The name Calasole means "sundown" or "sunset". It is also the name of a mild breeze that sweeps through the Maremma hills in the late afternoon.
The fruit is harvested by hand and fermented for six months in stainless steel tanks, which are kept at temperatures ranging between 64°F and 71°F. After fermentation, the wine is left on the lees for six months adding a toasty, nutty, hazelnut quality and additional depth and complexity.
Elegantly balanced with notes of citrus, green melon, fashionable minerals, and delicate white flowers. The palate reveals a silky texture, with mouthwatering green apple, citrus and stone minerals that lead to a long and refreshing finish
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