Clarizia was the Noble Alexander Scaramuzzi's
beloved daughter and unique heir of Canevino Estate. It
is told that during her lovely walks through her lands,
she always used to stop at the top of a charming hill, where
she could embrace from, in one sight, the enchantment of
her property. For this reason, the Canevino's peasants started
to talk about a "Donna Clarizia hill". Nowadays
we grow a vineyard of Barbera grapes in that place and accordingly
named "Donna Clarizia of Caseo", the superb Barbera
wine we make with them, to honour that noble, ancient figure.
| THE GRAPES:
|
Barbera 100%
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| THE VINEYARDS:
|
it is located
in the "Costa" zone of the Caseo Estate,
at 400 metres elevation, with south, south/west exposure.
The training system is short Guyot. The soil is essentially
calcareous, poor. The high temperature range day/night
during the grapes ripening phase it is ideal to obtain
full-bodied, "rich-in-bouchet" red wine.
|
| THE FERMENTATION:
|
the overripe
grapes are harvested manually at the first week of
November; afterwards they are "vinified in red"
with a long contact of the juice with the skins (25-30
days).
|
| THE MATURATION:
|
14 months
in barriques; 2 months in stainless steel vats and
2 months in the bottle before its sale.
|
| THE WINE:
|
on the eye
it is ruby-red with violaceous-hues. On the nose it
is complex, alcoholic, very persistent, with evident
aromas of cooked plums, cherry jam and sweet spices.
On the palate it is shout, tannic, long lashing.
|
| ANALYTICAL DATA:
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alcohol
14,40°; total acidity 5,95; ph 3,49; sugar: dry;
dry extracts 32,5 gr/l.
|
| STORAGE:
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4 years
and more in bottles stored on their side in a fresh
and dark place.
|
| FOOD COMBINATION:
|
served at
18° it is ideal with red meats, game, well aged
cheeses. It is advisable to mark the bottle some time
before serving the wine to oxygenate it.
|
THE
TRADITION
AND THE SCIENCE
OF WINE |
|
|
|
|
Donna Clarizia |
Oltrepó Pavese Barbera
D.O.C. |
|
