• 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.
  • Chardonnay

    9,00
    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.
  • Colle Amato

    17,00
    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: Nero Buono, Shiraz, Merlot. Vineyard: the vineyards are planted in espalier with a pruning system. Planting density: plant density ranging from 4500 to 5500 vine per hectare with an average yeald of 1-1,5 kg of grapes per plant. Vinification: grapes are collected and vinified at a monitored temperature; the wine is aged for 15% in new barrique and the rest in steel tanks. Organoleptic features: intense ruby-red colour with violaceus highlights; fruity and intense fragrance. Analytic data: Alcool: 13% vol.; Total acid value 5,4 gr/lt; Ph: 3,50; Sugar: 4gr/Lt.
  • Variety: Chardonnay, Sauvignon, Falanghina. Vineyard: the vineyards are planted in espalier with a pruning system. Planting density: plant density ranging from 4500 to 5500 vine per hectare with an average yeald of 1,5-2 kg of grapes per plant. Vinification: the grapes harvest takes place at night; The must obtainid is statically cold decanted. Organoleptic features: straw-yellow color with greenish highlights, intense fruity fragrance with a note of white flowers, apple and banana. Analytic data: Alcool: 13% vol.; Total acid value 6 gr/lt; Ph: 3,20; Sugar: 7gr/Lt.
  • Extra Virgin Olive Oil

    10,0012,00
    Altitude: 100/ 500 m above sea level. Density: Medium. Taste: medium fruity, herbaceous notes of artichoke and tomato leaf, balanced bitter and medium intensity pungency. Variety: Frantoiano, Leccino, Itrana. Olive culture: Biological method or integrated with low environmental impact. Collecting method: Olives are precociously collected from the plant and milled in the company oil mill, with a maximum limit of 12 hours, being previously defoliated and washed. Extraction method: Cold, in the company oil mill with continuous cycles.
  • Origin area: Hills of Cori, Province of Latina. Altitude: 100/ 500 m above sea level. Density: Medium. Taste: medium fruity, hints of freshly mown grass, balsamic herbs, herbaceous notes of artichoke and tomato leaf. Elegant and balanced in bitter and pungency. Variety: Frantoio, Itrana. Olive culture: Biological method or integrated with low environmental impact. Collecting method: Olives are precociously collected from the plant and milled in the company oil mill,with a maximum limit of 12 hours, being previously defoliated and washed. Extraction method: Cold, in the company oil mill with continuous cycles.
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