Azienda Agricola Casale

Azienda Agricola Casale - Toscana

Demeter, L'agriculture bio-dynamique Visiter leur site
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Biodyvin Visiter leur site
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Nature et progrès Visiter leur site
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La Renaissance des Appellations Visiter leur site

Tutti vini sono totalmente senza aggiunta di solfiti(NO SO2)
Maggioranza dei vini/ Cuvée senza aggiunta di SO2

Giuseppe Giglioli     Maria Pierina Rinaldi

Via San Martino Casale, 150, 50052 Certaldo FI

+39 0571 669262

+39 0571 669262

http://www.casalebio.com

Contattare il vignaiolo via Maill



L'azienda

The company sits on a hill in the northern part of the Elsa valley, famous for the historical town of San Gimignano. This area is central to visits of the Chianti region, Sienna and Volterra. The area is mentioned in the writings of paleontology and has special interest in fossil rich outcrops of the marine Pliocene era. Within this landscape of clay erosion it is possible to see and explore. 
The origin of the farm dates back to 1770, and have a ledger proof of the crop production up until 1915. In historical times it was a look out tower dating back to the year 1000, and today remains visible sign of these ancient walls that are located in the cellars. Many changes have been made to the house since then.
We apply the method of organic farming and the philosophy of biodynamics since 1980, and are certified by Demeter since 1995. 
Our production consists of wine, vinsanto (desert wine), sparkling wine, vinegar, balsamic vinegar, brandy, aged grappa, brandy, olive oil, extra virgin olive oil and spelt. 

La vigna

Among the wines we have: 
Chianti DOCG 2011: Aged in stainless steel big barrel of hl.50, following the classic recipe of a selection of 98% Sangiovese, 1% Canaiolo, 1% Colorino. It is a full-bodied wine, which for its vintage year, is still in demand. 
Chianti Riserva :2006, Aged in chesnut casks of hl.37,20 for 24 months. It is a selection of Sangiovese, where the right level of wood produces a palate pleasing sensation of softness due to the tannins and an explosion of mature fruit flavour. 
1986 Sangiovese: It is a selection of pure Sangiovese still kept in casks of 20 hl since 32 years, to demonstrate the longevity and the evolution of a wine that does not fear time. The palate reveals the age and the scents of ripe fruit; it is a wine in full maturity. 
2009-2017 sangiovese: A selection of casks of hl.20, a surprise of flavours of fresh fruit and roundness of tannins. 
Sangiovese 2016 without sulphites: A wine still to be tamed with a strong presence of tannins, acidity and a scent of green fruit. 
2011 Sangiovese rosé: A wine of low alcohol content (14,5%), suitable for every day and much appreciated especially by ladies; a gentle wine with scents of fresh fruit. 
2004 Trebbiano: A selection of pure Trebbiano grapes late harvested. The wine, obtained by pressing the skins, aged 12 years in chesnut casks of 20 hl. has a concentration of aromas and flavours of ripe fruit. To combine with fish soup and spicy cheese in general. 
Trebbiano 2016 without sulphites: A selection of a 100% Trebbiano, harvested at the end of September: It demonstrates the character of the area for its scents that recall the green apple and the acacia flower. It is the base of sparkling wine called "The drops of the moon". 
Sparkling drops of Luna: A selection of Trebbiano 2016 fermented in autoclave for 60 gg. It has a very intense body, a fine perlage and special scents which go beyond the classical method of production. 
Vinsanto 1995: Produced from the Trebbiano grape. It is a dessert or meditation wine. To combine with your favourite desserts. 
Grappa: Distilled from the skins with a discontinuous method. It will surprise with the smooth palate and long lasting after flavours which will inebriate the room for a long time. 
Grappa Riserva: The same grappa, but aged for two years in oak barrels which give particular amber colours. It is wonderful for its smoothness and flavours. 
Brandy: A distilled Chianti wine aged for 15 years in oak casks. This liquor should be drunk from a brandy glass in complete relaxation; the palate produces unique sensations.

La vinificazione

SO2 ADDED ONLY TO AGED WINES.
THE WAY WE PRODUCE WINE IS FIRST HAVING A HIGH QUALITY OF GRAPES IN VINEYARD; AFTER MANUAL HARVEST, IN THE CELLAR WE ONLY MAKE POURING OF WINES. THEN WE PUT WINES INTO BOTTLES.
so2 viene aggiunta solo ai vini invecchiati. 
il nostro modo di produrre: il vino nasce in vigna, con una altissima qualita' dell'uva in vigna; dopo la raccolta manuale dell'uva, in cantina seguiamo il processo naturale eseguendo solo travasi, finche' non imbottigliamo.

I vini

i vini senza solfiti sono SANGIOVESE E TREBBIANO 2016-2017. TUTTI GLI ALTRI HANNO PICCOLE QUANTITA'.

Informazione consegnate dal vignaiolo


Vizzuallizare/ nascondere la mappa

Metodo di lavoro (2018)

In vigna In cantina
Attivita di commercio ? Oui, 80% Uso d'additivi altri del SO2 Non
Superficia totale dell'azienda 34 hectares Filtrazione dei vini Non
Resa media 50 hl/ha Incollggio dei vini Oui inox - chesnut - concrete blocks and bottles
Vendemia manuale Oui Flash pastorisazione, osmosa inversa, o altra manipolazione tecnicha. Non
Uso di prodotti di sintesi Non Quantita media do SO2 aggiunta (in mg) 15
Modo di coltivazione BIODYNAMIQUE Cuvées per annata 4
Certificazione Oui CODEX E DEMETER Cuvées senza aggiunta di SO2 2

Il vignaiolo ha compilato la scheda e ha certificato IN FEDE l'esatezza 22-02-2018

Analisi dei vini

Vino Cuvée Annata SO2 totale mg/lt Source
CHIANTI Rouge 2016 <10 Analyses
SANGIOVESE Rouge 2016 14 Analyses
TOSCANO Rouge 2016 <10 Analyses
TREBBIANO Blanc 2016 <10 Analyses

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