• Casale del Giglio Tempranijo 2022
  • Casale del Giglio Tempranijo 2022
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Casale del Giglio Lazio

Casale del Giglio

Tempranijo 2022

Red still

  • Casale del Giglio Tempranijo 2022
  • Casale del Giglio Tempranijo 2022
1 2
Show more
Casale del Giglio Lazio
€28,00
€28,00
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Denomination Lazio IGT
Size 0,75 l
Alcohol content 14.5% by volume
Area Lazio (Italy)
Grape varieties 100% Tempranillo
Aging Maturation in cherry tonneaux only for a small fraction of 15 to 20% of the total, depending on the vintage, while the remainder is kept in stainless steel tanks.
Year 2022
Product name Tempranijo 2022
Color Very intense colour
Perfume Fruity hints of raspberry, blackcurrant and undergrowth aromas, wrapped in a sweet note of ripe morello cherry.
Taste The taste is rich and very concentrated with spicy and fruity notes, enhanced by a consistent presence of very sweet tannins. Long and persistent aftertaste, well suited to long bottle ageing.
History Tempranillo is a grape variety of Spanish origin cultivated in Ribera del Duero and Rioja. It is a variety that has adapted very well to the breezy Mediterranean climate and to fresh, deep soils, such as those of Casale del Giglio, in the area known as 'Valle' (formerly 'Riserva Bottacci'), where our 'Tempranijo' has found an ideal setting. These optimal conditions allow for a complete phenolic ripening and a great body-fruit balance.
Pairings ‘Tiella di Polpo’ from the town of Gaeta, a local speciality where two rounds of pizza dough are filled with ‘the fruits of land & sea’ and baked as a pie. A ‘one-pot’ recipe traditionally favoured by both farmers and fishermen as a means of preparing a dish which would keep for several days. The story goes that in the 17th century the pie was extremely popular at the Bourbon court of the Kingdom of the Two Sicilies.
Region Lazio
Country Italy
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Description

Still red wine from Lazio, 14.5% ABV, produced by Casale del Giglio. 100% Tempranillo, 2022 vintage. A Tempranijo born in the Agro Pontino region, a region that has adapted to this Spanish grape variety. Vinification involves cold maceration for two days at 10°C, followed by spontaneous and very slow fermentation, starting at 16°C and rising to 24°C, lasting approximately 15–18 days. Only a small fraction, ranging from 15–20% of the total, is aged in cherry barrels, while the remainder is stored in stainless steel tanks. Fruity notes of raspberry, blackcurrant, and forest floor aromas are wrapped in a sweet note of ripe morello cherry. The palate is rich and very concentrated, with spicy and fruity notes, enhanced by a significant presence of very sweet tannins.

Awards

  • 2022

    94

    /100

    One of the most prestigious wine guides in Italy.

  • 2022

    3

    One of the most prestigious wine guides in Italy.

1 2

Details

Profumo

Perfume

Fruity hints of raspberry, blackcurrant and undergrowth aromas, wrapped in a sweet note of ripe morello cherry.

Colore

Color

Very intense colour

Gusto

Taste

The taste is rich and very concentrated with spicy and fruity notes, enhanced by a consistent presence of very sweet tannins. Long and persistent aftertaste, well suited to long bottle ageing.

Serve at:

16 - 18 °C.

Longevity:

05 - 10 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Pairings

‘Tiella di Polpo’ from the town of Gaeta, a local speciality where two rounds of pizza dough are filled with ‘the fruits of land & sea’ and baked as a pie. A ‘one-pot’ recipe traditionally favoured by both farmers and fishermen as a means of preparing a dish which would keep for several days. The story goes that in the 17th century the pie was extremely popular at the Bourbon court of the Kingdom of the Two Sicilies.

Meat
Cheese
Pork

Producer
Casale del Giglio
From this winery
  • Start up year: 1967
  • Oenologist: Paolo Tiefenthaler
  • Bottles produced: 1.700.000
  • Hectares: 164
Casale del Giglio was founded in 1967 by Dr. Berardino Santarelli, a native of Amatrice, and is located in the Pontine Marshes in Le Ferriere, municipality of Aprilia, in the province of Latina, about 50 km south of Rome. This territory, represented, compared to other areas of Lazio and other Italian regions, an environment to be explored from the wine standpoint. For this reason in 1985 he gave life to the research and development project "Casale del Giglio", authorized by the Department of Agriculture of the Lazio Region.

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
Production area: Lazio
Lazio
Casale del Giglio

Name Casale del Giglio Tempranijo 2022
Type Red still
Denomination Lazio IGT
Vintage 2022
Size 0,75 l
Alcohol content 14.5% by volume
Grape varieties 100% Tempranillo
Country Italy
Region Lazio
Vendor Casale del Giglio
Story Tempranillo is a grape variety of Spanish origin cultivated in Ribera del Duero and Rioja. It is a variety that has adapted very well to the breezy Mediterranean climate and to fresh, deep soils, such as those of Casale del Giglio, in the area known as 'Valle' (formerly 'Riserva Bottacci'), where our 'Tempranijo' has found an ideal setting. These optimal conditions allow for a complete phenolic ripening and a great body-fruit balance.
Harvest 100% Tempranillo. Obtained from grapes that have reached a fairly advanced degree of ripeness, sometimes with slight drying on the vine.
Wine making Vinification begins with cold maceration for two days at 10 °C. in order to favour a greater extraction of aromas from the skins. Spontaneous and very slow fermentation starting at 16 °C. up to 24 °C. for a duration of about 15/18 days, with submerged cap and periodic délestages* to oxygenate the yeasts. A further maceration phase takes place on the skins, post-fermentation, for a further 12/15 days, to extract the greatest possible quantity of tannins, given that this is a variety with tannins that tend to be very sweet and never in excess.
Aging Maturation in cherry tonneaux only for a small fraction of 15 to 20% of the total, depending on the vintage, while the remainder is kept in stainless steel tanks.
Allergens Contains sulphites