Cumalè 2023- Casebianche

Cumalè - Casebianche

Obtained from Fiano and Trebbiano grapes coming from the large vineyard, a vineyard of one hectare planted in 1998 on a clay-calcareous soil. Grape harvesting takes place at the end of September, after the pungent grazing and soft pressing of the grapes, the fermentation is spontaneous and occurs for 80% in thermocontrolled steel tank and 20% in oak wood first pass for 20 days. Aging on yeasts for 6 months 80% in steel and 20% in oak wood, then in bottle 2 months before commercialization. Cumalè presents straw-colored, intense nose notes of yellow apple and pear mat, ingenished by hazelnut memories , Aniseed and aromatic. On the palate it has refreshing acidity, proportionate softness and deep salty flavor.

Service

We taste the Cumalè at a temperature of 8/10 ° in tulip goblets. Daily wine but if left in the cellar a few years can give you great emotions.

Pairing

It is ideal with first courses of fish, vegetables, fresh cheese, excellent with a crazy sea bass.

Cellar: Casebianche

The Casebianche farm is located in the town of Torchiara, in the province of Salerno, between the mountain of the Stella, the torrent Acquasanta and the Cilento sea. It was born in 2000 when Elisabetta and Pasquale, abandoned the work of architects, decided to take care of the family farm. In 2006 the meeting with the winemaker Fortunato Sebastiano takes them to the first bottling the following year. At present, the farm develops on 14 hectares of olive trees, citrus fruits and figs, and about 5.5 hectares are grown in vineyards, including anchovy and wine from which wines are born: Cupersito, Cumalè, Iscadoro e Dellemore. Vineyards are bred with the biological cultivation method, trying to intervene as little as possible and using natural fertilizers, mosses, manure to enrich soil life. Same care also in the cellar with manual seams, replenishes and falls for fall. Today, the company has launched an agronomic program that looks at biodynamic interest.