Vini del Lazio

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

Alcohol content: 13%

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

Montepulciano di Abruzzo Red DOP

Grape variety: Montepulciano 100%.

Alcohol content: 13%

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

Characteristics: Wine with garnet red color,
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
Winemaking 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 aging first in steel and then in oak barrels.

Color: 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
The story has it originating in Syria or Syracuse and bringing it to France and around the world, before arriving as the guest of honor in our cellars! On this long journey, it collects fruits, spices, and passion. Hedonistic loves meat, spiritual loves to free itself in a big balloon... which perhaps reminds it of the world.

Technical Sheet: Vinification Techniques
The grapes are handpicked, crushed, and destemmed, macerating with the skins for about 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.

Color: Ruby red with purple reflections, over time tending to garnet.

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
decided to focus our attention on the Syrah variety.
The care of each individual vine, with particular
reference to the training system and the control of
production, allows us to obtain grapes of great balance,
both from the point of view of sugar content and from
the phenolic one.
THE WINEMAKING
Immediately after harvesting and the subsequent
pressing, the grapes are sent to a cold pre-maceration
phase for 4 or 5 days at a temperature of 18-20 C°.
THE WINE
Intense and brilliant ruby red. Syrah Tellus 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 savory and mineral,
also characterized by surprising length.
LAZIO IGP
2023
VINEYARD ALTITUDE:
300 meters above sea level
SOIL TYPE:
sandy, medium texture
TRAINING SYSTEM:
spur-pruned cordon
VINE DENSITY:
5,000 per ha
AVERAGE AGE OF THE VINES:
13 years
VINIFICATION:
skin maceration
ALCOHOLIC FERMENTATION:
in stainless steel for 14 days
MALOLACTIC FERMENTATION:
fully completed
ALCOHOL CONTENT:
13.40%
TOTAL ACIDITY:
5.10 GR/L
DRY EXTRACT:
33.00 GR/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 placed in wood
where malolactic fermentation takes place.
BLEND:
Syrah 100%
VINEYARD AREA

SODALE 2023
GRAPE BLEND:
Merlot 100%
PRODUCTION AREA:
Castiglione in Teverina
VINEYARD AREA:
15 ha
VINEYARD ALTITUDE:
300 meters above sea level
SOIL TYPE:
sedimentary, tending toward
volcanic and clayey
TRAINING SYSTEM:
spur-pruned cordon
VINE DENSITY:
4,200 vines per ha
AVERAGE VINE AGE:
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 harvest and the subsequent grape selection ensure the wine's highest quality.
VINIFICATION
The grapes, hand-harvested and brought to the winery, are selected and sent to ferment in stainless steel tanks. After a 15% saignée, fermentation begins, during which the management of pump-overs and délestage is particularly
THE WINE
Bright ruby red. On the nose, the wine is clean, with sensations of fresh, crisp cherry, then sweet, also thanks to the contribution of the wood. On the palate it is firm, 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% saignée
MALOLACTIC FERMENTATION:
entirely carried out in barrique
AGING:
in new and second-use Allier and Never barriques for 9 months
ALCOHOL CONTENT:
13.90%
careful and aimed at obtaining a fruity and fresh wine, but also intense and firm. 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/ha
GRAPE YIELD INTO WINE:

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