Find your wine...
Find your wine...
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.
Grapes: Syrah 100%
Production zone: Lazio Region
Surface of the vineyard: 20 Ha
Altitude of the vineyard: 300 meters above sea level
Type of soil: Sandy, mixed composition
Training system: Spur cordon
Density of vines: 5.000 per Ha
Production per hectare: 7.000 Kg
Yield of grapes into wine: 65%
Average age of vines: 15 years
Harvest time: First half of September
Vinification: Maceration on the skins
Alcoholic fermentation: In stainless steel for 15 days
Malolactic fermentation: Totally carried out
Ageing: 2° passage Barriques for 5 months
Total acidity: 5,50 gr/lt
Dry extract: 33,0 gr/lt