Grape Variety
Nerello Mascalese
Production
4,000 bottles
The Vineyard
Soil
The volcanic soil, which is generally loose, is poor in organic matter but distinguished by its richness in micro-elements.
Characteristics
Area:
1 Hectares
System:
Counter-espalier with Guyot pruning system
Average Age:
15 years
Density:
4,500 plants per hectare
Yield:
45 quintals of grapes
Production Process
Cultivation
In the cultivation process, biodynamic agriculture methods are used, although these are not officially certified. Our approach, essentially natural and sustainable, is characterized by the absence of chemical fertilizers and synthetic products. No treatments are carried out so that the vineyard can develop in harmony with the surrounding environment.
Vinification
The processing of Cloè begins in the third decade of September when the grapes, having reached ripeness, are ready to be harvested. After being selected and cut, the bunches are transported to the cellar, then destemmed and crushed. Fermentation, which takes place spontaneously by the indigenous yeasts present in the skins, lasts for about 15 days. The maceration phase lasts about two days, depending on the degree of color intensity intended for the wine. Throughout the processing, no corrections are made, thus maintaining the product's authenticity and naturalness.
Aging
Aging takes place partly in steel silos and partly in chestnut barrels. In both cases, the wine rests for about 6 months, then it is bottled. The addition of sulfur dioxide is not foreseen even in this final phase.
Recommended Pairings
Cloè, with its notes of red fruits and fresh aromatic herbs, pairs excellently with appetizers and seafood. It is enhanced by pairing with vegetarian dishes, white meat, and fish.
Serving Temperature
11-13 C°