Chateau La Calisse Blanc 2015 Front Label
Chateau La Calisse Blanc 2015 Front LabelChateau La Calisse Blanc 2015 Front Bottle Shot

Chateau La Calisse Blanc 2015

    750ML / 13.5% ABV
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    750ML / 13.5% ABV

    Winemaker Notes

    The 2015 Chateau La Calisse Blanc is a well-balanced round wine, with shades of citrus fruits. Low-temperature vinification and slow fermentation. The wines remain on thin lies all winter in order to acquire expression and roundness.

    Blend: 40% Grenache Blanc, 30% Rolle, 30% Clairette

    Critical Acclaim

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    Chateau La Calisse

    Chateau La Calisse

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    Chateau La Calisse, France
    Chateau La Calisse Winery Image
    Patricia Ortelli acquired the Chateau la Calisse in 1991. Since its purchase, the vineyard has been thoroughly restored and developed.

    The vines have been replanted following a North/South orientation in soils with a chalky balanced texture. These have been subsoiled, drained and levelled and spread over several terraces with excellent sun exposure. The Romans already grew vines on this suitable type of soil located at an altitude of 1250 feet in a depression that generates a microclimate.

    The soil is prepared according to the traditional methods - claws, ploughing, no chemical weed killer or fertilizer. The treatments are traditional, mainly using copper and sulphur. The vineyard has been awarded since 1996 the - Organic Agriculture Certification (Contrôle ECOCERT). The grapes are harvested by hand when fully ripe and the selected bunches are carried to the cellar in small crates.

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    More than just a European vacation hotspot and rosé capital of the world, Provence, in southeastern France, is a coastal appellation producing interesting wines of all colors. The warm, breezy Mediterranean climate is ideal for grape growing and the diverse terrain and soil types allow for a variety of wine styles within the region. Adjacent to the Rhône Valley, Provence shares some characteristics with this northwestern neighbor—namely, the fierce mistral wind and the plentiful wild herbs (such as rosemary, lavender, juniper and thyme) often referred to as garrigue. The largest appellation here is Côtes de Provence, followed by Coteaux d’Aix-en-Provence.

    Provence is internationally acclaimed for dry, refreshing, pale-hued rosé wines, which make up the vast majority of the region’s production. These are typically blends, often dominated by Mourvèdre and supplemented by Grenache, Cinsault, Tibouren and other varieties.

    A small amount of full-bodied, herbal white wine is made here—particularly from the Cassis appellation, of Clairette and Marsanne. Other white varieties used throughout Provence include Roussane, Sémillon, Vermentino (known locally as Rolle) and Ugni Blanc.

    Perhaps the most interesting wines of the region, however, are the red wines of Bandol. Predominantly Mourvèdre, these are powerful, structured, and ageworthy wines with lush berry fruit and savory characteristics of earth and spice.

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    There are hundreds of white grape varieties grown throughout the world. Some are indigenous specialties capable of producing excellent single varietal wines. Each has its own distinct viticultural characteristics, as well as aroma and flavor profiles.

    VTOCLCBLC15_2015 Item# 331929

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