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DOMAINE BALLORIN
New
White wine
Producer: Terraquilia
Calastrino 2022 Grechetto Gentile dell Emilia IGP
Italy, Emilia RomagnaGuiglia, Modena
0.75L
12% Vol.
Grape variety: Grechetto Gentile
Vinification: Brief cold pre-fermentation maceration on the skins and spontaneous fermentation in steel.
Aging: Brief period in stainless steel on the fine lees and 24 months of aging in the bottle.
Serving temperature: 10-12° C
Allergens: contiene solfitiThe name Calastrino comes from the type of soil found in Guiglia. We are at 500 meters of altitude on clayey marl soils with the presence of limestone rock, which is locally called "Calastrino." Made from Grechetto Gentile grapes with a small portion of Trebbiano.
A straightforward, direct wine, with no frills! On the palate, there's an explosion of ripe yellow fruit (peach and apricot), with intensity and structure balanced by a pleasant freshness and a light, pleasantly salivating tannic sensation.
The soil and altitude demand a long aging period to allow the wine to express its full potential! A wine for everyone, with good aging capacity.
From the producer
Terraquilia
Terraquilia: Where the Past Meets the Future of Winemaking
Terraquilia is more than just a winery; it is a living testament to how tradition can merge with a radically innovative approach. Located in Guiglia, between the Modena and Bologna hills, the company stands out for a philosophy rooted in the history of its territory. The altitude, which exceeds 500 meters, and the clayey marl and limestone soils, known locally as "Calastrino," are the key elements that define the identity of Terraquilia's wines. Here, the vineyards of Lambrusco Grasparossa, Grechetto Gentile, and Negretto don't just grow; they tell a millennial geological story, absorbing unique savouriness and minerality.
Viticulture is practiced according to the principles of "lay" biological and biodynamic agriculture, which eschews dogma. The goal is not to follow a certification, but to respect and enhance the biodiversity of the place. The rows are a pulsating ecosystem, where the microbial life of the soil is fed by cover crops and where plant management is manual and meticulous. In the cellar, the philosophy is "less is more": spontaneous fermentations in steel, long periods on the fine lees, and almost no use of modern technology. It is from this approach that unique sparkling wines are born, capable of expressing a vibrant freshness, unexpected complexity, and an unmistakable personality that moves away from industrial logic to embrace the authenticity of an artisan wine.
