CALUS
Grape variety
Montepulciano & Sangiovese
Altitude
200-300 mt. a.s.l.
Type of land
50% clay, 50% tuff
Planting density
3.333 (per Ha.)
Cultivation system
Guyot
Production
80-90 q.li (per Ha.)
Harvest
Manual – second decade of October
Fermentation
In temperature-controlled steel (24°C)
Stainless steel tanks
4-5 months
Oak barrel
No
Bottle
1-2 months
Plug
Nomacorc smart green
Colour
Dark ruby red
Bouquet
Blackberries, prunes, violets
Flavour
Ribes and cherries, vibrant, rightly tannic
Alcohol content
13% vol.
Tasting temperature
18-20°C
Pairing
First courses with meat sauces, mature cheeses, dishes based on (roast) beef
WHY CALUS?
From the Etruscan “good, excellent” to witness the fact that, for us, nothing is left to chance.
Young ad light, it is typically adapt to those who prefer wines that are not too complex but pleasant to drink.
Tasting Notes:
Intense ruby. Smell slightly spicy although rich in red berry fruits.
Blackberries and plums perceived to the nose give way to cherries and currant in the tasting phase.
Good tannic presence.
Winemaking in steel and stopover for 2 months on yeasts.
Sangiovese & Violone.
