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Ships within 48 hours · Estimated delivery Sep 1 - Sep 6
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Description
Casale del Giglio Bellone Bianco Lazio IGT 2022 (Italy)"Aromas of fresh stone fruits, such as white peach and nectarine, followed by notes of lime zest and some chalkiness. Medium bodied and bright with fresh, snappy acidity. Vibrant, but not demanding. Delicious now" James Suckling Deep yellow flecked with gold. The wine evokes sunshine and ripe tropical fruit such as mango and papaya, carefully balanced by a marked acidity which makes it suitable for long bottle aging. Rich, ample and lingering on the
"Aromas of fresh stone fruits, such as white peach and nectarine, followed by notes of lime zest and some chalkiness. Medium-bodied and bright with fresh, snappy acidity. Vibrant, but not demanding. Delicious now" James Suckling
Deep yellow flecked with gold. The wine evokes sunshine and ripe tropical fruit such as mango and papaya, carefully balanced by a marked acidity which makes it suitable for long bottle aging. Rich, ample and lingering on the palate with light floral and spicy notes. Hallmarked by its pronounced acidity and zesty tang. A long finish.
A variety cited by Pliny the Elder and present in the Latium region since Roman times.
Today the grape is cultivated from the Roman to the Lepini hills and in the hinterland of the coastal town of Anzio, where the warm sandy soils tempered by a relentless sea breeze provide the ideal microclimate.
The Bellone grape is vigorous and resistant to drought – a guarantee for wine quality and balance – while its plump, golden yellow, thick- skinned grapes hang in elongated, cone-shaped bunches. The persistent sea breeze contributes to the over-ripening of the grapes while a high concentration of both sugar and acidity lead to early maturation and the highlighting of the wine’s pronounced mineral notes. The grapes are harvested at the end of September.
Vinification takes place in two stages: first, maceration on the skins to encourage extraction of the aromas bestowed by the territory then, after soft pressing, spontaneous fermentation with indigenous yeasts for around 10-12 days at 18-20°C.
Food Pairing: “Minestra di Sgavajone”: a typical soup from the fishermen of Anzio made with ‘sgavajone’ a local fish rarely found outside their family homes.
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