Casale del Giglio
Casale del Giglio Viognier 2023
Regular price
€16,50
Immediate availability
| Denomination | Lazio IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Lazio (Italy) |
| Grape varieties | 100% Viognier |
| Aging | The wine is sotered on the lees in stain lees steel tanks where temperatures are kept low (8/10 °C) to prevent the onset of malolactic fermentation. Bottling takes place the following spring, usually at the end of March. |
Details
Perfume
Color
Taste
Serve at:
12 - 14 °C.
Longevity:
03 - 05 years
Pairings
Fish
Shellfish
Cheese
White fish
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
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 Viognier 2023 |
|---|---|
| Type | White still |
| Denomination | Lazio IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Viognier |
| Country | Italy |
| Region | Lazio |
| Vendor | Casale del Giglio |
| Story | Viognier: a native of the Rhone Valley, the Viognier grape is at the heart of one of southern France’s most exceptional white wines, the hard-to-find “Condrieu”. The grape, whose clusters when fully ripe are compact and deep yellow in colour, does not disdain a lack of moisture and adapts well to hot climates. Relatively poor, but loose, welldrained soil favours a delayed harvest, thus enhancing the grape’s characteristic aromas of peach and apricot. |
| Wine making | The fully ripe clusters that have enough acidity to stain the caracter of the variety are harvested first, while tohse left on the vine to ripen further, once harvested, undergo 8 - 10 hours of cold macertion at 7/8 °C followed by a soft pressing. Fermentation is spontaneus and lasts for around 10 days at a temperature of 17/18 °C. |
| Aging | The wine is sotered on the lees in stain lees steel tanks where temperatures are kept low (8/10 °C) to prevent the onset of malolactic fermentation. Bottling takes place the following spring, usually at the end of March. |
| Allergens | Contains sulphites |