Casa Marrone Appassimento Bianco 2018
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Appassimento Bianco is a unique white appassimento witha delightful taste experience. It offers the same characteristicintense flavors as a result of the traditional appassimentomethod. This dry white wine is produced from hand-picked grapeswith concentrated aromas of pear, peach, mandarin and notesof fresh herbs. It’s well balanced with a nice acidity bringing anatural freshness to the taste.
Casa Marrone Bianco pairs perfectly with oven-baked fish or grilled salmon, and due to its flavorful character it can also been joyed with lighter meat dishes, for example with a succulent fillet of pork accompanied by tangy sun dried tomatoes. This is atruly wonderful white that is the perfect companion for enjoying“Il dolce far niente” – the beauty of doing nothing.
Now managed and run by the third generation of the Botter family, Luca, Annalisa and Alessandro, Casa Botter are integrating their almost century old winemaking traditions with a new vision focused on modern techniques and innovation. An exciting future made possible by the foundations laid over 90 years ago by their grandparents.
Our wines are lovingly produced in two of the classic Italian wine regions, Puglia and Veneto. Both of these areas are famous for producing exceptionally high quality wines as a result of their sunny and warm climates, which creates the perfect conditions for growing grapes.
Casa Marrone wines are produced through a close cooperation with Casa Botter, 30020 Fossalta di Piave, ITA.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
Well-suited to the production of concentrated, fruity and spicy red varieties, Puglia is one of Italy’s warmest, most southerly regions. Its entire eastern side is one long coastline bordering the Adriatic Sea. About half way down, the region becomes the Salento Peninsula. This peninsula, bordered by water on three sides, receives moist, nighttime, sea breezes that bring a welcome cooling effect to the region, where little rain creates a challenging environment for its vines. In fact, the region is named for the Italian expression, “a pluvia,” meaning “lack of rain.”
Puglia’s Mediterranean climate and iron-rich, calcareous soils support the indigenous Primitivo, Negroamaro and Nero di Troia. Primitivo produces an inky, spicy, brambly and ripe red wine whose best expression comes from Manduria. Nero di Troia produces tannic, rustic reds from Castel del Monte DOC while Negroamaro, typically blended with Malvasia nera, plays a large part in may blends made throughout the peninsula.
Puglia produces a small amount of white wines as well, predominantly made of the fruity, Trebbiano Toscano, or light, Bombino bianco grapes.