IGT Calistri Sangiovese
“Calistri” Sangiovese Umbria IGT
"Calistri" Sangiovese Riserva Igt (100% Sangiovese) is the result of a selection of the best grapes harvested from the most ancient vineyard Castello di Corbara owns: the 30 years' old "Calistri" vineyard, not by chance dedicated to the production of this wine. The field, over three hectares' wide, is located just behind the Castle and is composed of a sandy soil with alluvial substrata and river pebbles. The grapes, here, were once cultivated using the "capovolto" method (of Umbrian/Tuscan tradition), but as time went by the spurred cordon method was adopted, limiting the production to less than 50 quintales per hectare. This way, only the best harvests allow us to produce this wine, and still in a limited number of bottles which never exceeds 13000. Vinification and maceration take place in steel containers at controlled temperature for around 15-18 days, then, when the initial fermentation gives way to malolactic fermentation, the wine is moved into small oak casks, each with a capacity of 225 LT, and is kept there for over 16 months, period during which it is decanted only once in order to facilitate cleaning. The wine is then bottle-aged for 7-9 months before being put on the market.
"For many years Castello di Corbara Winery has respected the environment, constantly monitoring the microclimate of its vineyards dispersed troughout its territory over 1000 hectares wide, in order to guarantee the production of utterly genuine wines representing a true expression of the grapes and of the land"
“Calistri” Sangiovese Umbria IGT
"Calistri" Sangiovese Riserva Igt (100% Sangiovese) is the result of a selection of the best grapes harvested from the most ancient vineyard Castello di Corbara owns: the 30 years' old "Calistri" vineyard, not by chance dedicated to the production of this wine. The field, over three hectares' wide, is located just behind the Castle and is composed of a sandy soil with alluvial substrata and river pebbles. The grapes, here, were once cultivated using the "capovolto" method (of Umbrian/Tuscan tradition), but as time went by the spurred cordon method was adopted, limiting the production to less than 50 quintales per hectare. This way, only the best harvests allow us to produce this wine, and still in a limited number of bottles which never exceeds 13000. Vinification and maceration take place in steel containers at controlled temperature for around 15-18 days, then, when the initial fermentation gives way to malolactic fermentation, the wine is moved into small oak casks, each with a capacity of 225 LT, and is kept there for over 16 months, period during which it is decanted only once in order to facilitate cleaning. The wine is then bottle-aged for 7-9 months before being put on the market.
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100% Sangiovese |
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13,5% volume |
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Hilly slopes at 250 meters above sea level with south/south-west exposure |
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Calistri |
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loosely packed soil, alluvial substrata |
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Guyot, spur pruned with 6-8 buds |
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no more than 50 quintals/hectare |
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second and third decade of September; hand picked, selecting the grapes |
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once picked, the grapes are separately vinified at controlled temperature (between 25° and 28°C). Maceration for 15-18 days through hand- plunging of the cap |
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the wine is transferred into small French oak casks for 16 months. Bottle-aging lasts from 7 to 9 months in a thermo-controlled wine cellar at 15°-16°C |
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Bordolese Ducale 75 cl |
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intense ruby red |
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aroma of violet, tobacco, with overtones of sweet liquorice |
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full and rotund to the palate, soft tannins; enveloping with a lingering aftertaste |
"For many years Castello di Corbara Winery has respected the environment, constantly monitoring the microclimate of its vineyards dispersed troughout its territory over 1000 hectares wide, in order to guarantee the production of utterly genuine wines representing a true expression of the grapes and of the land"
"Campo della Fiera"
Sangiovese Umbria IGT
Sangiovese Umbria IGT
