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Calcaròt, 2015

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Emilia Romagna - Italy
Wine
Red
100% natural
Barbera, Croatina
none
Not available
vineyard Vineyard
  • Organic (certified)
  • Grape Percentage: 50% - 50%
  • Average age of vines: 60
  • Soil type: Clay, Limestone
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: No added sulphites: <10 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: 14.5%
  • Residual sugar: 2 g/L
  • Vessel type: Cement - Egg
  • Bottle weight: 550

Additional Information

Calcaròt is a handcrafted wine made as our grandfathers made it before the advent of industrial wine production. Our goal was to produce a wine with character, featuring a strong taste, far from the international standards adopted by the conventional wine industry. Following our local tradition, two varieties of indigenous red grapes are combined to ensure the ideal balance of acidity and roundness. This wine comes from a project of recovery of an old vineyard. It is a rustic, honest wine, well suited for the local food culture, based on cold cuts, tasty cheeses, stuffed pasta and game.
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Casè is a small, independent winery born in 1998 in the hills of Val Trebbia, an area of great natural beauty. The first vineyards were planted in 1998 after a careful analysis of the characteristics of the soil and the climate. Immediately we realized the huge potential of this land to grow pinot noir vines and other white grape varieties. With time, we also recovered old, abandoned vineyards in our valley, in order to preserve the local, traditional varieties. Today Casè is a growing business that makes a distinctive and unique wine. The primary objective is precisely to produce wines that are different from the “international taste”, wines indeed with a different taste each year. The work in the vineyard is carried out without chemical fertilizers and herbicides. Harvesting is done manually by selecting the best grapes directly on the vine. For the pinot noir, the alcoholic fermentation is carried on along with maceration on the grape skins, and may vary from 20 to 40 days. The wine is then aged in steel, cement or wooden barrels, depending on the type of wine. Maceration on the skins is also used for white wines, as was traditionally done in the past. In the cantina (cellar), we do not use commercial yeast, but only native yeasts. We do not perform chemical or physical interventions before or during the fermentation, we do not concentrate the wine in any way, nor do we chemically correct any parameter.
  • Emilia Romagna, Italy
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