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Variety: White grape vineyards of Lazio Vineyard: The vineyards are planted in espalier. Planting density: 4500 -5000 plants per hectare and a production of 1,5-2 kg of grapes per plant. Vinification: In the first ten days of September a selection is made by means of thinning, leaving in the plant the most suitable bunches for withering, and when the season permits it is foreseen the practice of DRM (Double Reasoned Maturation) which provides for the partial cutting of the branches for allow greater withering and accumulation of substances within the berries. The overripe grapes are manually picked in boxes and subjected to soft pressing. The must is fermented in barriques and aged in barriques on its lees for more than a year. Organoleptic features: gold yellow colour with amber highlights; an intense fruity scent with notes of apricot jam, dried fruit and vanilla. -
Variety: Chardonnay. Vineyard: Chardonnay is planted in espalier with a double guyor pruning system. Planting density: 4,500 plants per hectare and a production of 2 kg of grapes per plant. the grape harvest takes place at night. Vinification: wine refines on its lees at a low temperature until bottling. A 30% of wine is fermented in barriques. Organoleptic features: straw-yellow colour with greenish highlights; fragrance of Golden Apple and banana Soft and delicate to the taste with a powerful and fine structure. Analytic data: Alcohol:13% vol.; Total acid level: 5,2 gr/lt; Ph: 3,40; Sugar: 2 gr/lt. -
Variety: Nero Buono of Cori. Vineyard: the vineyards are planted in espalier with a simple guyot pruning system. Planting density: 5.500 plants per hectare producing l kg of grape per plant. Vinification: grapes are collected by hand and vinified at a controlled temperature; the wine refines in new barriques for at least 18 months; The bottled wine refines for at least 6 months, before being commercialized. Organoleptic features: intense dark violaceous colour. Ethereal fragrance of jammy berries and cherries in alcohol, taste is powerful and elegant. Analytic data: Alcohol: 13,5% vol; Total acid level: 5 gr/lt; Ph: 3,60; Sugar: 1 gr It. -
Variety: Malvasia del Lazio (also known as Malvasia Puntinata). Vineyard: Malvasia del Lazio is planted in espalier with a double guyot pruning system. Planting density: 5000 plants per hectare and a production of 1,5 kg of grapes per plant. The grape harvest takes place at night. Vinification: low temperature; the wine remains with fermenting yeast For 3 months at low temperature in order to exalt its organoleptic characteristics. Organoleptic features: traw-yellow colour with greenish highlights. Fragrance is intense not aromatic with a note of yellow fruit and flowers. Analytic data: Alcohol: 13% vol.; Total acid level: 5,1gr/lt; Ph: 3,50; Sugar: 1,5 gr/lt. -
Variety: Nero Buono of Cori. Vineyard: the vineyards are planted in espalier with a simple guyot pruning system. Planting density: 4500 plants per hectare producing 1,5 kg of grape per plant. Vinification: grapes are collected; vinification takes place at a temperature of 25°, The new wine is then refined for 30% in new barriques and the rest in stainless steel tanks. Organoleptic features: intense violaceous-red colour; the spicy note reminds black pepper and cloves. Analytic data: Alcohol: 13,5%vol.; Total acid level: 5,2gt/lt; Ph: 3,60; Sugar: 3gr/lt. -
Variety: Petit Verdot. Vineyard: the vineyards are planted in espalier with a guyot pruning system. Planting density: 5000 plants per hectare producing 1-1,5 kg of grape per plant. Vinification: grapes are collected during the night; wine is refined in barriques about 30% new and 30% of second passage for at least 6 months,while the rest refines in steel. Organoleptic features: intense ruby-ted colour with violaceous highlights. Fragrance of flowers. Analytic data: Alcohol: 13,5%vol.; Total acid level: 5 gr/lt; Ph: 3,60; Sugar:1,5 gr/lt. -
Variety: Sauvignon. Vineyard: vineyards are planted in espalier with a guyot pruning system, 80 cm far from the ground. Planting density: 5000 plants per hectare and a production of 1,5 kg of grapes per plant. Vinification: the grape harvest takes place at night; The must obtained is statically cold decanted; Then the wine refines in a reducing environment at low temperatures on its lees until bottling. Organoleptic features: Soft straw-yellow colour with definite greenish highlights, he fragrance is characteristically marked by notes of tropical fruits. Analytic data: Alcohol: 13,5% vol.; Total acid level: 5,7 gr/lt; Ph: 3,30; Sugar: 1 gr/lt. -
Variety: Shiraz. Vineyard: the vineyards are planted in espalier with guyot pruning system. Planting density: 4.500 plants per hectare producing 1,5 kg of grape per plant. Vinification: grapes are collected and make into wine in a temperature of 25°.The wine is refined in barriques about 50% new and 50% of second passage For at least 6 months. Then the wine remain in steel tanks where the wine rests for about 2 months. Organoleptic features: intense Ruby-red colour with violac ous highlights. Fragrance of black and red Fruits, with a great fusion of vanilla and spices. Analytic data: Alcohol: 13,5% vol. Total acid level: 5 gr/lt Ph: 3,60 Sugar: 1 gr/lt. -
Variety: Viognier. Vineyard: Viognier is planted in espalier with a double guyot pruning system. Planting density: 4500 plants per hectare and a production of 2 kg of grapes per plant. The grape harvest takes place at night. Vinification: wine refines on its lees at low temperature untile bottling. A 30% of wine is fermented in barriques. Organoleptic features: straw-yellow colour with greenish highlights. Fragrance of golden apple and banana soft and delicate to taste with a powerful fine structure. Analytic data: Alcohol: 13% vol.; Total acid level: 5,2 gr/lt; Ph: 3,40; Sugar: 3 gr/It.