Cabernet Sauvignon, Corvina, Lagrein, Merlot
18 Months, 24 Months
|Organic & Biodynamic||
|Food & Wine Matching||
Aged Cheese, Beef, Beef Carpaccio, Blue Cheese, Cheese, cured meat, Game (Deer – Venison), Gorgonzola, Lamb, Lean fish, Light smoked Fish, Light Starters, Mature and hard cheese, Meats, Parmigiano Reggiano, Pizza, Red meat, Rich meat Casseroles, Sausages, Typical Italian Pasta e Fagioli soup (Pasta and Beans), Veal
Calis – Tenuta La Ca’
This is Calis, a precious red. International by vocation but typical in the heart, it is a soft wine with an enchanting and spicy accent.
Drying: lasting 30/40 days of about 20% of the total grapes use
Selection: destemming Mashing: crushing
Fermentation: in stainless steel, cold maceration at 4 ° C for 24 hours followed by thermo-controlled fermentation until the sugars are exhausted; use of selected yeasts. Post-fermentation maceration for about 7 days. Daily delastage and punching down throughout the process.
Aging in wood: 18/24 months in tonneaux and in French oak barriques and tonneaux of first and second use
Blending: in March with the first waning moon, in 25Hl barrels
Bottling: in October with the waning moon
Aging in bottle: 6 months between 12° and 18°C
Wine tasting Between 16° and 18°C . Wine with a bouquet of ripe fruit, spices and tobacco. Well integrated tannins, a spicy flavor and a fruity concentration pamper the palate making it suitable for red meat main courses, game and aged cheeses.