THE GRAPES AND THE VINEYARDS
In order to obtain a wine that would best represent the great potential of the vineyard
Lazio, we decided to focus our attention to the Syrah variety.
The treatment of individual plants, with particular reference to the training system and
to a limited production, allow us to obtain grapes of great balance, in terms of sugar, as
well as phenolic.
Immediately after harvesting and the subsequent crushing of the grapes are taken to a
pre-cold maceration for 4 or 5 days at a temperature of 18-20°C.
This technique brings out the best feature of the natural freshness and fragrance of the
fruit. Subsequently, the fermentation continues at a temperature of 25-27°C. After the
alcoholic fermentation, the wine is placed in barriques for a period of 5 months, where
the malolactic fermentation occurs.
A wine with an intense colour and violet reflections, on the nose its scent is enhanced
by hints of fresh fruit, cherry with spicy notes that blend with great balance and
elegance to those of sweet and vanilla expressed from the wood. The taste is
enveloping, silky, soft tannins, rich and persistent finish.
Surface of the vineyard
Altitude of the vineyard
300 meters above sea level
Type of soil
Sandy, mixed composition
Density of vines
5.000 per Ha
Production per hectare
Yield of grapes into wine
Average age of vines
First half of September
Maceration on the skins
In stainless steel for 15 days
Totally carried out
2° passage Barriques for 5 months
Alcoholic 13,50% Total acidity 5,50 gr/lt Dry extract 33,0 gr/lt pH 3,60
Made by Renzo Cotarella one of the most famous Italian winemakers.