Lazio: Casale del Giglio Bellone

Color: Deep yellow flecked with gold.

Aroma: Apples, citrus, and white flowers.

Taste: Medium-bodied with medium acidity. Rich, ample, and lingering on the palate with light floral and spicy notes; halmarked by its pronounced acidity and zesty tang; a long finish.

Pairing: Minestra di Sgavajone, seafood, appetizers.

Casale del Giglio was founded in 1967 by Dr. Berardino Santarelli, a native of the Appenine hill town of Amatrice. The estate lies between the towns of Aprilia and Latina in the Agro Pontino valley, some 50 kms. south of Rome. Unlike other parts of the Latium region, or other regions of Italy, this territory was still uncharted in viticultural terms when Berardino Santarelli and his son Antonio launched their research project in 1985.

TASTING NOTE

Deep yellow flecked with gold.
The wine evokes sunshine and ripe tropical fruit such as mango and papaya, carefully balanced by a marked acidity which makes it suitable for long bottle aging. Rich, ample and lingering on the palate with light floral and spicy notes.
Hallmarked by its pronounced acidity and zesty tang. A long finish.

SUGGESTED FOOD PAIRING

“Minestra di Sgavajone”: a typical soup from the fishermen of Anzio made with ‘sgavajone’ a local fish rarely found outside their family homes.

Ingredients for 4 people:
400 gms. Sgavajoni, 100 gms. spaghetti (roughly broken by hand) 3 litres water, 2 cloves garlic, 100 gms fresh cherry tomatoes, 2 sprigs chopped parsley, finely chopped chilli, salt and a little extra virgin olive oil.
Method: Boil the Sgavajoni for two hours. Meanwhile, in a little olive oil, sauté the garlic, salt, chilli and tomatoes until these are soft. Remove the garlic, pass the mixture through a sieve and set aside. When the fish has broken down completely pass it through the sieve taking care to crush the bones completely. Mix the fish water with the tomato mixture, add the “Sgavajoni” pieces one at a time and return the soup to the boil. Add the roughly broken spaghetti and when cooked garnish with the finely chopped parsley.