09-08-2015, 08:45 PM
Eerst wat Copy/Paste werk verrichten 
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The Farm
The Gueli family cultivates and produces its grapes in the beautiful and generous countryside of Grotte, near Agrigento, not far from the Valley of the Temples.
Founded in 1986 by Vincenzo Gueli, the farm measures 10 hectares, divided in vineyards and almond orchards, at an altitude of between 450 and 550 metres above sea level. Today, his three sons (Giuseppe, Calogero and Davide) contribute towards the development and management of the farm with ability and enthusiasm.
The decision of planting Nero d' Avola vines in different areas with different soil properties, has enabled us to obtain two different products that reflect the character of each area of growth. The vines grow in two different types of soil: "Trubi" commonly known as "Erbatini", which are pale in colour, of a chalky consistency similar to talcum, not very stoney, which helps maintain the soil cool during the hot seasons and are rich in varius minerals, producing wines of a great structure and full-bodiedness. "Calcari" a limestone soil in the area of "Scintilia" fertile and stoney, which confers to the wine, freshness and drinkability.
calcareus 2011 :
DENOMINATION: Tipical geografic indication
VINE: Nero d'Avola 100%
PRODUCTION AREA: locality "Scintilìa" (Grotte - prov.Ag)
VINEYARD ALTITUDE: 450/550 mt. above sea level
TYPE OF SOLI: limestone/clayey/dark soil
TYPE OF CULTIVATION: "Tendone" pergola structure
YIELD PER HECTARE: 8000-9000 kg
GRAPE YIELD TO WINE: 65%
VINEYARDS PLANTED IN YEAR: 2000
HARVEST: manual, end of september
FERMENTATION TEMP: 28-30 °c
METHOD OF WINE PRODUCTION: maceration-fermentation of 40 days with the aid of indigenous yeasts in open concrete containers capacity 2000 kg each, and frequent stirring by hand.
PERIOD OF MATURITY: 24-30 months
in oak barrels of 220 litres each
REFINING PERIOD IN BOTTLESS: 6 months
TOTAL AMOUNT SULPHUR DIOXIDE USED: 6/15 mg/l
SOLFITES AND ADDED: 0
De kleur is ergens tussen rood en bruin .
Ruikt heel sterk naar kalk , en dit kom ook in de mond terug.
Van fruit redelijk mager zelfs maar heel mooie zuren.
Na 10 minuten open te laten komen in het glas komt er ook fruit bij .
Rabarber , gedroogde pruimen en vijgen .
Mooi een zeer gevuld glas wijn met een lange nasmaak.
Een hele aparte wijn wel komt heel hard over maar toch zo mijn goesting .
.The Farm
The Gueli family cultivates and produces its grapes in the beautiful and generous countryside of Grotte, near Agrigento, not far from the Valley of the Temples.
Founded in 1986 by Vincenzo Gueli, the farm measures 10 hectares, divided in vineyards and almond orchards, at an altitude of between 450 and 550 metres above sea level. Today, his three sons (Giuseppe, Calogero and Davide) contribute towards the development and management of the farm with ability and enthusiasm.
The decision of planting Nero d' Avola vines in different areas with different soil properties, has enabled us to obtain two different products that reflect the character of each area of growth. The vines grow in two different types of soil: "Trubi" commonly known as "Erbatini", which are pale in colour, of a chalky consistency similar to talcum, not very stoney, which helps maintain the soil cool during the hot seasons and are rich in varius minerals, producing wines of a great structure and full-bodiedness. "Calcari" a limestone soil in the area of "Scintilia" fertile and stoney, which confers to the wine, freshness and drinkability.
calcareus 2011 :
DENOMINATION: Tipical geografic indication
VINE: Nero d'Avola 100%
PRODUCTION AREA: locality "Scintilìa" (Grotte - prov.Ag)
VINEYARD ALTITUDE: 450/550 mt. above sea level
TYPE OF SOLI: limestone/clayey/dark soil
TYPE OF CULTIVATION: "Tendone" pergola structure
YIELD PER HECTARE: 8000-9000 kg
GRAPE YIELD TO WINE: 65%
VINEYARDS PLANTED IN YEAR: 2000
HARVEST: manual, end of september
FERMENTATION TEMP: 28-30 °c
METHOD OF WINE PRODUCTION: maceration-fermentation of 40 days with the aid of indigenous yeasts in open concrete containers capacity 2000 kg each, and frequent stirring by hand.
PERIOD OF MATURITY: 24-30 months
in oak barrels of 220 litres each
REFINING PERIOD IN BOTTLESS: 6 months
TOTAL AMOUNT SULPHUR DIOXIDE USED: 6/15 mg/l
SOLFITES AND ADDED: 0
De kleur is ergens tussen rood en bruin .
Ruikt heel sterk naar kalk , en dit kom ook in de mond terug.
Van fruit redelijk mager zelfs maar heel mooie zuren.
Na 10 minuten open te laten komen in het glas komt er ook fruit bij
.Rabarber , gedroogde pruimen en vijgen .
Mooi een zeer gevuld glas wijn met een lange nasmaak.
Een hele aparte wijn wel komt heel hard over maar toch zo mijn goesting .
ik dacht eigenlijk dat ik puur den terroir aan het drinken was 
zeker geen alledaagse kost hé .