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Casale del Giglio Petit Verdot 750ML 1999
Sku: 22547
During vinification both the submerged cap technique and that of punching down are adopted; the first is aimed principally at extracting the grapes softer tannins, the second, its stro ...more
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Product Information
Country: Italy
Region: Latium
Sub-Region: Lazio
Grape Varietal: Petit Verdot
Type: Still wine
Reg. $20.99
On Sale $14.99
Buy Casale del Giglio Petit Verdot
This deep crimson wine displays an intense, lingering aroma of red berry fruit, cherry, myrtle and juniper. Elegant and full-bodied, with rich velvety tannins, the wine presents a spicy, white peppery finish.

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During vinification both the submerged cap technique and that of punching down are adopted; the first is aimed principally at extracting the grapes softer tannins, the second, its strong colour. Submerged cap fermentation extends over 15 days at a temperature which ranges from 26-28°C. This is followed by delestage (rack and return) to further soften the tannins and stabilize the colour. After the new wine has been racked, a part of it undergoes malolactic fermentation in stainless steel, another part in wood. Once blended, the new wine spends from 8-12 months in barrique and a further 6 in the bottle before leaving the winery.
Wine maker notes
100% very ripe Petit Verdot grapes. During vinification both the ‘submerged cap’ technique and that of ‘punching down’ are adopted; the first is aimed principally at extracting the grape’s softer tannins, the second, its strong colour. Submerged cap fermentation extends over 15 days at a temperature which ranges from 26-28°C. This is followed by ‘delestage’ (rack and return) to further soften the tannins and stabilize the colour. After the new wine has been racked, a part of it undergoes malolactic fermentation in stainless steel, another part in wood. Once blended, the new wine spends from 8-12 months ‘in barrique’ and a further 6 in the bottle before leaving the winery.

Food pairing
‘Costolette di abbacchio al forno’ - oven roasted lamb cutlets; a popular Roman dish.

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