Schiava is a Alto Adige variet y that was long underrated to the point of being almost forgot ten, just like the old limekiln af ter which the vineyard is named. Elegant power has enabled Kalkofen to rise phoenix-like from its ashes and cast a st ylish spell over the world. The wine's versatility and grace will tempt you to drop the pearl of your soul into a glass of this nectar.
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Al naso at trae con aromi intensi di frut ta ed una spezia filigrana.
Palato di buon corpo, con persistenza affine al naso.
0,75 L Standard
Fine agosto e può concludersi nei primi giorni di ottobre,
DOC Lago di Caldaro o Caldaro (Kalterersee o Kalterer)
Composto di ghiaia calcarea, por fido e sabbia quarzosa (mineralità), con suf ficiente presenza di argilla (corpo).
8 mesi in tonneau e in grandi botti di legno, il vino è stato imbottigliato a fine aprile.
Le uve Schiava, a bacca piccola, provengono dalle vigne più anziane del vigneto e sono state selezionate a mano per questo vino. La fermentazione è avvenuta in modo spontaneo nel tino di legno con macerazione di dieci giorni.
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Name: Baron di Pauli Start-up year: 2003 Cultivated hectares: 15 Winemaker name: Thomas Scarizuola Address: Via Cantine, 10 - Caldaro (BZ) Web Site: www.barondipauli.com
The Baroni Di Pauli family boasts 300 years of experience and passion in the wine world in South Tyrol, during which he was awarded the title "Provider of the Royal and Imperial Court of Austria-Hungary" and received appreciation also from the court of the Tsar of St. Petersburg. Founder of the cellar was Baron Andreas Di Pauli, historian of Caldaro, whose descendants retained the property of Lake Caldaro until 1901.
Tenure Baron Di Pauli is today divided into two distinct bodies: Arzenhof in Caldaro and Höfl Unterm Stein, near Termeno, for a total of 15 hectares of vines. These are sunny areas dominated by a Mediterranean climate with alpine influences and cold currents. The soil is varied and composite, with prevalence of clay and limestone. The yields of the vineyards are minimized and the grapes are harvested by hand with optimal maturation. Long refinements are planned in the cellar, both for red wines and whites, in order to allow for optimum development and to achieve high levels of elegance and sophistication, as well as a strong longevity.
The wines of Baron Di Pauli, which are the result of optimum conditions and a long wait in the cellar, form a range of high-quality labels representing the best oenological tradition in South Tyrol. Wines that lay on the highest levels of wine production throughout the region, perpetuating its success.