Grape Variety: 100% Red aromatic
piedmontese grape
Exposure: North – Est
Training system: Low Guyot
Grape-yield per hectare: 8.0 ton
Age: 20 years
Vines per hectare: 4500 vines per hectare
Vinification: Destemming soft crusching then cold skin contact maceration for 5,6 days, soft pressing and fermentation at a controlled temperature to preserve all the aromas and flavours with a fresh taste.
Then the wine is filtered and bottled under sterile condition
Alcohol by vol: 12,50 % vol
Aging: 1 month in bottle
Kind of bottle: bordolese med
Commercial presentation: 6 or 12 bottles 0,75 lt in cardboard boxes
Drinking period From now untill 3 years
Serving suggestion: Calypso makes an excellent aperitivo, also great with fish dishes like carpaccio, sushi or grilled fish…perfect with pizza and antipasti.
Serving temperature 7/8 °C