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On the nose, hints of green herbs, bitter orange and oriental spices. On the palate, fresh and crisp with tropical fruit notes and a touch of salinity leading to a refreshing finish. Try with the local Tiella (baked tomatoes, potatoes, rice and mussels), fava bean puree with chicken or pan-roasted artichokes.
Calcarius Nu Litr
The 80-hectare estate is run by Valentina Passalacqua and is based at Apricena in Puglia’s Gargano National Park. Valentina has always made wine organically, but after several years of production decided to isolate some of the plots in the vineyards characterized by exclusively Kimmeridgian calcareous soil. Thus, the Calcarius project was born: terroir driven, mineral wines from indigenous grape varieties such as Nero di Troia, Bombino, Greco and Falanghina, the latter making up this juicy white. The grapes are manually harvested and only naturally occurring yeasts are used. Maceration on the skins takes place over 5 days (hence the colour) in open vats and maturation occurs in stainless steel. The number on the label refers to the chemical element (calcium), its atomic number (20) and atomic weight (40.08).