• it
  • en

.

Tempranijo Casale del Giglio cl75

BACKGROUND

Tempranillo is a vine of Spanish origin grown in the Ribera del Duero and Rioja.

Variety that has adapted very well to the windy Mediterranean climate and to the fresh and deep soils, such as those of Casale del Giglio, in the area called "Valle" (formerly "Riserva Bottacci"), where our "Tempranijo" has found an ideal setting.

These optimal conditions allow to reach a complete phenolic ripening and a great body - fruit balance.

€16.20
Quantity:

100% secure payments

BACKGROUND

Tempranillo is a vine of Spanish origin grown in the Ribera del Duero and Rioja.

Variety that has adapted very well to the windy Mediterranean climate and to the fresh and deep soils, such as those of Casale del Giglio, in the area called "Valle" (formerly "Riserva Bottacci"), where our "Tempranijo" has found an ideal setting.

These optimal conditions allow to reach a complete phenolic ripening and a great body - fruit balance.

GRAPES AND VINIFICATION

100% Tempranillo.

Obtained from grapes that have reached a rather advanced degree of maturation, sometimes with slight drying on the plant.

The vinification begins with a cold maceration for two days at 10 ° C., in order to favor a greater extraction of the aromas from the skins.

Spontaneous and very slow fermentation that starts from 16 ° C. up to 24 ° C. for a duration of about 15/18 days, with submerged cap and periodic delestages * to oxygenate the yeasts.

A further phase of maceration takes place on the skins, post fermentation, for another 12/15 days, to extract the greatest possible amount of tannins, since it is a variety with tannins tending to be very sweet and never in excess.

Aging in cherry tonneau only for a small fraction that varies from 15 to 20% of the total, depending on the vintage, while the remaining part is kept in stainless steel tanks.

* Délestage: Red winemaking technique which involves the partial racking of the must in fermentation. It consists in transferring part of the must in fermentation to another tank with subsequent reintroduction from above of it into the starting wine maker, with the aim of oxygenating the fermenting wine and dispersing the marc homogeneously in the tank, thus facilitating a better transfer of anthocyanins (color) and polyphenols (tannins) from the skins to the must.

ORGANOLEPTIC EXAMINATION

Very intense color with fruity hints of raspberry, black currant and undergrowth aromas, wrapped in a sweet note of ripe morello cherry.

The taste is rich and very concentrated with spicy and fruity notes, enhanced by a consistent presence of very sweet tannins.

The long and persistent aftertaste is well suited to long refinements in the bottle.

SUGGESTED COMBINATIONS

"Tiella di Polpo" from Gaeta (LT), typical gastronomic specialty of our territory.

As tradition dictates, it is a pizza filled with land or sea products.

It was born as a single dish appreciated by farmers and fishermen, to have a dish that could be kept for several days.

It is said that in the eighteenth century the Bourbons of the Real Casa delle Due Sicilie were great admirers.

Specific References

Prodotti sempre freschi

Planet Food Consiglia