Fuso 'Calx' Primitivo Puglia, 2021

Fuso 'Calx' Primitivo Puglia, 2021

Regular price $16.00

This wine is made of 100% Primitivo (Zinfandel). Limestone soils bring a pleasant vibrancy to this wine, where raspberry, redcurrant, and fig flavors shine. Light and chillable and ready for the grill, we'd pair this with some burgers or sausages. Calx, an ancient word for limestone, refers to the limestone raised plateau, Altopiano delle Murge, where the grapes for this bottling grow.

  • Dry
  • Light Bodied
  • Light Tannins
  • Organic
  • Vin Natural
  • High Acid
  • Fruit Forward
  • Low Alcohol

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  • West Hartford

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PAIRS well WITH

  • Red Meat
  • Hard Cheese
  • Grains & Pasta & Rice

Details

From our Importer: CALX comes from our friend Fillipo Cassano, owner of the certified organic winery called Polvanera in Puglia, the ‘heel’ of Italy’s boot. He’s worked to make us the Calx bottling, which is the ancient Latin word for limestone, the unique soil found here. Limestone blocks are also the lego for the old traditional dwellings called trulli. The limestone soils here give the Primitivo grape here a freshness, with notes of zingy red berries and dried figs. Like all the reds in the FUSO project, it’s good with a slight chill, so maybe pop it in the fridge for 10 minutes (or pull it our of the fridge beforehand for 10 minutes). As always, FUSO is our project to search for and bottle Italy’s natural and characterful daily drinkers. We work with farmers and
producer friends who are committed to organic viticulture,
low-intervention, and terroir-driven wines.

REGION: Puglia, the ‘heel’ of Italy on the Adriatic coast
GROWING AREA: Limestone raised plateau called Altopiano delle Murge in Puglia
FARMING: Certified organic by ICEA (Certification ID #PB2097)
VINEYARD: 40 Ha ALTITUDE: 300 m / 984 ft
SOILS: Iron rich soil, with an underlying limestone layer
VARIETIES: 100% Primitivo
VINE AGE: 20-30 years old
VINE TRAINING: Cordone speronato
HARVEST DATE: September 10th to 20th
YEASTS: Native with pied de cuve
FERMENTATION: 15 days, 20°C, in stainless steel tanks. 7 days maceration
MALOLACTIC FERMENTATION: Spontaneous during the spring
SULPHUR: 40 mg/L total added during the following phases: grapes coming into the cellar, after malolactic fermentation, and before bottling.
ALCOHOL: 12.5% ANNUAL PRODUCTION: 4,000 cases

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