casale del giglio societÀ agricola s.r.l.ample and lingering on the palate with light floral and...

CASALE DEL GIGLIO SOCIETÀ AGRICOLA S.R.L.

Winemaker Paolo Tiefenthaler

Winery: Strada Cisterna-Nettuno Km 13 - 04100 Le Ferriere LTTel. +39.06.92902530 - Fax +39.06.92900212

[email protected]

Public Relations Office: Via Aventina 32 - 00153 RomaTel. +39.06.5746359 | +39.06.5742529 - Fax +39.06.5750871

[email protected]

Export Office: Strada Cisterna-Nettuno Km 13 - 04100 Le Ferriere LTTel. +39.06.92902530 - Fax +39.06.92900212

[email protected]: Elise Rialland

Italian Sales Office: Via Aventina 32 - 00153 RomaTel. +39.06.5745717 - Fax +39.06.57289040

[email protected]: Maddalena Morucci

Hospitality and International Events:Strada Cisterna - Nettuno Km 13 - 04100 Le Ferriere LT

Tel. +39.06.92902530 - Fax [email protected]

Coordinator: Linda Siddera

www.casaledelgiglio.it

Broch_ENG_cover+interni_Lug.2019.qxp_Brochure 21/07/19 09:54 Pagina 1

On March 5 1914, the brothers Emidio, Isidoro and Antonio Santarelli met in theoffice of the notary Giovanni Onofrio of L’Aquila in Amatrice to sign the charter ofthe company “Berardino Santarelli & Figli”, named after the founding father,Berardino, Wine Merchant. Subsequently, Berardino’s three sons moved to Romewhere they opened their first “Vini & Olii” - a wine and olive oil store - in the heartof the city at number 99 Piazza Capranica. In time, as business prospered, theyopened another eleven retail outlets in different parts of the city.In 1955 Emidio’s son Dino founded the company “Santarelli S.p.A.” to bottle Lazio’sclassic wines. These were sold largely in Rome but were also exported abroad,particularly to Canada.In 1967 Dino Santarelli, fascinated by the Agro Pontino valley, founded Casale delGiglio at Le Ferriere, a hamlet close to the ancient city of Satricum in the provinceof Latina, some 50 kms. south of Rome. This was virgin territory, quite unlike otherparts of Lazio or any other Italian region and ripe for viticultural exploration.One by one the eleven “Vini & Olii” changed hands, with the exception of PiazzaCapranica which was converted from ‘enoteca’ to restaurant and is still owned bythe family today.Since the early 1990s, Dino’s son Antonio, in keeping with his father’s intuition andin partnership with the young enologist Paolo Tiefenthaler, from the northernItalian Trentino region, has achieved remarkable results from an intenseprogramme of research and experimentation. From Le Ferriere to Rome, from Rome to Lazio, from Lazio throughout Italy, fromItaly and beyond, the wines of Casale del Giglio have conquered the world.


«As a child and young teenager the fields and lanes of thefamily estate, Casale del Giglio, were nothing more toAntonio Santarelli than a place where he could spend care-free weekends and indulge his budding passion for motor-bike riding; but all that changed when he joined his fatherDino in the family business. By then, a shrewd twenty-fiveyear old, he knew instinctively that their unconventionalland in the Agro Pontino valley, some 50 kms south ofRome, offered a unique opportunity to attempt somethingno-one had ever attempted before.The total lack of any vine growing tradition in the areameant that Antonio and his father could give free rein totheir pioneering ideas. Some of themost famous ampelographers anduniversity researchers of the daywere convinced by these ideas andwere inspired to join them in a researchproject which was launched in 1985 with theplanting of close to 60 different experimentalvines in Casale del Giglio’s soil.

Left: Rome, 1924. The first ‘Vini & Olii’in Piazza Capranica 99.


Mar Tirreno

Roma

Le Ferriere

Amatrice

Casale del Giglio was founded in 1967 by Dr. BerardinoSantarelli, a native of the Appenine hill town of Amatrice. The es-tate lies between the towns of Aprilia and Latina in the AgroPontino valley, some 50 kms. south of Rome. Unlike other partsof the Latium region, or other regions of Italy, this territory wasstill uncharted in viticultural terms when Berardino Santarelliand his son Antonio launched their research project in 1985.

OU

RLO

CAT

ION

No scheme as bold and daring had ever been approachedin such a scientific way before and Casale del Giglio’syoung winemaker, Paolo Tiefenthaler, was to become itsleading light.The believers in the endeavour were amply rewarded fortheir audacity however when they achieved their first sig-nificant results from the red grape varieties Syrah and PetitVerdot and from whites such as Sauvignon, Viognier andPetit Manseng. These varieties have given rise to monovari-etal wines and to blends, all of which offer excellent valuefor money.The estate’s flagship wine is the rich, red Mater Matuta (Syrahwith a touch of Petit Verdot); a proud thoroughbred, full-bodied, silky and seductive on the palate with aromas ofwoodland fruits, coffee beans and spice.Aphrodisium, a sweet golden-yellow late harvest wine, is ablend of Petit Manseng, Viognier, Greco and Fiano.»*The latest addition to Casale del Giglio’s range of whitewines, headed up by the impressive Antinoo, is a Biancolellafrom the Island of Ponza, while the new entry Tempranijoenhances the range of reds.

* From an article by Luciano di Lello in ‘Guide to the Restaurants of Rome’ published in the daily newspaper ‘LA REPUBBLICA’.

Contacts: Antonio Santarelli - [email protected] Tiefenthaler - [email protected]


The cover page of Berardino Santarelli & Sons’ 1935 price list

Endorsed by the Agricultural Department of Latium’sRegional Government, the project involved researchers ofinternational standing, many of whom still contribute toCasale del Giglio’s research today; Prof. Attilio Scienza fromMilan University’s ‘Istituto di Coltivazioni Arboree’, Prof.Angelo Costacurta from the ‘Istituto Sperimentale per laViticoltura di Conegliano’ (Treviso) and Prof. Fulvio Mattivifrom the Research & Innovation Centre at the ‘FondazioneEdmund Mach’ - ‘Istituto Agrario Provinciale San Micheleall’Adige’ (Trento) - where Casale del Giglio’s winemaker,Paolo Tiefenthaler, was trained.

Since the project aimed at identifying and maximisingthe territory’s potential for quality viticulture, usefulcomparisons were made with processes adopted in


Bordeaux, California and Australia, wine producing areasof the world influenced, like the Agro Pontino valley, by amaritime climate.

Casale del Giglio subscribes to the philosophy that “the futureof Italian viticulture relies not only on consolidating theimage of its traditional wine producing zones but on itsability to produce top quality wines at favourable prices inareas whose potential is still relatively unexplored.”

As a result of Casale del Giglio’s research, the EuropeanCommunity authorized the cultivation of ‘new recommend-ed varieties’ such as Chardonnay, Sauvignon, Syrah, PetitVerdot and Cabernet Sauvignon in the province of Latina(from 1990) while other varieties were authorized later.

Casale del Giglio has converted its 180 hectares of vineyardto the cordon trained system, electing to plant those grapevarieties which adapt well to the territory and producequality wines.

Casale del Giglio currently offers a range of twentytwo prod-ucts - seven white wines, one rosé, seven reds, one late har-vest, three grappas and an extra virgin olive oil.

OUR WINES


SatricoLAZIO BIANCO IGT

HistoricalBackground

This white wine takes its name from the ancientpre-Roman city of Satricum.Traces of the earliest huts, which formed a villagearound a central place of worship on highground near the river Astura, date from the IXcentury B.C.This hillside settlement, later to become theacropolis of the city, was the site of a templededicated to the goddess Mater Matuta. Remainsof her temple can still be seen today close toCasale del Giglio’s vineyards in the hamlet of LeFerriere, near the town of Latina.

Grape Varieties andVinification Technique

*(Proportions may vary slightlyfrom year to year depending

on the vintage).

A blend of 40% Chardonnay, 40% Sauvignon and20% Trebbiano Giallo grapes*. The grapes,harvested just as they begin to ripen, are vinifiedseparately to ensure that the fresh, distinctivearomas of each variety come through in the finalblend.Only the very best bunches are selected and after acareful soft-pressing the free-run juice is separatedfrom the skins. Temperature is carefully controlledthroughout the 7 or 8 days of slow, continuousfermentation. After racking, the new wine maturesin stainless steel tanks before it is bottled at thebeginning of the following year.

Tasting Note A bright straw-yellow, this elegant blend reveals afruity, lightly aromatic yet mineral nose,confirmed on the palate by a pleasing crispnessand a lengthy finish.

Suggested Food Pairing With starters and simply prepared fish dishes.

Tasting notes


BelloneLAZIO BIANCO IGT


A variety cited by Pliny the Elder and present inthe Latium region since Roman times.Today the grape is cultivated from the Roman tothe Lepini hills and in the hinterland of thecoastal town of Anzio, where the warm sandysoils tempered by a relentless sea breeze providethe ideal microclimate.


Vinification takes place in two stages: first,maceration on the skins to encourage extractionof the aromas bestowed by the territory then, aftersoft pressing, spontaneous fermentation withindigenous yeasts for around 10-12 days at 18-20°C.

The Bellone grape is vigorous and resistant todrought – a guarantee for wine quality andbalance – while its plump, golden yellow, thick-skinned grapes hang in elongated, cone-shapedbunches. The persistent sea breeze contributes tothe over-ripening of the grapes while a highconcentration of both sugar and acidity lead toearly maturation and the highlighting of thewine’s pronounced mineral notes. The grapes areharvested at the end of September.

Tasting Note Deep yellow flecked with gold. The wine evokessunshine and ripe tropical fruit such as mangoand papaya, carefully balanced by a marked aciditywhich makes it suitable for long bottle aging. Rich,ample and lingering on the palate with light floraland spicy notes. Hallmarked by its pronouncedacidity and zesty tang. A long finish.

Suggested Food Pairing "Minestra di Sgavajone": a typical soup from thefishermen of Anzio made with ‘sgavajone’ a localfish rarely found outside their family homes.

Ingredients for 4 people:400 gms. Sgavajoni, 100 gms. spaghetti (roughly brokenby hand), 3 litres water, 2 cloves garlic, 100 gms freshcherry tomatoes, 2 sprigs chopped parsley, finelychopped chilli, salt and a little extra virgin olive oil.

Method:boil the Sgavajoni for two hours. Meanwhile, in alittle olive oil, sauté the garlic, salt, chilli andtomatoes until these are soft. Remove the garlic,pass the mixture through a sieve and set aside.When the fish has broken down completely pass itthrough the sieve taking care to crush the bonescompletely. Mix the fish water with the tomatomixture, add the "Sgavajoni" pieces one at a timeand return the soup to the boil. Add the roughlybroken spaghetti and when cooked garnish withthe finely chopped parsley.


ChardonnayLAZIO IGT


A native of Burgundy, one of France’s mostprestigious vine growing regions, the Chardonnaygrape is at the heart of some of the world’s mostfamous white wines.After an encouraging performance inexperimental conditions, the variety was plantedin the Agro Pontino valley south of Rome where ithas been grown successfully ever since.


This white wine is produced exclusively fromChardonnay grapes cultivated in densely plantedrows (over 4,000 vines per hectare) and harvestedin early September. A low yield per vine ensuresthat the grapes will be rich in sugar withoutlosing crucial acidity.Soft-pressing of the grapes is followed by a

careful selection of the free-run juice whichferments for 6-8 days.The new wine is then chilled to prevent the onsetof malolactic fermentation and stored instainless steel tanks for 3-4 months before it isbottled at the beginning of the following year.

Tasting Note An intense straw-yellow, this elegant wine revealsacacia flowers, peach and banana on the nose.Silky-smooth and full-bodied yet crisp on thepalate, the finish is long and seductive.

Suggested Food Pairing With grilled fish dishes or white meat casseroles.

Tasting notes


SauvignonLAZIO IGT


A native of France’s renowned Bordeaux vinegrowing region, Sauvignon is a grape varietywhich loses its aroma very quickly if it is exposedto too much direct sunlight. This is why rows ofSauvignon in the vineyard are seldom thinned, asa leafy canopy shields the fruit and helps toprotect its varietal character. After extensiveresearch, the variety was introduced to the AgroPontino valley south of Rome where it hasachieved outstanding results.


Fermentation is activated immediately after acareful soft-pressing of the grapes and ascrupulous selection of the free-run juice. This quick turnaround guarantees that the grape’sunmistakable varietal aroma will be captured. The new wine is then cooled to around 8°C toprevent the onset of malolactic fermentation.Once racked, fined and stabilized, the wine isready for bottling in January or February of thefollowing year.

100% Sauvignon Blanc. An early September harvestguarantees that the grapes will retain theiressential acidity but at the same time be ripeenough to keep the finished wine from tastingexcessively grassy.

Tasting Note A brilliant straw-yellow, this crisp, grassySauvignon displays a whiff of aromatic herbs andMediterranean sea breezes on the nose. Tangycitrus fruit and flinty mineral notes on the palatecontribute to the delightful complexity of thiswine.

Suggested Food Pairing With a seafood risotto or a wild herb omelette.

Tasting notes


ViognierLAZIO IGT


A native of the Rhone Valley, the Viognier grape isat the heart of one of southern France’s mostexceptional white wines, the hard-to-find“Condrieu”. The grape, whose clusters when fullyripe are compact and deep yellow in colour, doesnot disdain a lack of moisture and adapts well tohot climates. Relatively poor, but loose, well-drained soil favours a delayed harvest, thusenhancing the grape’s characteristic aromas ofpeach and apricot.

first, while those left on the vine to ripen further,once harvested, undergo 8 – 10 hours of coldmaceration at 7/8°C followed by a slow softpressing. Fermentation is spontaneous and lastsfor around 10 days at a temperature of 17/18°C.The wine is stored on the lees in stainless steeltanks where temperatures are kept low (8/10°C) toprevent the onset of malolactic fermentation. Bottling takes place the following spring, usuallyat the end of March.

100% Viognier. This white wine is producedentirely from fully ripe and even slightly over-ripeViognier grapes.The fully ripe clusters that have enough acidity tosustain the character of the variety are harvested

Tasting Note A brilliant yellow wine whose distinctive floralovertones of white rose petals, linden blossom,acacia and broom join the signature aromas ofripe peach and apricot on the palate. A perfectlybalanced confection which draws slowly to a closeon a fresh, aromatic finish.

Suggested Food Pairing Raw fish from the Lazio coast, or sashimi.


Tasting notes



allowed to macerate at this temperature for 10-12hours. They are then slowly and gently soft-pressedto avoid damaging the skins and sedimentationtakes place naturally at 14-16˚C. Spontaneousfermentation enhances the aromatic characteristicsof the variety and yeasts are not added until thesecond day. Ten days later, when fermentation (at18-20˚C) is over, the new wine is racked and cooledto prevent the onset of malolactic fermentation. After several months on the lees, the wine isbottled in March or April of the following year.

The optimal acidity of 100% fully ripe PetitManseng grapes guarantees the varietal characterof this aromatic white wine. After crushing anddestemming the grapes are chilled to 7-8˚C and

Tasting Note Brilliantly straw-yellow in colour, the wine isintensely aromatic, fruity and spicy on the nose,fresh, crisp and flinty on the palate. An exquisitelystructured wine which bows out on a seductive,fruit-filled finish.

Suggested Food Pairing Ideal with ‘Scorfano Ponzese all’Acqua Pazza’ –scorpion fish (from the island of Ponza) inflavoured broth.

PetitManseng

LAZIO IGT


A native of the Jurançon region in the foothills ofthe French Atlantic Pyrenees, the small-berried,thick-skinned Petit Manseng grape from which thiswhite wine is made, is more highly regarded thanits larger-berried sibling, Gros Manseng.As Petit Manseng’s small berries yield very littlejuice, they are not harvested until late autumn.By this time the grapes have shrivelled and theirsugar content is at its most concentrated. This is theprocess known in French as ‘passerillage’. Interest inthe grape’s potential is growing in the Agro Pontinovalley, where it was planted for the first time byCasale del Giglio in their vineyards at Le Ferriere,near the town of Latina, 50 km south of Rome.

Tasting notes


AntinooLAZIO BIANCO IGT


In December 1907 a bas-relief was found in thevillage of Torre di Padiglione, not far from Casaledel Giglo’s vineyards. The sculpture depicts theEmperor Hadrian’s favourite, the beautiful Greekyouth Antinoo, cutting two clusters of grapes froma vine.The bas-relief can be seen at the Museo NazionaleRomano, Palazzo Massimo alle Terme, in Rome(Largo di Villa Peretti 1).


*(Proportions may vary slightlyfrom year to year

depending on the vintage)

each variety is transferred separately to 500 litreacacia wood barrels, or ‘tonneaux’ forfermentation. A small proportion of theChardonnay must ferments in small, non-charredoak barrels. Over the next months, from mid-September to the end of March, the lees are stirredperiodically (the process of ‘bâtonnage’) toprevent them from settling at the bottom of thebarrel. Finally Antinoo is allowed to develop itsfull flavour in the bottle for 6-12 months.

Two thirds Viognier and one third Chardonnay*.Taking great care not to break the skins, the freshlygathered grapes are transported to the winerywhere each variety is soft-pressed separately. Theresulting musts are cooled to 12-13°C to allow thesediments to settle naturally - a process whichremoves haziness without compromising thestructure of the finished wine. When thetemperature in the tanks reaches around 18°C,

Tasting Note This golden-yellow wine presents a complex noseof broom, honeysuckle and chamomile,underpinned by shades of hazelnut and vanilla.Elegant and tangy on the palate, the toasty notesreturn in a long finish.

Suggested Food Pairing With ‘Pasta alla Gricia’ – the original version of theclassic ‘Pasta all’Amatriciana’ but without tomatoin the sauce (see recipe at the back ).

Tasting notes


A persistent sea breeze contributes to the perfectripening of the grapes while a perfectconcentration of sugar and notable acidity help tounderline the wine’s pronounced mineral notes.The harvest takes place in late September.

Vinification takes place in two stages: first,maceration on the skins to encourage extractionof the aromas resulting from the terroir, then,after soft pressing, spontaneous fermentation withindigenous yeasts for around 10-12 days at 18-20°C.

Tasting Note

Vinification technique

Deep yellow flecked with gold.The wine speaks of summer sun and rich, ripetropical fruit such as mango and papaya,carefully balanced by a marked acidity making itsuitable for long bottle aging.Lush, ample and lingering on the palate withhints of flowers and spice. Defined by its trademark acidity and zesty tang.A long finish.

SuggestedFood Pairing

"Minestra di Sgavajone": a typical soup from thefishermen of Anzio made with the broth of thislocal fish, rarely found outside the family home.

Ingredients for 4 people:400 gms. Sgavajoni, 100 gms. spaghetti (roughly broken by hand), 3 litres water, 2 clovesgarlic, 100 gms fresh cherry tomatoes, 2 sprigs chopped parsley, finely chopped chilli, saltand a little extra virgin olive oil.

Boil the Sgavajoni for two hours. Meanwhile, in a little olive oil, saute thegarlic, salt, chilli and tomatoes until these are soft. Remove the garlic, pass themixture through a sieve and set aside.

When the fish has broken down completely pass it through a sieve takingcare to crush the bones completely.

Mix the fish water with the tomato mixture, add the "Sgavajoni" pieces one ata time and return the soup to the boil. Add the roughly broken spaghetti andwhen cooked garnish with the finely chopped parsley and serve.

BelloneLAZIO BIANCO IGT


Terroir

Bellone’s ancestor is believed to be the UvaPantastica praised by Pliny the Elder in hisNaturalis Historica and present in Italy’s Latiumregion since Roman times. Today the grape iscultivated from the Alban to the Lepini hills andalong the nearby sea coast.

The composition of the soil in what is now our breezyvineyard near the coastal town of Anzio enabled it toresist the disastrous phylloxera epidemic of the late19th century and to preserve the area’s localungrafted (free of rootstock) vines. Our more than 60year old vines thrive in this small, uniquemicroclimate or terroir where a perfectinterdependence of VINE, SOIL, CLIMATE andTRADITION, essential to the production of a greatwine, is to be found.

Grape Variety The Bellone grape is vigorous and resistant todrought – a guarantee for wine quality and balance– while its plump, golden, thick-skinned grapeshang in elongated, cone-shaped bunches.

ANTHIUM


Biancolelladi Ponza

LAZIO IGT

FARO DELLA GUARDIA

Historical Background A native of Italy’s Campania region, theBiancolella grape was introduced to the Island ofPonza from the Island of Ischia (in the Bay ofNaples) during the 18th century, when the citywas ruled by the Bourbon monarchs.Cultivation of the grape in the Lazio region isauthorized exclusively on the Island of Ponzawhere it grows at the base of a sheer sea cliffsurmounted by the imposing lighthouse, ‘Il Farodella Guardia’. Built in 1886, the lighthouse rises112 metres above sea level. Its rotating beam ofwhite light has a range of 24 nautical miles and amainly southerly sweep through 225 degrees. Thedeepest part of the Tyrrhenian Sea, the trenchknown as ‘La Fossa del Tirreno’, lies some elevenmiles to the southwest of the lighthouse rock.

This white wine is produced exclusively fromBiancolella grapes, a typical variety from centralItaly and the islands. The grapes undergo a


‘traditional’ white wine vinification processstarting with a soft pressing of the whole grapesand a subsequent spontaneous fermentation at20°C on indigenous yeasts. It is then aged on thelees for about 7-8 months before bottling.

Tasting Note Pale yellow with a greenish hue. An intenseperfume of hawthorn blossom, ripe golden peachand fresh apricot. The palate is flinty and fresh,reminiscent of the ‘volcanic – calcareous’vineyard soils and sea breezes that sustain thevine. A lingering fruitiness on the finish and a hintof citrus. Serve chilled at 12°C. Good body and firmfruit make the wine suitable for prolonged bottleaging.

Suggested Food Pairing Linguine c’o Fellone – an emblematic pasta dishfrom Ponza made with the rare Granseola crab,known locally as ‘o Fellone’.Recipe for 4 servings:Place the Granseola in a pot of cold water. Bring tothe boil and cook for 20 minutes. Remove, allow tocool, then crack the shell and claws. Brown lots ofgarlic and red hot chili peppers in plenty of olive oilin a large frying pan. When the garlic is golden, addthe Granseola and cook gently for about 5 minutes.Place 500 gms of ‘linguine’ (flat ribbon pasta) inabundant boiling, salted water. Drain while still ‘aldente’ (firm but tender) and toss in the pan with theGranseola. Sprinkle with chopped parsley and serve.

Tasting notes


AlbiolaLAZIO ROSATO IGT


The settlement of Albiola – home to the ancientRutuli or Volsci tribes – from which this wine takesits name, was cited by Pliny the Elder as one of thefifty-three communities of Ancient Latium.It may have belonged to the Latin League whichrose to power in the region around the VII centuryB.C. and which in its heyday wielded power to rivalthat of Rome.




‘saignée’ (from the French ‘saigner’, to bleed).Fermentation takes place in stainless steel vats ata temperature of around 18°C for 8-10 days.The resulting rosé wine is rich, with a vibrantpersonality, faithful to the floral and fruityaromas typical of the best rosés but with enoughbody to challenge many a red.

A rosé wine made from 85% Syrah and 15%Sangiovese*. The dark-skinned red grapes aregently crushed and left to stand in stainless steeltanks for several hours. After this initial period ofcold maceration on the skins at 8-10°C, some ofthe juice is drained (or ‘bled’) from the tanks andfermented separately, a process known as

Tasting Note The colour of deep pink roses with a violet tinge,Albiola presents an aroma of small woodlandberries, dominated by raspberry and wildstrawberry. Fresh, lively and well balanced on thepalate, the wine presents a long, fruity finish.

Suggested Food Pairing A perfect partner for a fresh tomato flavouredMediterranean fish soup, or with a selection ofcold cuts.

Tasting notes


MerlotLAZIO IGT


A native of Bordeaux, the Merlot grape wasbrought to the Agro Pontino valley by theimmigrant farm workers from Italy’s Venetoregion who reclaimed the land from the PontineMarshes in the 1930’s. Despite the DOCappellation of 1966, the variety was underratedand underexploited until Casale del Giglio’sexperimental project, (launched in 1985)identified the combination of rootstocks, clonesand canopy management which have led to theproduction of top quality grapes.


velvety tannins, while the submerged captechnique, which permits a longer macerationtime of some 15-20 days, produces a finished winewith greater body and better aging potential.When the wine is racked, the fermented skins arestill rich in colour, tannins and aromas. To capturethese extracts the skins are driven gently to thesoft presses by natural gravity alone, without thehelp of pumping. Malolactic fermentation takesplace in stainless steel vats.The wine then matures for 8-12 months in smalloak barrels before it is bottled and aged forapproximately 180 days.

100% Merlot. Depending on the vintage, differentvinification techniques are employed to guaranteethat the quality of the wine will be consistent fromyear to year. The pumping over and ‘délestage’ (rack andreturn) techniques aerate the fermenting mustand favour the formation of stable colour and soft

Tasting Note A deep ruby-red wine with aromas of small red-berried fruits and cherry. Characteristic herbalnotes return on a smooth, well-rounded palate.

Suggested Food Pairing ‘Bucatini all’Amatriciana’ - a traditional pasta dishin a cured pork and tomato sauce from theApennine hill town of Amatrice.

Tasting notes


CesaneseLAZIO ROSSO IGT


This variety hails from the Latium Province ofFrosinone, once inhabited by the ancient Volscitribe who conquered the town of Satricum in 488BC and ruled supreme until the Romansestablished a colony there in 385 BC. Prime areasfor the cultivation of Cesanese are around the hilltowns of Affile and Piglio.


Submerged cap, spontaneous fermentation at 18-20 °C for approximately 20 days is followed by afurther 10/12 days of maceration on the skins toextract the very last traces of the tannins in whichthe skins and seeds of the Cesanese grape areparticularly rich.

Cesanese is a low yield, late-ripening varietywhich lends itself to late harvesting. The clusteris small, sparse and elongated, the berries ovaland medium-sized. The harvest does not takeplace until late October as the vineyards aresituated on relatively high, hilly slopes. Lateripening varieties normally guarantee a longlasting wine; in fact the more days intervenebetween flowering and maturity the moresuitable the wine will be for long aging.

Tasting Note Deep ruby red. Intense aromas of marasca cherry,typical of late varieties, followed by spicy notes ofwhite pepper, black pepper and violet.The mouthfeel is soft, with persistent tanninsand pronounced acidity, essential criteria forlong aging.

Suggested Food Pairing “Spezzatino di Bufaletta dell’Agro Pontino”.Agro Pontina Valley Water Buffalo Stew.

Ingredients for 4 people:1 kg. water buffalo meat cut into smallish pieces, 1 onion,1 glass wine, 2 cloves garlic, 300 ml water, 1 tbsp. vinegar,dried chilli pepper and salt to taste, extra virgin olive oilas required.

Method:soften the onion in the olive oil, add the meat andsauté in its own juices. Add the white wine, driedchilli, salt and water and cook over a low heat untilthe meat is ready. Add the garlic crushed with thevinegar, cover and simmer for a few minutes.Serve with seasoned sprouting broccoli.

Tasting notes


ShirazLAZIO IGT


The red grape Syrah, or Shiraz, takes its name fromthe ancient Persian city of Shiraz, now a thrivingmetropolis in present day Iran, where the process ofwinemaking possibly originated some 7,000 yearsago. Syrah rose to fame however in the Rhône valleyin France, where it features with other grapevarieties in the production of such celebrated winesas Hermitage and Châteauneuf-du-Pape. Since thebeginning of the last century it has spread to manyparts of Australia, such as the Hunter River Valleynear Sydney. Syrah has been grown successfully inthe Province of Latina ever since Casale del Giglio’sfirst experiments with the variety in 1985.


that the colour and noble tannins in the skins arereleased into the new wine. The fermenting must isracked and returned (the process of délestage)several times during the initial stages of the 10-12day fermentation process which takes place at 26-28°C. As the new wine is carefully drawn off intostainless steel vats for malolactic fermentation, thecolour, tannins and aromas still present in thefermented skins are extracted in the soft press towhich they are gently persuaded to slide by force ofnatural gravity alone. 8-12 months of barrique agingand a further 6 in the bottle complete the process.

100% Syrah. Only the ripest and healthiest grapesare selected for vinification. Two days of coldmaceration at around 10°C favour the extraction ofthe grape’s typical aromas and rich colour.Vinification continues with the punching down ofthe floating cap three or four times a day to ensure

Tasting Note A deep ruby-red wine with violet nuances. The promise of blackcurrant, blueberry and wildcherry, black pepper, cinnamon and cardamom onthe nose is amply fulfilled on the palate. Warm and luscious but supported by fine tannins,all the fruit and spice return in the lengthy finish.

Suggested Food Pairing ‘Trancio di tonno alla griglia’ - grilled tuna fish steak.

Tasting notes


Petit VerdotLAZIO IGT Veduta dell 'azienda agricola Casale del Giglio, alle Ferriere

INDICAZIONE GEOGRAFICA TIPICA-IGPLAZIO


A red grape variety from Bordeaux, Petit Verdot’straditional role has been that of a minor partner inblends with Merlot and Cabernet Sauvignon.A late ripening variety, Petit Verdot has adaptedperfectly to the microclimate of the Agro Pontinovalley where bright sunshine, sea breezes andwarm soil allow the grape to mature to perfectionand to be vinified as a pure varietal - something ofa rarity in Italy.


After the new wine has been racked, a part of itundergoes malolactic fermentation in stainlesssteel, another part in wood.Once blended, the new wine spends from 8-12months ‘in barrique’ and a further 6 in the bottlebefore leaving the winery.

100% very ripe Petit Verdot grapes. Duringvinification both the ‘submerged cap’ techniqueand that of ‘punching down’ are adopted; the firstis aimed principally at extracting the grape’s softertannins, the second, its strong colour. Submerged cap fermentation extends over 15 daysat a temperature which ranges from 26-28°C. Thisis followed by ‘délestage’ (rack and return) tofurther soften the tannins and stabilize the colour.

Tasting Note This deep crimson wine displays an intense,lingering aroma of red berry fruit, cherry, myrtleand juniper. Elegant and full-bodied, with richvelvety tannins, the wine presents a spicy, whitepeppery finish.

Suggested Food Pairing ‘Costolette di abbacchio al forno’ - oven roastedlamb cutlets; a popular Roman dish.

Tasting notes

Délestage is a specific fermentation management process forred wine, also known as rack and return. As the Englishterm suggests, part of the fermenting must is drained (rac-ked) from the fermentation tank into a second containerand then returned to the original tank from above. The aimof the process is to aerate the fermenting wine and by distri-buting the grape skins evenly throughout the tank, facilitatethe extraction of their tannins and colour compounds.

* Délestage:


TempranijoLAZIO IGT


The Tempranillo grape is a Spanish variety grownin the country’s northern provinces of Ribera delDuero and Rioja. It adapts well to an airyMediterranean climate and above all, to fresh,deep soils. At Casale del Giglio the variety thrivesin the highly favourable conditions of the ‘Valle’vineyard (ex ‘Riserva Bottacci’) where the air iseven fresher and the soil even deeper than in otherparts of the estate. These factors help the grape toreach full phenolic maturity and a perfect fruit-to-body balance.

Grape Varieties andVinification Techni-

*‘delestage’ to aerate the yeasts. Followingfermentation the new wine macerates for afurther 12/15 days on the skins to extractmaximum tannins from a variety where thesetend to be sweet and never over-abundant. Asmall fraction of the mass – 15/20% depending onthe vintage – is aged in cherry wood ‘tonneau’casks while the remainder is stored in stainlesssteel tanks.

100% fully ripe Tempranillo grapes, which mayhave been allowed to shrivel slightly on the vine,undergo cold maceration for two days at 10°C toextract as much aroma as possible from theskins. This initial stage is followed by a very slow,spontaneous, submerged cap fermentation from16°C to 24°C over 15 to 18 days with periodic

Tasting Note A deep ruby-red wine with aromas of raspberry,blackcurrant, woodland fruits and a hint of ripemarasca cherry. A rich, concentrated palatewhere notes of spice and fruit, highlighted by thepresence of sweet tannins, lead to a long finish.Well suited to long bottle aging.

Suggested Food Pairing ‘Tiella di Polpo’ from the town of Gaeta, a localspeciality where two rounds of pizza dough arefilled with ‘the fruits of land & sea’ and baked as apie. A ‘one-pot’ recipe traditionally favoured byboth farmers and fishermen as a means ofpreparing a dish which would keep for severaldays. The story goes that in the 17th century the piewas extremely popular at the Bourbon court of theKingdom of the Two Sicilies.

* Délestage(see Petit Verdot footnote)

Tasting notes



colour components which will give the finishedwine its distinctive style. When fermentation isover, the new wine is left in contact with the skinsfor a few more days to allow the alcohol to extracttheir finer tannins. As the new wine is carefully drawn off into stainlesssteel vats for malolactic fermentation, the colour,tannins and aromas still present in the fermentedskins are extracted in the soft press to which they aregently driven by force of natural gravity alone. Oncestabilized, the wine matures in small oak casks for18-20 months, followed by 8-12 months in the bottle.

100% Cabernet Sauvignon. A low yield per vine of theripest Cabernet Sauvignon grapes produces thiswell- structured wine whose elegant, velvety tanninsmerge perfectly with those of the barrels in which itmatures. Vinification calls for the repeatedpunching down of the cap to maximise theextraction of the polyphenolic compounds and

Tasting Note A deep ruby-red wine. Raspberry, blackcurrant andblack cherry followed by balsamic, earthy notes ofjuniper and moss make for an intriguing nose. Themouthfeel is smooth and rich, the tannins stylish,the finish complex.

Suggested Food Pairing ‘Unsalted, semi-mature ‘Pecorino Romano’ –Latium’s most famous sheep’s milk cheese.

CabernetSauvignon

LAZIO IGT


A native of France’s Bordeaux region, where it isgrown principally in the Médoc area, CabernetSauvignon, often blended with Merlot andCabernet Franc, is famous worldwide for its role inthe production of quality red wines withsignificant aging potential. Cabernet Sauvignon isa popular grape in Italy where it may be bottled asa pure varietal or blended with other red grapevarieties. It adapts readily to the most diverseclimatic conditions and will eagerly embrace thecharacteristics of a new ‘terroir’ withoutsacrificing reliability or recognisability.

Veduta dell 'azienda agricola Casale del Giglio, alle Ferriere

INDICAZIONE GEOGRAFICA TIPICA-IGPLAZIO

Tasting notes



profiles of the corresponding three monovarietalwines. When malolactic fermentation is completethe new wines mature in small oak casks for 18-20months and after racking are blended together inequal proportions.Madreselva ages in the bottle for 8-12 monthsbefore leaving the winery.

An equal blend of Merlot, Cabernet Sauvignonand Petit Verdot, all three red grape varieties arepicked when fully ripe, but at quite differenttimes. Merlot ripens in mid-September, CabernetSauvignon and Petit Verdot much later.The vinification procedure, different for eachvariety in the blend, is described in the preceding

Tasting Note A bright, intensely concentrated, ruby-red wine.The nose reveals a very mature, dark personality –black cherry and damson jam to the fore, withundertones of wet autumn leaves and juniper. Thepalate is well-balanced and persistent with velvetytannins that reflect the dark, fruity, balsamiccharacter of the nose.

Suggested Food Pairing ‘Coda alla Vaccinara’ – Oxtail in a rich tomatosauce; peasant fare from the Roman tradition.

MadreselvaLAZIO ROSSO IGT


As the Merlot grape was already present in theAgro Pontino valley when Casale del Gigliolaunched its research project in 1985, the firstreally tangible result of the estate’s vine growingexperiments came with the successful adaptationof Cabernet Sauvignon and Petit Verdot to themicroclimate of the area. Madreselva takes its name from the wonderfullyperfumed wild honeysuckle, or ‘madreselva’,which rambles its way through the shadyundergrowth of the Agro Pontino.

Tasting notes


Syrah gives it its complexity of character,highlighted by smooth tannins and an intensearoma of black cherry and spice. As the new winesare carefully drawn off, each to its own first-fillbarriques, the colour, tannins and aromas stillpresent in the fermented skins are extracted in thesoft presses to which they slide, aided by nothingmore than natural gravity. After 22-24 months inoak the wines are blended and left undisturbed inthe bottle for a further 10-12 months.

Tasting Note A deep, dense, ruby-red wine which displaysoutstanding personality both on the nose and onthe palate with its aroma of coffee beans, violets,ripe black cherry, coriander, nutmeg and cinnamon.Silky and seductive, but perfectly supported by finetannins and a pleasing astringency, Mater Matutadelivers a long, lush finish.

Suggested Food Pairing ‘Provola di Bufala’ - buffalo milk cheese, estate-matured for 4-5 months in the newly fermentedskins of Casale del Giglio’s own Syrah grapes.

MaterMatuta

LAZIO ROSSO IGT


The name Mater Matuta derives from that of theancient Italic goddess of the dawn, protectress offertility and birth. Her cult extended throughoutcentral Italy and the famous temple of the ancientcity of Satricum, situated close to Le Ferriere inthe Province of Latina, was dedicated to her.




Syrah 85%, Petit Verdot 15%*. Both red grape varietiesare harvested when fully ripe (the Syrah may evenbe slightly shrivelled) and vinified in different ways.The submerged cap technique is favoured for theSyrah which ferments on native yeasts for 18-20days. During the first few days of this process thefermenting must is racked and returned (theprocess of délestage) several times. Punching downis the technique adopted for the Petit Verdot as thisapproach guarantees an optimal extraction of thegrape’s tannins and polyphenolic compounds. It isthe resulting full-bodied Petit Verdot which givesMater Matuta its long aging potential while the

Tasting notes


AphrodisiumLATE HARVEST


The name derives from that of a settlement inAncient Latium, the present day Agro Pontinovalley near Latina, which housed the temple ofAphrodite Marina, protectress of sailors andnavigators.




degrees, the equivalent of approximately 18%potential alcohol. The grapes are gathered in small10kg. crates and pressed whole with great care toextract nothing more than the highlyconcentrated juice. The solid parts of the grape areleft behind and the ratio of must extracted tograpes pressed is no more than 30%. No yeasts areadded. Fermentation occurs spontaneously instainless steel vats at approximately 18°C.

Petit Manseng, Viognier, Greco, Fiano*. The different white grapes are ready for harvestingat different times. The Petit Manseng is not pickeduntil the end of October by which time the clustershave been well and truly shrivelled by the seabreezes. On average the sugar level in the grapes(measured on the Babo scale) reaches 30-32 Babo

Tasting Note A brilliant golden-yellow ‘dessert’ wine. Fresh,floral notes of peach and orange blossom on thenose are followed by ripe juicy peach, citrus fruit,and honey. Luscious and seductive on the palate, arefreshing mineral crispness balances thesweetness of this delicious nectar. A return ofcitrus fruit on the long finish.

Suggested Food Pairing ‘Crostata con confettura di albicocca o agrumi’ – ahomemade shortcrust pastry tart with a filling ofapricot or citrus fruit preserve.

Tasting notes


Distillation Technique

& Tasting Note

This white grappa is distilled in traditional potstills from the newly fermented skins of Casale delGiglio’s own Syrah grape vinification process.Grappa Shiraz reveals the grape’s primary aromasof forest fruit and spice on the nose and a warm,seductive personality on the palate.

GRAPPA DI

Shiraz

DistillerPilzer Distillery,

Faver, Trento.

Tasting notes


& Tasting Note

This white grappa is distilled in traditional potstills from the carefully selected, newly fermentedskins of Casale del Giglio’s own Petit Mansenggrape vinification process.Grappa Petit Manseng, fresh and zesty on thepalate, reveals a strongly aromatic nose thanks tothe rich store of flavour compounds secreted inthe grape’s particularly thick skin.

GRAPPA DI

PetitManseng

Tasting notes


Faver, Trento.


Technical details The extra virgin oil Casale del Giglio is a blend ofSant’Agostino, Itrana and Frantoio varietals fromthe estate’s own olive groves. A complex nose,characterized by the distinctive grassy fruitiness ofgreen almond, goes hand in hand with pleasingnotes of cardoon and tomato leaf which thenlinger on the palate. Hints of aromatic herbs andmellow balsamic tones are perfectly balanced byan agreeable bitterness and an enticing spiciness.

OlioExtra Vergine

di Oliva

Tasting notes


& Tasting Note

This aged grappa is distilled in traditional potstills from the newly fermented skins of Casale delGiglio’s own Petit Verdot grape vinificationprocess. The wood enhances the spiciness of thegrape and the aging process softens its rougheredges as the fresh, spicy, primary aromas blendwith that of the vanilla in the oak. As a result ofmany years ‘in barrique’, Grappa Petit Verdotacquires a beautiful amber hue.

GRAPPA DI

Petit Verdot


Faver, Trento.

Tasting notes


ARCHAEOLOGYBesides growing grapes and making wine, Casale del Giglio has beeninvolved for some time in the Satricum archaeological project inpartnership with Southern Etruria’s Archaeological Heritage Officeheaded by Dr. Alfonsina Russo, a team from the University ofAmsterdam headed by Dr. Marijke Gnade and a team from thetown councils of Aprilia, Latina and Nettuno. Dr. Francesco diMario is responsible for the management of the Satricum archae-ological area. Excavations have exposed the ‘Sacred Way’ which ledto the temple of the goddess Mater Matuta and have uncovered aceramic wine goblet dating from the V century B.C.

HISTORY OF THE EXCAVATIONSThe story of the Satricum excavations takes us back to the year 1896when a Frenchman, Hector Graillot, discovered the remains of thetemple dedicated to the goddess Mater Matuta on a hillside nearthe village of Le Ferriere and for the next two years carried out ex-tensive excavations under the guidance of a team of Italian archae-ologists. Many remains were unearthed and entrusted to the VillaGiulia Museum in Rome. Nothing further was done until 1907-1910when excavation work was undertaken again. Around 1975, Latium’sCommittee for Archaeology invited the Dutch Institute of Rome totake up the excavations at the Satricum site.The Dutch team’s most significant find in their twenty-five year digwas that of the Lapis Satricanus or Stone of Satricum, a stone slab,probably the base of a column, inscribed in ancient Latin and dat-ing from between 525-500 B.C. Since 1990 the excavation work atthe site has been carried out by a team from the University ofAmsterdam, headed by Professor Marijke Gnade.

THE SANCTUARY OF MATER MATUTAThe first testimony to the existence of a cult on the acropolis ofSatricum is that of an early hut which dates from the period be-tween the VIII and VII centuries B.C. At some time between 640 and625 B.C. this structure was replaced by a sacellum, a small rooflessshrine with stone foundations known as Temple Zero. This was re-placed around 540 B.C. by a much larger temple known as TempleI, while a still larger one, Temple II, was built around 500-480 B.C.when Temple I was destroyed.

DWELLINGS IN SATRICUMThe first settlement in Satricum dates from the IX century B.C.when the population lived in huts situated on the hill where theacropolis would later stand. Twenty-four of these huts were exca-vated in the 19th century. (Since 1977 a further fifteen have beenfound). The VII century B.C. saw the use of stone as a building ma-terial for the first time. Throughout the VI century B.C. the hutswere totally replaced by houses with stone foundations and wallsof sun-dried clay bricks. Many buildings with stone foundationswhich once surrounded the temples have been brought to light onthe Satricum acropolis. It is thought that these buildings were partof the shrine and may have been lodgings for priests or for guests.

THE EARLIEST NORTHWEST ACROPOLISThe proto-historic necropolis of Satricum covered an area to thewest and northwest of the acropolis. It was partially explored dur-ing the Italian excavations at the end of the 19th and the beginningof the 20th century. Dozens of tombs were opened and found tocontain sumptuous funeral ornaments considered today to beamong the most important ever discovered in Latium Vetus . Thesetombs made up a tiny part of the necropolis which has now com-pletely disappeared. The most ancient burials were of cremated re-mains while excavated tombs have disclosed a variety of ornamentsand ceramics. The funeral customs of the Latin peoples changed to-wards the end of the VIII century B.C. and so the necropolis wasabandoned.

THE SOUTHWEST NECROPOLIS (VOLSCA)Research carried out to the southwest of the city in 1981 revealed asecond necropolis dating from the V–IV century B.C. incorporatingat least two hundred pit tombs. The necropolis has been attributedto the Volsci who conquered Satricum in 488 B.C. and presumablyremained there until the Romans founded a colony in 385 B.C.There is substantial evidence that interment was the only form ofburial practised at the time and the grave goods which have cometo light consist mainly of simple vessels used for food and drink,personal items and weapons; the finding of a miniature axe in-scribed in old italic ‘falisco-capenate’ characters is of particular sig-nificance.

NOT ONLY WINE


EURDISTRICT

FIUMICINOAIRPORT

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MA-F

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ICIN

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KM

11.

800

EXIT Nr. 26 G.R.A.DIRECTION

POMEZIA-LATINA

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LAR

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8 P

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. 148

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POMEZIA

APRILIA

NETTUNO - VELLETRICampoverde Nord

EXIT

AT 41.7 KM. FROM G.R.A.*

CISTERNA - NETTUNOBorgo Montello

(BEST FORHEAVY VEHICLES)

EXIT

CISTERNA - NETTUNOBorgo Montello

EXIT

NETTUNO

CAMPOVERDE

CISTERNA

LE FERRIERE

WINERY:04100 LE FERRIERE (LATINA)STRADA CISTERNA-NETTUNO, KM 13TEL. +39.06.92.90.25.30FAX +39.06.92.90.02.12

PUBLIC RETAIL HOURS:from Monday to Friday:08.30 - 12.00 / 13.00 - 17.30Saturday: 10.00 - 18.00 (non-stop)Closed on Sunday

BORGOMONTELLO

LATINA

NETTUNO

HOWTO REACH US

SATELLITE COORDINATES+41° 30' 44.10"+12° 44' 43.65"

[email protected]

DIRECTIONNAPOLI-L’AQUILA

LATINA

VIA DEL GIGLIO(KM 3.500)

TAKE

MAIN ENTRANCE

SEE SIGN

STRADACISTERNA - NETTUNO

(KM 13)

SEE SIGN

(*) G.R.A. = RING ROAD

AT 47.9 KM. FROM G.R.A.*

“La Gricia”“PASTA ALL’AMATRICIANA

IN BIANCO”

500 gms. ‘mezze maniche rigate’ (short ribbed macaroni or other short pasta). 500 gms. trimmed ‘guanciale’ from Amatrice. Guanciale is a type of Italian cured pork made from the cheeks and jowls of the pig. Theweight of the guanciale before trimming would be around 700/800 gms.100 gms. ‘Pecorino Romano’ - a strong sheep’s milk cheese.Rock salt & freshly ground black pepper.

Ingredients for4 servings:

In times past, shepherds from the countryside and coastal plains near Romewould drive their flocks to the high summer pastures of the Monti della Laga, thepart of Italy’s central Appenine chain which surrounds the pleasant hill town ofAmatrice (950 msl).Throughout the ‘Transumanza’, as this migration was called, the shepherds wouldprepare the ‘GRICIA’, considered by many to be the true ‘white’ Pasta all’Amatri-ciana’, i.e. without tomato.

Method:This is the traditional recipe, handed down from generation to generationsince the 18th century:Remove the rind and any yellow fat from the cured pork. Dice the pork into smallpieces (3 x 1cm. approx) taking care to remove the peppercorns.Place the diced pork in a large (preferably iron) frying pan without oil and stirregularly over a low flame for about 20 minutes or until the pork is nicelybrowned. Remove the pork from the pan with a skimmer or slotted spoon, con-serving the melted fat in the pan for later. Set the pork aside on kitchen paper(old-fashioned straw paper would be ideal) where, as the excess fat is absorbed, itwill turn crispy. Bring a pot of cold water to a rolling boil, add the rock salt andthen the pasta.Cook the pasta and drain thoroughly while still “al dente” (firm but tender).Return the pasta to the pot and stir in the crispy pork and melted fat to taste. Tocomplete the preparation, add a generous handful of grated pecorino cheese anda sprinkling of freshly ground black pepper


Graphic design: Giuseppe Romanazzi - [email protected] translation: Rachel Rennie - [email protected]


casale del giglio societÀ agricola s.r.l.ample and lingering on the palate with light floral and...

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