Carlaz Walter De Battè - Prima Terra

Carlaz Walter De Battè - Prima Terra

Carlaz by Walter De Battè is an intense, fresh and vibrant macerated white wine, with a rich and complex aromatic profile. Spontaneous fermentation with only indigenous yeasts with 3-4 days of maceration in contact with the skins. The refinement lasts 9 months in 550 liter barrels. Follow the flow of wine and forgotten memories and emotions will flourish again.ty.

Service

We taste it at a temperature of 10/12 ° in tulip glasses. Daily wine but left a few years in the cellar can give great emotions.

Pairing

Excellent with fish dishes, to try with stuffed squid.

Cellar: Prima Terra

The Prima Terra project was born in 2003, from the idea and passion of a group of friends who share the love for the Cinque Terre, for viticulture and for wine. Behind the project located Walter de Battè, Pierfrancesco Donati, Riccardo Canesi and since 2015 also Eugenio Bordoni and Catherina Unger. We are in Manarola, in the province of La Spezia, within a millennial wine landscape, UNESCO world heritage and national park. The work for local winemakers has always been a challenge, in fact, even today the characteristic terracing circuits, supported with dry stone walls, are worked without being able to help from modern machinery But all this is compensated by the great charm of this territory to which it is difficult escape with the vineyards suspended between the sea and the sky. This territory has always been famous for white wines, but an important success for the Prima Terra company is to create a red wine all the height of this territory. To date Prima Terra cultivates about 6 hectares of vineyards, mainly located in the Municipality of Riomaggiore and, in part, in the Municipalities of Vernazza, S. Stefano Magra, Castelnuovo Magra and Carrara. Between the rows are cultivated both white and red grape varieties, such as Bosco, Vermentino, Albarola, Granaccia, Sirah, Sangiovese, Merlot and Vermentino Nero. The wine is produced in the Campiglia winery where maceration on the skins is preferred, both for white wines that for the reds, precisely for a long time so that in the ultra they release all their most intrinsic characteristics in the must.