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: 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.
