Kalendamaia
Kalendamaia
The grapes that are used for the production of KALENDAMAIA
are obtained from the clones of the Vermentino vineyards, one is Corsican an the other is Tuscan, from two vineyards with the following characteristics:
- Location to the West and South-West
- Soil clay
- Age of vines 8 years – 5years
- Training system- spurred cordon
- Density 5000 plants/ha
- Yield/ha about 40 quintals/ha
- Manual harvest in cases
KALENDAMAIA is produced with grapes grown with a supervised control method (ex Reg. CEE 2078 ); vinification without the skins with soft pressing, use of dry ice in press and tank; fermentation with temperature contol (from 15° to 18° and back to 15°), treatments and clarifications in cement tanks at controlled temperature. Bottle ageing.
Colour: straw yellow
Aroma: white fleshed fruits and mediterranean shrub fruits, (always for the Corsican clones ) such as sage, acacia blossom, with a good mineral content.
Flavour: a flavour not over-emphasized with the presence of Corsican clones that make the wine softer to the palate.
Fish, white meat and mediumely matured cheeses.
Vertourmer 2.0
Vertourmer 2.0
The second edition del progetto di cooperazione territoriale transfrontaliera Ver.Tour.Mer, finanziato dal P.O. Italia -Francia Marittimo 2007-2013 della Comunita Europea, si caratterizza per la forte componente di innovazione tecnologica, volta ad allargare lórizzonte del marketing territoriale attraverso lútilizzo di tecnologie informatiche innovative che valorizzino la produzione delle eccellenze dei territori, non solo vitivinicole ma anche eno-gastronomiche.
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