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Cantine Olivella

KATA’

GRAPES: 100% CATALANESCA

 

The Wine: Organic method used in grape production. The grapes are carefully selected and hand-harvested in the first half of October.  Fermentation and maturation, with natural yeasts, take place in temperature controlled stainless steel tanks. The refining process “sur lie” (lees contact) starts in steel and ends in bottle for a period of 3 months.

Tasting Notes: Straw yellow color with scents of apricot, cantaloupe, pineapple, broom and chamomile. The softness of the wine is well–balanced with the acidity and freshness with an intense mineral vein due to the volcanic soil. Perfect with hors d’oeuvres as well as cooked and raw sea fruit and white meat well seasoned. 

LACRIMA NERO

GRAPES: 50% PIEDIROSSO - 30% OLIVELLA - 20% AGLIANICO 

 

The Wine: Organic method used in grape production. The grapes are carefully selected and hand-harvested in the first half of October.  After the soft pressing of the grapes, the skin fermentation (with native yeasts) takes place at controlled temperature. The wine rests 3 months in bottles before being released in the market.

Tasting Notes: Ruby red color .This wine has a fruity bouquet with scents of mulberry, blackberry and plum.  With a very persistent finale it pairs perfectly with red meat, lasagna meatball and lamb. 

EMBLEMA

GRAPES: 100% CAPRETTONE

 

The Wine: Organic method used in grape production. The grapes are carefully selected and hand-harvested in the first half of October.  The fermentation and the following maturation take place in temperature controlled stainless steel tanks, using natural yeasts. The refining process “sur lie” (lees contact) starts in steel and ends in bottle for a period of 3 months.

Tasting Notes: Straw yellow color with herbaceous notes on the nose. The taste is soft but mainly acidic. This very versatile wine pairs with cheeses and raw sea fruits, hors d’oeuvres and more elaborated dishes as the baccalà fish with white olives. 

LACRIMA BIANCO

GRAPES: 80% CAPRETTONE - 20% CATALANESCA

 

The Wine: Organic method used in grape production. The grapes are carefully selected and hand-harvested in the first decade of October. Fermentation and maturation (with natural yeasts) take place in temperature controlled stainless steel tanks. The refining process “sur lie” (lees contact) lasts a total of 3 months starting in steel and ending in bottle.

Tasting Notes: Straw yellow color with notes of fruits, broom and hawthorn on the nose with a flavor of dried fruit. Sapidity and softness are well-balanced. Perfect with hors d’oeuvres as well as with fresh ricotta cheese and hot bread.