Wines of Lazio

Montepulciano di Abruzzo Rosso DOP
Grape variety: Montepulciano 100%.

Alcohol content: 13%

Characteristics: Wine with garnet red colour, intense, fruity and clean aroma. Decisive and smooth taste with notes of wood and coffee.

Montepulciano di Abruzzo Red PDO

Grape variety: Montepulciano 100%.

Alcohol content: 13%

Aging: French Oak Barrique with variable periods from 4 to 6 months.

Characteristics: Wine with garnet red colour,
intense, fruity and clean aroma. Decisive and
smooth taste with notes of wood and coffee.

Merlot IGT Lazio Red

Grape variety: Merlot 100%.

Alcohol content: 13%

Characteristics: Clear ruby red wine with a pleasant and harmonious aroma rich in fruity notes, delicate and balanced on the palate and always very versatile.

Grape variety: 100% Merlot.

Alcohol content: 13%

Aging: French Oak Barrique with variable periods from 4 to 6 months.

Characteristics: Clear ruby red wine with a pleasant and harmonious aroma rich in fruity notes, delicate and balanced on the palate and always very versatile.

It is born on the hills around Rome: classic and elegant, strong and muscular, Cesanese is the undisputed king of the Castelli Romani.

Technical Sheet
Vinification Techniques
The grapes are hand-picked, crushed and destemmed. Before fermentation, a cold maceration (0-4 °C) is carried out; after 48 hours the grapes are brought to 20-23 °C and inoculated with selected yeasts and macerated during fermentation for another 10-15 days. This is followed by racking, gentle pressing and ageing first in steel and then in oak barrels.

Colour: Ruby red.

Taste: Dynamic and enveloping, with significant structure and velvety tannins, with great balance between body and freshness. Long persistence with notes of small red fruits and coffee.

Syrah
History has it originating in Syria or Syracuse and bringing it to France and around the world, before arriving as the guest of honour in our cellars! On this long journey, it gathers fruits, spices, and passion. Hedonistic, it loves meat; spiritual, it enjoys freeing itself in a great balloon… perhaps reminding it of the world.

Technical Sheet: Vinification Techniques
The grapes are hand-picked, crushed, and destemmed, macerating with the skins for 10-15 days at around 25 °C. The flower wine, after adequate maturation in stainless steel tanks, matures in oak barrels. After bottling, the wine continues to refine for another 5-6 months before sale.

Colour: Ruby red with purplish reflections, tending towards garnet over time.

Taste: Enveloping and juicy, with good structure and sapidity, soft and elegant, with great final persistence.

TELLUS SYRAH
THE GRAPE AND THE VINEYARD
HARVEST PERIOD:
second week of
September
With the aim of obtaining a wine that could best
represent the great potential of the Lazio vineyard, we
chose to focus our attention on the Syrah variety. The
care of the individual vines, with particular reference to
the training system and the control of production, allows
us to obtain grapes of great balance, both in terms of
sugar and phenolic content.
VINIFICATION
Immediately after harvesting and subsequent pressing,
the grapes are taken through a phase of cold pre-
maceration for 4 or 5 days at a temperature of 18-20
°C.
THE WINE
Intense and bright ruby red. Tellus Syrah 2023 offers a
combination of blackberry, cherries and spices together
with notes of leather and white pepper. On the palate it
shows great balance between fresh acidity and medium
structure. The tannins are sweet, with excellent
concentration of fruits such as mulberry and sour cherry.
The finish remains savoury and mineral, also marked by
surprising length.
LAZIO IGP
2023
VINEYARD ALTITUDE:
300 metres above sea level
SOIL TYPE:
sandy, medium-textured
TRAINING SYSTEM:
spur-pruned cordon
VINE DENSITY:
5,000 per ha
AVERAGE AGE OF VINES:
13 years
VINIFICATION:
skin maceration
ALCOHOLIC FERMENTATION:
in stainless steel for 14 days
MALOLACTIC FERMENTATION:
fully completed
ALCOHOL:
13.40%
TOTAL ACIDITY:
5.10 g/L
DRY EXTRACT:
33.00 g/L
PH:
3.62
This technique best enhances the natural freshness and
fragrance of the fruit. Fermentation then continues at a
temperature of 25-27 °C. Once alcoholic fermentation is
complete, the wine is transferred to wood, where it
undergoes malolactic fermentation.
BLEND:
Syrah 100%
VINEYARD AREA

SODALE 2023
GRAPE BLEND:
Merlot 100%
PRODUCTION AREA:
Castiglione in Teverina
VINEYARD AREA:
15 ha
VINEYARD ALTITUDE:
300 metres above sea level
SOIL TYPE:
sedimentary, tending towards
volcanic and clayey
TRAINING SYSTEM:
spur-pruned cordon
VINE DENSITY:
4,200 per ha
AVERAGE AGE OF THE VINES:
17 years
HARVEST PERIOD:
first week of September
ALCOHOLIC FERMENTATION:
in stainless steel
PH:
3.52
MERLOT LAZIO
IGP
THE GRAPE AND THE VINEYARD
The grapes used to produce Sodale, the estate's second wine, come from the same vineyards as Montiano. The utmost care during harvesting and the subsequent selection of the grapes ensure the wine's best quality.
THE WINEMAKING
The grapes, hand-picked and brought to the winery, are selected and sent for fermentation in stainless steel tanks. After 15% bleeding off, fermentation begins, during which the management of pumping over and délestage is particularly
THE WINE
Bright ruby red. On the nose the wine is straightforward, with sensations of fresh, crisp cherry, then sweet too thanks to the contribution of the wood. On the palate it is decisive, with a pleasant texture and soft tannins.
TOTAL ACIDITY:
5.30 g/lt
DRY EXTRACT:
34.5 g/l
VINIFICATION:
maceration on the skins for 12 days
with numerous punch-downs, 15% bleeding off
MALOLACTIC FERMENTATION:
entirely carried out in barriques
AGEING:
in new and second-use Allier and Nevers barriques for 9 months
ALCOHOL BY VOLUME:
13.90%
careful and aimed at obtaining a fruity and fresh wine, but also intense and decisive. At the end of fermentation the wine is placed in barriques, where it undergoes malolactic fermentation and ages for 9 months.
PRODUCTION PER HECTARE:
55 q.li
GRAPE YIELD INTO WINE:

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