Fattoria La Cacciata

Ausgezeichnete Produkte kommen aus dem fruchtbaren Land der Fattoria: erstklassische Orvieto Weine, rote und weisse, Extra Vergine Olivenöl, feine Konfitüren, das alles wird an den Gästen des Agriturismus Centrum angeboten. Die Gäste werden in alten Bauernhäuser wohnen, die Häuser wurden restauriert bei der Familie Belcapo die hier seit fünf Generationen im Besitz des Gutes lebt.
Diese Produkte werden mit Liebe und Wissen gepflegt in einem besonders geeigneten Vulcanbaren, südlich von Orvieto, mit Blick auf die Stadt und den wunderbaren Dom "die goldene Lilie der Kathedralen".

Altitude:
350 - 375 Mt. a.s.l.
Olive Mill:
Frantoio Leccino Moraiolo
Harvest System:
traditional by hand picking
Extraction Process:
no heating, traditional macchinary crushing and olive press
Appearance:
dim - clear shine when filtered
Colour:
intense olive green
Smell:
full olive
Taste:
fruity, slightly spicy
Density:
medium fluidity
serving suggestions:
just pourdirectly over meat fish, vegetables, toasted bread or use as vegetable dip
Annual Production:
2.000 litres

lacacciata@tiscali.it

agriturismo
La Cacciata

Grape Varieties:
Trebbiano toscano (Procanico) 55% - Verdello 25% - Grechetto, Drupeggio, Malvasia Toscana, in all 20%
Viniculture:
a fine production of a white wine using high technology but applying the rules set by tradition, so to enhance the excellent organoleptic properties of the wine. Bottled about 6 months after vinification
Organoleptic Properties:
Colour:
straw yellow coloured with gold hints
Bouquet:
delicate vinous
Taste:
dry, slight bitter aftertaste "abboccato" (mellow) and "amabile" (sweet)
Gradient:
11,5 - 12,5 - depending on year of harvest
Serving suggestions:
The Dry wine is suitable for appetisers, starters; soups, fish, dishes, fried food and cheeses.
The "Abboccato" and "Amabile" (sweet wine) are excellent with dessert but can be served throughout the meal or on any occasion. All should be served chilled at 8 - 10°C but never iced.
Average Annual Production:
350 hectolitres

Grope Varieties:
Sangiovese - Montepulciano, a small percentage of Barbera, Freisa, Merlot, Cabernet and local grape varieties
Viniculture:
Use of traditional methods (fermentation, without rasping) aged in the wine cellars of the farm in characteristic "tufo" caves cut in the vulcanic rock of the area. Bottles for about 6 months
Organoleptic Properties:
Colour:
ruby red
Bouquet:
pleasant, vinous
Taste:
full bodies, dry
Gradient:
11,5 - 12,5 - depending on year harvest
Ageing Process:
Bottled for 3 years or more. The characteristic properties of the wine can be already appreciated after seven or eight months.
Serving Suggestions:
Suitable for roast meat and game, or for any kind of meat dish or non fermented white cheeses. Best served at 18 - 20°C. Should be opened at least a few hour before serving
Annual Production:
35 - 40 hectolitres
3.000 - 3.000 bottles