Trebbiano 2020 - Azienda Agricola Casale
Trebbiano di Casale is a macerated white wine obtained from the grapes of the same name that come from old 50-year-old vines grown in biodynamic. The nose is complex with hints of ripe fruit, wild herbs, combined with notes of wax and aromas of white peach. On the palate it is warm, elegant, with good minerality and acidity.
Region: Tuscany.
Grape variety: Trebbiano.
Alcohol content: 14,5%.
Aging: 6 months in steel.
Conatins sulfites

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Trebbiano - Azienda Agricola Casale
White wine obtained from Trebbiano grapes that come from old vines of 50years raised in biodynamic. After the manual harvest, the grapes are fermented spontaneously with maceration on the skins of 1/2 weeks according to the vintage. Refine on the lees for 6 months, light clarification and 2 months of aging in bottle before being put on the market. The Trebbiano is a charged straw yellow. The nose is complex with hints of ripe fruit, wild herbs, combined with hints of wax and white peach aromas. On the palate it is warm, elegant, with good minerality and acidity.
Service
We recommend serving it at a temperature of 10/12 ° in tulip glasses. Wine to be drunk immediately but holds up very well time.
Pairing
Excellent with pasta dishes, fish main courses, semi-aged cheeses, it goes perfectly with raw fish dishes.
Winery: Azienda Agricola Casale
The Casale farm is located in Certaldo, a wonderful medieval village, nestled between Florence and Siena, in the Val d'Elsa. Always managed by the Giglioli-Rinaldi family, which here has been making wine since 1770. Today it is managed by Antonio Giglioli who was one of the first in Italy to grow the vineyards in biodynamic. Antonio cultivates 34 hectares, of which 7 hectares planted with Sangiovese, Canaiolo nero, Trebbiano and Malvasia Lungo del Chianti, and the rest with olive groves and cereals with which he produces oil and spelled. In the vineyard it does not use any kind of chemical substance but uses only biodynamic preparations such as the 500 and 501 preparations. In the cellar fermentations are spontaneous with only indigenous yeasts, and also for white wines it uses long maceration on the skins in order to extract the maximum from each individual bunch. The refinements take place in 50-year-old chestnut barrels from 20 to 40 hectoliters. Surprising wines, among which the Trebbiano aged 10 years in chestnut barrels, and the Chianti DOCG Riserva stand out. The wines of the Casale never tire and leave you to drink without tiring. Delicious.
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