Chiar’Otto 2022 - Villa Calicantus

Chiar’Otto - Villa Calicantus 

A unique interpretation of Bardolino Chiaretto that combines flavor, minerality, complexity and drinkability in an old-time rosé. The first Bardolino rosé to be fermented and aged in wood, Chiar’Otto changed the paradigms of pink wine in Bardolino. The grapes come from six 1966 Veronese pergola parcels that are gathered in a single body on the side of a hill just above the town of Bardolino. The name Chiar'Otto derives from the name "Chiara" which with Daniele is the body and soul of Villa Calicantus and "Otto" the day of the month of June in which Anna, daughter of Chiara and Daniele was born. 

Service

We taste it at a temperature of 10/12 ° in tulip glasses. Wine to be drunk immediately but left a few years in the cellar can give great emotions.

Pairings

Rosè  wraps and enriches fish dishes, to try with spaghetti with shrimp and salicornia.

Cellar: Pusole

Pusole is located in Baunei, in Ogliastra, one of the areas of Sardinia suitable for the cultivation of Cannonau. The two brothers, Roberto and Lorenzo, manage the company and inherited their passion for agriculture and viticulture from their parents. Roberto Pusole at eighteen decided to leave the island to go to study enology in Turin. After graduating, she began to gain experience in several wineries in the Alba area, including the collaboration with Conterno Fantino. Return to Sardinia with a precise idea: to make wine according to local traditions. The first vintage is 2012, and his cannonau is able to get out of the track of concentration in favor of a taste of great momentum and grace. In addition to the Cannonau also grows the Vermentino, and the rare white Cannonau, a vine born from the union of the Cannonau with a grape called Galoppo, which produces the Kamare. The management of the vineyard is absolutely natural, without weeding, without irrigation, without chemicals or hormones that interfere with the life cycle of the plant. In the cellar we try to intervene as little as possible, with spontaneous vinification with only indigenous yeasts, no temperature control, maceration for all the wines on the skins, and no filtration before bottling. Surely Pusole has become in recent years a reference winery in the emerging wine landscape of Sardinia.