ā°C.
Longevity:
03 - 05 years
Pairings
- Start up year: 1967
- Oenologist: Paolo Tiefenthaler
- Bottles produced: 1.700.000
- Hectares: 164
still working together on this initiative Professor Attilio Scienza, the Institute of Arboreal Cultivation, University of Milan, Prof. Angelo Costacurta, Experimental Institute for Viticulture in Conegliano (Treviso) and Prof. Fulvio Mattivi of Edmund Foundation Mach - Research and Innovation Centre of the Istituto Agrario San Michele Provincial (Trento), from which the oenologist, Paolo Tiefenthaler. The wine cultivation models that have inspired this research are those practiced in Bordeaux, Australia and California, which are territories exposed to the influence of the coast, exactly as the Pontine Marshes, which benefits from the influence of the Tyrrhenian Sea. Read more
| Name | Casale del Giglio Petit Manseng 2023 |
|---|---|
| Type | White still |
| Denomination | Lazio IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Petit Manseng |
| Country | Italy |
| Region | Lazio |
| Vendor | Casale del Giglio |
| Story | Petit Manseng: Varietal from JuranƧon, an area close to the French Atlantic Pyrenees. A superior form of Gros Manseng, it has particularly small, thick-skinned berries, which produce small quantities of must and can remain on the vine until late autumn, so as to concentrate the sugar with a drying process known in French as "passerillage". Interest in the potential of this variety is growing steadily in our Agro Pontino, where it is grown in Le Ferriere (Latina) about 50 km south of Rome. |
| Harvest | 100% Petit Manseng from well ripened grapes that retain an excellent acidity content to ensure maximum varietal expression. |
| Wine making | White vinification with short cold maceration (7-8Ā°C) for 10 2 hours. Very slow and soft pressing, with maximum respect for the fruit, followed by natural static decantation of the must at 14 6Ā° C. Spontaneous start of fermentation (to enhance varietal and aromatic characteristics) with yeast inoculation on the second day of fermentation. |
| Aging | After 10 days, when fermentation is complete (at 18-20 Ā°C), the new wine is racked off and cooled to avoid malolactic fermentation. Bottling around March/April, after a long stay on the lees. |
| Allergens | Contains sulphites |