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Caligo.

Mist Wine.

Expressiveness, complexity and elegance in the wine

Late autumn. Golden grapes suspended from vines of pale green leaves. Cold drawns transform the sea breeze into a dense, wet mist. Is it the end or the beginning. The grape dacays. It appears to be dying. To obtain the desired fruit that the cold will preserve and the wind will condense into flavours and aromas, patience is a must.

the noble botrytis

Characteristics and features.

Nombre del vino
Caligo 2005
Caligo 2006
Petit Caligo
Caligo essència

Label & Mark
       

 

 

 

 

 

Soil Soil is calcareous of loam-clay structure and is abundat in
gravel.
Soil is calcareous of loam-clay structure and is abundat in
gravel..
Soil is calcareous of loam-clay structure and is abundat in
gravel.
Soil is calcareous of loam-clay structure and is abundat in gravel
Grape varieties Chardonnay Chardonnay 65%, Sauvignon Blanc 25%, Albariño 10%. Sauvignon Blanc 70%, Chardonnay 30% (botrytied) Chardonnay
Vinification

Hand harvested. The grapes are whole-bunch pressed in
a basket press. Fermentation takes place for over two
months and a half, under controlled temperature
conditions, between 13ºC and 17ºC.

Hand harvested. The grapes are whole-bunch pressed in a
basket press. Fermentation takes place for over two
months and a half, under controlled temperature
conditions, between 13ºC and 17ºC.
Hand harvested. The grapes are whole-bunch pressed in a
basket press.
Hand harvested. The grapes are whole-bunch pressed in
a basket press. Fermentation takes place for over six
months, under controlled temperature conditions,
between 13ºC and 18ºC
Ageing One year. In new 400 litre french oak barrels. 18 months. In new 400 litre french oak barrels. Eight months in inox tank for Sauvignon Blanc. One year in
new 400 litre french oak barrels for Chardonnay.
Two years. In new 400 litre french oak barrels.
Alcohol 12% Vol. 11,5% Vol. 10,5% Vol. 8% Vol.
Acidity 4,94 g/l expressed in sulphuric acid (ATS) 4,29 g/l expressed in sulphuric acid (ATS). 4,1 g/l expressed in sulphuric acid (ATS). 5,34 g/l expressed in sulphuric acid (ATS).
PH 3,83 3,84 3,45 3,86
Sugar at harvest 380 g/l 375 g/l 305 g/l 435 g/l
Residual sugar 173 g/l 180 g/l 125 g/l 300 g/l
Yield 800 l/Ha 800 l/Ha Sauvignon Blanc 2000 l/Ha, Chardonnay 800 l/Ha. 350 l/Ha
Bottle capacity 37,5 cl. 37,5 cl. y 75 cl. 37,5 cl. 75 cl.
Nº of bottles per box 4 4 4 4
Notas de cata Pale gold. Lemon pith, ripe pit fruits and spices on the nose, brightened by a suave floral note. Sweet, expansive and spicy, with energetic floral lift giving the candied peach, citrus fruit and honey flavors a light touch. Repeats the floral note on the long, sappy finish, which shows very good persistence and tangy bite for a late-harvest wine. Pale gold. Lemon pith, ripe pit fruits and spices on the nose, brightened by a suave floral note. Sweet, expansive and spicy, with energetic floral lift giving the candied peach, citrus fruit and honey flavors a light touch. Repeats the floral note on the long, sappy finish, which shows very good persistence and tangy bite for a late-harvest wine. Bright gold. Candied fig, ripe peach, orange pith and spices on the hugely aromatic nose. Deep, juicy and extremely sweet but lively, offering an array of dense, honeyed orchard and pit fruit flavors lifted by juicy citrussy quality. Finishes with serious cling and length, echoing the candied pit fruit flavors.

Tasting notes provided by Steven's Tanzer INTERNATIONAL WINE CELLAR, elaborated by Josh Raynolds.

 

 

 

 

 

 

 

Wine card.

 

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Caligo 2005

Caligo 2006

Petit Caligo

Caligo essència

 

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