Azienda Agricola Casale #Mixed
Manufacturer: Azienda Agricola Casale -> Go to Azienda Agricola Casale
Wine Box of 6 bottles of mixed wine verticals:
Natural fermentation (spontaneous). Maceration of 30 days on the skins. Refinement of 3 years in steel tanks, from the beginning of theNovember 2020 is resting in the bottle ready for the sale.
One of the first Orange Wines produced by the winery, this wine fights discrimination head-on on the long aged white wine. Fermentationnatural (spontaneous). Maceration of 30 days on the skins.Aging of 5 years in steel + 12 years in large barrels (8 hectoliters) of Chestnut (old barrels over 50 years ago
Product of great body and structure, at the same time very gentle and soft in the mouth, also suitable for a daily drink.Natural fermentation (spontaneous)Maceration of 30 days on the skins.Aging for 5 yearsin steel. Since December 2020, all of the 2015 Sangiovese has been bottled, now rests in the bottle and is ready for sale
Chianti 2011,Sangiovese 98%, Canaiolo Nero and Colorino 2%
Chianti produced with only Sangiovese, less than 2% of Colorino and Canaiolo, practically a Sangiovese in purity. Natural fermentation(spontaneous), Maceration of 30 days on the skins. Aging 5 years in cement + 3 years in bottle.The interpretation of the true Chianti soul. Few words are enough to interpret this wine. E' recommended the public tasting of this wine to discover the hills of Chianti and the true soul of the Sangiovese.
Chianti Riserva 2006, Sangiovese 98%, Canaiolo Nero and Colorino 2%
Chianti produced with only Sangiovese, less than 2% of Colorino and Canaiolo, practically a Sangiovese in purity. Natural (spontaneous) fermentation. Maceration of 30days on the skins. Aged for 10 years in large barrels (about 8 hectoliters) of chestnut + 4 years in bottle. Spicy, aromatic and a full bouquet. A wine for meditation that despite its 14 years of age is is also acidic and fresh (manyor more youthful). Suitable for those who taste not only with the palate, with the sense of smell!
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Certaldo, Colli di Val d'Elsa, Siena (Italy)
Set in the Montagnola Senese, a land of ancient and renowned winemaking tradition, the company gives life to great wines, including Chianti, with a tradition dating back to 1770.
The Chianti Colli Senesi that the company obtains from Sangiovese, Canaiolo Nero, Trebbiano and Malvasia lunga del Chianti is the work of Giovanni Borella. Here they obtain grapes of great prestige destined for the vinification of this sacred monster.
12 hectares of vineyards, with vines up to 60 years old, with average productivity between 30 and 60 Q/ha
The company has been Demeter certified biodynamic since 1995, every moment of the production chain is treated with attention and respect for nature and wine.
From the vineyard to the cellar and from the barrel to the bottle, many operations that we follow with care and attention, respecting the Wine and Nature.
In 1985 the Giglioli family discovered Biodynamics, applied right away on a small parcel of the vineyard, since 1986 was applied onall 8 hectares of vines managed by the company at that time. This is because the The beneficial effects of Biodynamics were immediately apparent,Indeedwhich is why the Giglioli family began towork all the hectares planted with vines using the Australian Biodynamic (method of Alex Podolinsky).
The production of bottles per year varies between 20000 and the 30000 bottles a year.
Ihe most difficult task for the oenologists of the Casale winery is in the cellar: it is not here that they have to work.of betweensforming grapes into wine, is not even to produce the best wine in the area, but to be able to not lose the best wine. even an iota of quality from the grapes while avoiding erand manage them. at its best in the premieres flife story. Not there are filtrations, wines do not come clarifiers, just as they are not used proteins or polyphenols exogenous in the basement, notyeasts are used during fermentations.
Once the grapes ferment and transform, the wine will be aged in three possible containers: steel, cement or wood. It all depends on the type of grapes obtained in the year and the decisions taken by the winery.of Oenologists in winery
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