Alois Caiatì

Caiatì®

Terre del Volturno IGT - Pallagrello Bianco

"A savory wine, displaying blanched almond, beeswax and underbrush notes to the moderate star fruit and melon. Grapefruit notes on the long finish." Wine Spectator

Year ¬

Bottle size ¬

Bottle 75 cl 13.00 € Available

Quantity ¬

A savory wine... Grapefruit notes on the long finish— Wine Spectator

Awards

Awards ¬

  • 2017Robert Parker 85/100 USA 2019
  • AIS Vitae 3,5 Viti IT 2019
  • James Suckling 90/100 USA 2019
  • Gambero Rosso 3 Bicchieri IT 2020
  • 2016AIS 2000 Vini 3 Grappoli IT 2018
  • Robert Parker 87/100 USA 2018
  • Veronelli 91/100 IT 2019
  • Wine Spectator 87/100 USA 2018
  • Decanter Bronze Medal UK 2018
  • Gambero Rosso 3 Bicchieri IT 2019
  • James Suckling 92/100 USA 2019
  • 2015Veronelli 88/100 IT 2017
  • Gambero Rosso 2 Bicchieri IT 2017
  • 2014Gambero Rosso 3 Bicchieri IT 2017
  • Touring Club 3 Stelle IT 2016
  • Veronelli 90/100 IT 2017
  • Robert Parker 88/100 USA 2016
  • Wine & Spirits 88/100 USA 2016
  • 2013Gambero Rosso 3 Bicchieri IT 2016
  • 2012AIS 2000 Vini 4 Grappoli IT 2014
  • Gambero Rosso 2 Bicchieri IT 2015
  • 2011Wine Spectator 87/100 USA 2014
  • Veronelli 88/100 IT 2013
  • AIS 2000 Vini 4 Grappoli IT 2013
  • 2010Veronelli 89/100 IT 2012
  • AIS 2000 Vini 4 Grappoli IT 2012
  • 2009Gambero Rosso 2 Bicchieri IT 2011
  • 2008Veronelli 88/100 IT 2011
  • Decanter Silver Medal UK 2011
  • 2007Veronelli 86/100 IT 2010
  • Gambero Rosso 2 Bicchieri IT 2009
  • 2006Gambero Rosso 1 Bicchiere IT 2008
  • 2005Veronelli 86/100 IT 2008
  • 2004Gambero Rosso 1 Bicchiere IT 2006
  • 2003Veronelli 86/100 IT 2006
  • AIS 2000 Vini 3 Grappoli IT 2006

Technical sheet ¬

  • Classification: Terre del Volturno IGT
  • Grape varietal: Pallagrello Bianco
  • Production area: Pontelatone (CE)
  • Vineyard Location: Casalicchio, Map 5 Parcel 173, 201, 344, 345
  • Vineyard area: 2,13 Ha
  • Altitude: 900 feet s.l.
  • Soil type: Limestone
  • Training system: Guyot
  • Planting density: 5.200
  • Yield per hectare: 5 tons
  • Result per hectare: 60%
  • Harvest period: Beg September
  • Vinification: 50% fermented in stainless steel at 13°/14° Celtius for 30 days; 50% fermented with the leece in neutral oak for 90 days
  • Aging: 50% in stainless steel and 50% with the leece in neutral oak until the month of June
  • Alcool: 13,5%
  • Acidity: 5,3 g/l
  • PH: 3.2
  • Extract: 26 g/l

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