Winery CalisponeSelezione Speciale Rosso
wine
This wine generally goes well with
The Selezione Speciale Rosso of the Winery Calispone is in the top 0 of wines of Narni.
Details and technical informations about Winery Calispone's Selezione Speciale Rosso.
Discover the grape variety: Malvoisie de l' Istrie
Structured, full-bodied dry whites with a golden robe, an ample palate with preserved acidity, and signature aromas of sweet almond, ripe yellow fruits (apricot, peach), white flowers and saline, iodine-tinged notes. Also crafted as orange wine with skin maceration. The star of Istrian viticulture, it thrives on coastal limestone terroirs of the northern Adriatic. The French synonym for Malvazija Istarska, grown in Croatian and Slovenian Istria.
Informations about the Winery Calispone
The Winery Calispone is one of of the world's greatest estates. It offers 6 wines for sale in the of Narni to come and discover on site or to buy online.
The wine region of Narni
Umbrian IGT (1995) in the south of the region at the border of Lazio, sunny, breezy hills of the Tiber. Ciliegiolo is the exclusive indigenous signature red — bright ruby with intense notes of griotte (wild cherry, the eponymous variety), raspberry, ripe strawberry, violet and a fresh herbal-spiced touch, fine tannins and a gourmand, tangy palate. Genetic ancestor of Sangiovese. Other regional grapes as complements.
The wine region of Umbria
"Green heart" of Italy, cradle of Sagrantino: exceptional tannic red in Sagrantino di Montefalco DOCG, dense and concentrated with notes of blackberry, candied plum, liquorice, spice and leather, powerful tannins and long ageing. Suppler Sangiovese in blends, Cabernet and Merlot in Torgiano DOCG. Orvieto whites based on Grechetto and Trebbiano, full and almondy, from dry to sweet Muffato. ~13,000 ha between Tuscany and Lazio.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
