Cantina Giardino Paski Coda di Volpe IGP 2021

This wine will have you saying 'Coda di Volpe' more times than you can count

Coda di Volpe (Falerno)

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Citrus Fruit, Tropical Fruit, and Mineral, Reductive & Oxidative Nuttiness and Toasted

BODY: Medium -
DRYNESS: Very Dry
ACIDITY: Medium +
TANNIN: Medium -
ALCOHOL (%): Moderate (9-12%)

Origin: Campania, Italy

Grape Varietals:

Coda di Volpe (Falerno)

Winemaking:
Minimal Intervention and No filtering
Extended Skin Contact, Wild yeast, and On Lees Ageing

Maturation: 7-12 Months Stainless Steel Tanks

Awards:

WESTERN FOOD PAIRING
Seafood, light pasta dishes, and salads

ASIAN FOOD PAIRING
Hokkien Mee, Popiah

Cantina Giardino

Cantina Giardino is a winery that has been producing wines commonly defined as "natural" since 2003, using grapes from native vines, from historic vineyards, in the heart of Irpinia, cradle of Aglianico, Fiano and Greco

Description

Cantina Giardino Paski Coda di Volpe IGP 2021

Grape varietal & region: Cantina Giardino Paski Coda di Volpe IGP 2021 is a white wine made from the Coda di Volpe grape variety in the IGP area of Paestum, Campania, Italy.

Cantina Giardino is a small winery located in the Campania region of Italy that is known for their focus on natural winemaking techniques and reviving indigenous grape varieties. Their wines reflect the unique terroir and traditional winemaking practices of the region.

While this wine may not have any specific awards, Cantina Giardino has gained recognition for their natural winemaking techniques and focus on preserving the character of their grapes and terroir.

Taste profile: This wine has a bright and fresh taste profile with a delicate balance of citrus and tropical fruit notes, with a hint of minerality. It is a refreshing and easy-drinking wine that pairs well with seafood, light pasta dishes, and salads.

Winemaking process: The winemaking process of Cantina Giardino Paski Coda di Volpe IGP 2021 involves natural fermentation with wild yeasts, low intervention.to preserve the unique character of the grape and terroir. Maceration on the skins and fermentation with natural yeasts, 30% is fermented for two months in small barrels made of chestnut, the remaining 70% in stainless steel. Aged 12 months in steel.

Dry & Yeasty Whites

Open tank fermentation, lees stirring, pumping over and racking can all play a role during vinification, while oxidative aging in allows gradual air contact with the wine. Oak barrels & concrete tanks are most often used for such styles, and the more intense styles are often made under flor

Expect notes of yeasty umami notes, as well as almon, dried apricot, and salinity

Oxidative Wines

A wine that is deliberately exposed to oxygen, usually as a result of open fermentors, or using porous vessel like oak barrels or Georgian amphorae. These wines tend to exhibit more nutty, dried fruit & saline notes, and typically have a darker color to them