Anthium Bellone 2024

Description

Still white wine from Lazio IGT, 14% ABV, produced by Casale del Giglio. 100% Bellone blend. 0.75 L bottle, 2024 vintage. A sunny wine made just outside Anzio from an old ungrafted vineyard, where, thanks to the nature of the soil, phylloxera has not been able to spread. Harvest takes place at the end of September. The vinification takes place in two phases: maceration on the skins to facilitate the extraction of aromas, thus restoring the soil and climate characteristics of the Anzio area. After soft pressing, spontaneous fermentation with indigenous yeasts follows, which lasts approximately 10-12 days at a temperature of 18-20°C. Intense yellow with golden reflections. On the palate it is very broad, rich, and persistent, with light floral and spicy nuances. It is distinguished by its pronounced savory and minerality. Very long and persistent aftertaste.

Details

Perfume

A sunny wine with hints of well-ripened exotic fruit, such as mango and papaya, contrasted with a consistent acidity that makes this wine suitable for long bottle ageing.

Color

Intense yellow with golden reflections.

Taste

In the mouth, it is very broad, rich and persistent, with light floral and spicy nuances. It stands out for its pronounced sapidity and minerality. Very long and persistent aftertaste.

Serve at:

12 - 14 °C.

Longevity:

03 - 05 years

Producer

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

Lazio

Technical Sheet

Name	Casale del Giglio Anthium Bellone 2024
Type	White green still
Denomination	Lazio IGT
Vintage	2024
Size	0,75 l
Alcohol content	14.0% by volume
Grape varieties	100% Bellone
Country	Italy
Region	Lazio
Vendor	Casale del Giglio
Story	The Bellone vine has good vigour and withstands dry periods well, guaranteeing quality and balance. The bunches are cone-shaped-cylindrical and the grapes are spheroidal with a very thick, golden yellow skin. Constant sea breezes help it reach full ripeness, where excellent sugar concentration and high acidity contribute to its strong minerality.
Origin	Anzio
Climate	The age of the vines of over 60 years, the direct influence of the sea, the marine soils, mean that this small area is unique for the production of Bellone. One can speak of a specific Terroir, or rather of a perfect symbiosis between vine - soil - climate - tradition, the true cornerstones for the production of a great wine.
Soil composition	Born behind Anzio from an old vineyard free of foot (vines without rootstock) where, thanks to the nature of the soil, phylloxera was unable to spread.
Harvest	ing takes place at the end of September.
Wine making	Vinification is carried out in two phases: maceration on the skins to favour the extraction of aromas, thus restoring the pedoclimatic characteristics of the Anzio area. After soft pressing, spontaneous fermentation with indigenous yeasts follows, which lasts for about 10/12 days at a temperature of 18/20 °C.
Allergens	Contains sulphites