Awards
Details

Perfume

Color

Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years

Pairings
Fish
Shellfish
Cheese
White fish
Producer
Alois
From this winery
- Start up year: 1992
- Oenologist: Carmine Valentino
- Hectares: 14
At the foothills of the Caiatini Moutains in the province of Caserta, in a plateau comprised of nine beautiful hectares, Michele Alois made his dream come true: the vineyard, the cellar and a rural home with Bourbon origins dates from the early eighteen hundreds.
Tall and sturdy, with a face which seems moulded by the earth, Michele is a lover of fresh air and the countryside. It was during his hours of meditation in the family home of Pontelatone, absorbed by old memories and friendly bet, that he planted his first precious vine of the autochthonous Casavecchia grape variety.
The bet coincides with his pride for the land where he was born. As Michele Alois has said. Read more
Tall and sturdy, with a face which seems moulded by the earth, Michele is a lover of fresh air and the countryside. It was during his hours of meditation in the family home of Pontelatone, absorbed by old memories and friendly bet, that he planted his first precious vine of the autochthonous Casavecchia grape variety.
The bet coincides with his pride for the land where he was born. As Michele Alois has said. Read more


Name | Alois Caiati Pallagrello Bianco 2020 |
---|---|
Type | White still |
Denomination | Terre del Volturno IGT |
Vintage | 2020 |
Size | 0,75 l |
Alcohol content | 14.0% by volume |
Grape varieties | 100% Pallagrello Bianco |
Country | Italy |
Region | Campania |
Vendor | Alois |
Origin | Pontelatone (CE) |
Climate | Altitude: 280 m. a.s.l. |
Soil composition | Volcanic with a fairly good presence of minerals. |
Cultivation system | Guyot |
Plants per hectare | 4,800 |
Yield per hectare | 80 q |
Harvest | Mid september. |
Fermentation temperature | 14 5 °C |
Fermentation | 30 days. |
Wine making | Malolactic fermentation: in stainless steel at a temperature of 14 5 °C. Vinification: fermentation on the leece for 30 days. |
Aging | In bottle for 4 months. |
Total acidity | 6.3 gr/L |
PH | 3.4 |
Dry extract | 26.0 gr/L |
Year production | 25000 bottles |
Allergens | Contains sulphites |