Casè Casèbianco
$32.00
2 in stock
Vintage: NV
Region: Emilia-Romagna, Italy
Viticulture: Organic
Grape variety: Malvasia, Marsanne, Moscato Bianco, Ortrugo, Sauvignon Blanc
Casè Casèbianco is a skin-contact orange wine made from 5 different white varietals. The grape skins are macerated for a short period of time, bringing structure and dryness to the wine. The aromatic varieties give the wine flavors of dried pear and peach, tropical fruit, and dried citrus zest. Bottled unfined and unfiltered with no sulfur added.
Song: Are We All The Same by Matthew Scott
Additional information
| NATTINESS | Super Natty |
|---|---|
| FRUIT | Dried Fruit, Orchard Fruit, Tangerine |
| BODY | Medium-bodied |
| ACIDITY | Bright (Medium-High) |
| OAK | No Oak |
| TANNIN | Medium |
| ALCOHOL | 12-13% |
| SWEETNESS | Fruity & Dry |
| SERVING TEMP | Cool Red and Orange (58°–62°) |
| SULFUR | Zero Sulfur Added |
| VEGAN | Vegan |
| IMPORTER | Goatboy Selections |
2 in stock
ABOUT THE PRODUCER
About Casè Casèbianco
Casè Casèbianco is a skin-contact orange wine made from 5 different white varietals. The grape skins are macerated for a short period of time, bringing structure and dryness to the wine. The aromatic varieties give the wine flavors of dried pear and peach, tropical fruit, and dried citrus zest. Bottled unfined and unfiltered with no sulfur added.
About Casè
From the winery:
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 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.