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FRIULANO

Pale yellow color, citrine elegant reflections, brilliant. Soft and velvety scent with a distinct hint of almond and mildest, of wildflowers. Dry, harmonious and with a slightly bitter almond aftertaste. Suitable for appetizers, soups and fish dishes in both wet and sauces. Serving temperature is around 12° C. As an appetizer should be served around 8 - 10° C.Hilly vineyards of sandstone and marly ground that have optimal climate due to the proximity of the sea. They are exposed to the south-east, south-west. The yield is about 70 quintals per hectare. On average 7,000 bottles are produced. Normally it develops 13.50° alcohol. Acidity is around 4:50 g / l. PH 3.50.

PAOLO

CACCESEi l v ino par la d i tempo

Azienda AgricolaPaolo Caccese

Località Pradis 6 - 34071Cormòns (Go) ITALIA

t/f: +39 0481 [email protected]

www.paolocaccese.it

MALVASIAVivid yellow color. The aroma is intense with hints of white pepper and apple green. Dry, round and harmonic taste with light bitterish background.It fits well with white meat, fish, rice and vegetable soup.Tasting temperature around 10° -12° C.Vineyards on hilly terrain and marly arenaceous enjoying optimal climate due to the proximity of the sea. They are exposed to the southwest. The yield for hectare is of about 60 q. On average 3.000 bottles are produced. It develops around 14.00° alcohol. Acidity is 5:00 g / l. PH 3.40.

PAOLO





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PINOT GRIGIOStraw-colored with vague coppery reflections. The perfume is net and intense: it remembers caramel, fruit salad and enamel. The taste is rich and persistent with hints of tropical fruit. It generally accompanies gladly with risottos, soups, fish and white meats. Out meals, service is about per 6-8° C, it constitutes an excellent aperitif; otherwise the temperature will be of 10° - 12° C. Hilly vineyards on marly and arenaceous ground which enjoys optimum climate due to the sea closeness. They are exposed to the south, south-west.The yield for hectare is of about 80 q. On average 3.500 bottles are produced. It develops around 13.50° alcohol. Acidity 5.00 g / l. PH 3.30.

PAOLO





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MÜLLER THURGAUStraw-colored with vague coppery reflections. The perfume is intense, aromatic and a bit yielded. This light body wine, has an elegant and dry taste with a flavour of caramel. It is bound together perfectly with fish appetizers.It has to be served slightly cool around 10° - 12° C.Hilly vineyards on marly and arenaceous ground which enjoys optimum climate due to the sea closeness. They are exposed to the south, south-west. The yield for hectare is of about 80 q. On average 2.200 bottles are produced. It develops around 12.00° alcohol. Acidity 5.50 g / l. PH 3.30.

PAOLO





www.paolocaccese.it

PINOT BIANCOHe has a straw-coloured yellow colour. Elegant and harmonious perfume of apple golden and wisteria. Velvety taste, dry, full and soft smell of bread crust. Elegant wine to be taken with not too tasty fish dishes. He has to be served around 10° - 12° C.Hilly vineyards on marly and arenaceous ground which enjoys optimum climate due to the sea closeness. They are exposed to the southeast. The yield per hectare is about 70 q. On average 3.000 bottles are produced. Develops around 14:00° alcohol. Acidity 5:00 g / l. PH 3.50.

PAOLO





www.paolocaccese.it

SAUVIGNONLoad pale yellow color. Aromatic Scent: sage, tomato leaf and elder.The taste is dry and full-bodied, savory or bitter depending on the year.It fits for the first fish, tasty baked vegetables, egg dishes and grilled fish.Serving temperature is around 12° C.Hilly vineyards of sandstone and marly ground that have optimal climate due to the proximity of the sea. They are exposed to the southwest. The yield per hectare is about 60 q. On average 5,000 bottles are produced. It develops around 14:00° alcohol. Acidity 6.00 g / l. PH 3.30.

PAOLO





www.paolocaccese.it

TRAMINER AROMATICOStraw-colored, sometimes with brilliant gold background. Unmistakable aroma of rose petals. Full and fragrant, slightly dry and aromatic flavor. It goes well with appetizers of seafood. As an appetizer it should be served cold at about 6° - 8° C.Hilly vineyards of marl and sandstone soil which enjoy fantastic weather conditions due to the proximity of the sea. They are exposed to the south. The yield per hectare is about 50 q. On average 600 bottles are produced. Develops around 13:50° alcohol. Acidity 5.50 g / l. PH 3.50.

PAOLO





www.paolocaccese.it

RIESLINGIts color is pale yellow. The palate is dry, fresh yet structured. The aroma is intense and mineral. This wine is considered par excellence a wine for fish dishes and it is particularly suitable for delicate appetizers such as seafood, fish broth and white for grilled fish. Serving temperature with the starters is around 8° C, and if it is served in the middle of a meal is around 10° - 12° C.Hilly vineyards of marl and sandstone soil which enjoy fantastic weather conditions due to the proximity of the sea. They are exposed to the south. The yield per hectare is about 50 q. On average 1,000 bottles are produced. Develops around 14:00° alcohol. Acidity 5.50 g / l. PH 3.40.

PAOLO





www.paolocaccese.it

LA VERONICAA dessert wine obtained from passito grapes of istrian Malvasia and of friulian Verduzzo. Aroma of honey, acacia and dried fruit. Soft, savory sweet mouthfeel sensations, but not too much, so willingly goes with sweet almonds and hazelnuts, biscuits, cheeses and pates de foie gras.Hilly vineyards of marl and sandstone soil which enjoy fantastic weather conditions due to the proximity of the sea. They are exposed to the south. The yield per hectare is about 20 q. On average 500 bottles are produced. Develops around 14:50° alcohol. Acidity 5.00 g / l. PH 3.70.

PAOLO





www.paolocaccese.it

MERLOT RISERVAThe color is ruby red with violet hues. Rests in the barriques for about two years. Bouquet of berries, musk and vanilla. It gives rich and persistent mouthfeel sensations. It goes well with meat dishes. It should be served around 20° - 22° C.Hilly vineyards of marl and sandstone soil which enjoy fantastic weather conditions due to the proximity of the sea. They are exposed to the south. The yield per hectare is about 50 q. On average 800 bottles are produced. Develops around 14:00° alcohol. Acidity 4:50 g / l. PH 3.70.

PAOLO





www.paolocaccese.it

MERLOTThe color is deep ruby red. Scent of tobacco and berries. It has a dry, fragrant and intense flavour. It goes well with game, stews and roasts. Serving temperature: 18° - 20 ° C.Hilly vineyards of marl and sandstone soil which enjoy fantastic weather conditions due to the proximity of the sea. They are exposed to the south. The yield per hectare is about 70 q. On average 2,500 bottles are produced. Develops around 13:50° alcohol. Acidity 4:50 g / l. PH 3.70.

PAOLO





www.paolocaccese.it

CABERNET FRANCThe color is ruby red with purple marked edges. Strong scent, herbaceous flavour with hints of purple. Light-bodied but persistent. It goes very well with roasts, red meats, game and aged cheeses. Serving temperature: 18° - 20° C.Hilly vineyards of marl and sandstone soil which enjoy fantastic weather conditions due to the proximity of the sea. They are exposed to the southwest. The yield is about 80 q per hectare. On average 4,000 bottles are produced. Develops around 12:00° alcohol. Acidity 4:50 g / l. PH 3.60.

PAOLO





www.paolocaccese.it

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