Frecciabomb Bianco – Progetto Calcarius - Valentina Passalacqua

Frecciabomb Bianco -  Progetto Calcarius 

The Frecciabomb Bianco is a sparkling white wine refermented in the bottle, produced from grapes of Falanghina in purity, native vine of Puglia. Born from the collaboration between Valentina Passalacqua and the oenologist Danilo Marcucci, already owner of the company Conestabile della Staffa.After the manual harvest, the grapes spontaneously ferment with the only indigenous yeasts in steel tanks, with a 7 days maceration on the skins. Refine in the same containers with continuous decanting. After refining, it is bottled with its residual yeasts, and in the following spring, with the arrival of the first hot ones, the fermentation takes place making it sparkling. Frecciabomb has an intense straw yellow color. On the nose the aromas reminiscent of fruit, honey and the Mediterranean scrub. At the sip it is taut and straight, with a good acidity.

Service

We taste Frecciabomb Bianco at a temperature of 8/10 ° in tulip glass. wine to taste immediately but if left a few years in the cellar can give great emotions.

Pairing

Wine to pair with pasta dishes with vegetables, semi-seasoned cheese dishes, to try with gnocchi with radicchio.

Cellar: Progetto Calcarius 

We are in Apricena - Gargano national park - the first extraction center in the south, where limestone is the distinctive element of the territory. Thanks to the close link with his land, Valentina Passalacqua has adopted an organic agronomic approach from the beginning and, after a long period of observation and study, has acquired a deep knowledge of the area. After several years of production, Valentina felt the need to isolate some parcels within her vineyards characterized by an exclusively limestone soil of the Kimmeridgian type. Thus was born the Calcarius Project: minerals, terroirs and vines without compromise. The autochthonous varieties are bred on the farm and are the result of a historical-cultural contamination that has its roots in Magna Grecia: Nero di Troia, Bombino, Greco, Falanghina, Negroamaroe Aleatico above all. The cautiously non-interventionist approach in the cellar does the rest. Those indicated on all labels are the atomic number (20) and the atomic weight (40.08) of the chemical element of calcium (Ca).