Wines and Oils of excellence, expression of the Territory of the Colli Lanuvini

Wines and Oils of excellence, expression of the Territory of the Colli Lanuvini

Calende – IGP Lazio White

11,50 VAT included

IGP Lazio White

Calende comes from a precise native varietal choice, assembled with international grapes. The great selection in the vineyard and the careful care in the vinification process allow to produce a wine with an intense straw yellow color and fresh and fruity aromas.

A young, soft and enveloping wine, certainly suitable for all occasions. It is advisable to combine it with white meat, soups and goat cheese, at a serving temperature of 12-15 ºC.

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Description

IGP Lazio White

Calende comes from a precise native varietal choice, assembled with international grapes. The great selection in the vineyard and the careful care in the vinification process allow to produce a wine with an intense straw yellow color and fresh and fruity aromas.

A young, soft and enveloping wine, certainly suitable for all occasions. It is advisable to combine it with white meat, soups and goat cheese, at a serving temperature of 12-15 ºC.

Download Technical Sheet (PDF)

Organoleptic Test

Look
Clear.
Color
Full straw-yellow, sign of good maturation of grapes.
Perfume
Aromatic impact is intense and persistent. Floral and fruity scents, especially hazelnut, chestnut and almond, are denoted.
Taste
Attack is smooth and velvety. Evolution is lactic and well balanced. Finish is bitterish (walnut, almond) and persistent. Its great elegance and refinement, which make it particularly “ready” from the first months, strike. It is a fresh, young and extremely palatable wine, especially recommended for neophytes of wine, that is for the ones who approach oenological world for the first time.
Pairings
It is advisable to combine it with white meat, soups and goat cheese, at a serving temperature of 12-15 ºC.

Technical Informations

Production Area
Lanuvio
Grapes
Malvasia, Trebbiano, Chardonnay
Stump density/ha
4.200
Soil type
Clayey, sandy
Altitude
180 m a.s.l.
Vineyard exhibition
S-W
Residual sugar
Production
Harvest by hand in perforated boxes of KG 15 cad. Soft pressing and selection of the different must fractions. Static clarification and separation of sediments. Addition of selected yeasts. Thermo-regulated alcoholic fermentation (roughly one week). “Sur lie” fining in stainless-steel and weekly suspension of the lees. Cold tartaric stabilisation during the month of March. Blending during the months of May – June.

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