Vini del Lazio
Cotarella - Soente IGT
€ 27.00
750ml
Cotarella - Soente IGT
GRAPE BLEND
100% VIOGNIER
PRODUCTION AREA
LAZIO REGION
VINEYARD AREA
5 HA
VINEYARD ALTITUDE
300 METERS A.S.L.
SOIL TYPE
LOOSE, RICH IN STONES
TRAINING SYSTEM
GUYOT
VINE DENSITY
4,500 PER HA
PRODUCTION PER HECTARE
70 Q.LI
GRAPE YIELD INTO WINE
55%
AVERAGE AGE OF THE VINES
10 YEARS
HARVEST PERIOD
MID-SEPTEMBER
VINIFICATION
CRYOMACERATION FOR 3 HOURS AT 10°C
ALCOHOLIC FERMENTATION
IN STAINLESS STEEL AT 13-15°C
MALOLACTIC FERMENTATION
NOT CARRIED OUT
AGING
IN BOTTLE FOR 4 MONTHS
ALCOHOL CONTENT
12.50%
TOTAL ACIDITY
6.05 GR/LT
DRY EXTRACT
25.5 GR/LT
PH
3.20
THE GRAPE AND THE VINEYARD
Pure Viognier. All the different agronomic operations are aimed at obtaining balanced grapes that can produce fresh, savory, and flavorful wines.
THE VINIFICATION
The grapes undergo cold cryomaceration and subsequent fermentation at a temperature ranging between 13°C and 15°C. In this way, the different aromatic characteristics that determine the distinctive bouquet of Soente are enhanced.
THE WINE
Straw yellow in color with green reflections. On the nose, fresh citrus notes are immediately perceived, followed by sweeter sensations of apricot and yellow flowers.
On the palate it is decisive, elegant, and flavorful. It finishes with a tangy and persistent note
€ 27.00
750ml€ 6.00
by the glassCotarella - Poggio dei Gelsi - Est Est Est! di Montefiascone Dop
€ 19.00
750ml
Cotarella - Poggio dei Gelsi - Est Est Est! di Montefiascone Dop
GRAPE BLEND:
Rossetto, Trebbiano and Malvasia
PRODUCTION AREA:
Bolsena
VINEYARD AREA:
20 ha
VINEYARD ALTITUDE:
400 meters above sea level
SOIL TYPE:
friable, rich in skeleton
TRAINING SYSTEM:
spurred cordon and guyot
YIELD PER HECTARE:
75 quintals
AVERAGE AGE OF THE VINES:
18 years
HARVEST PERIOD:
third week of September
ALCOHOLIC FERMENTATION:
in stainless steel at a temperature
of 13-15°C for 10 days
PH:
3.15
EST!EST!!EST!!! DI
MONTEFIASCONE DOP
THE GRAPE AND THE VINEYARD
From some vineyards around Lake Bolsena, we have
selected the best grapes for the production of
this wine. The attention given to operations ranging
from dry pruning to summer thinning
allows us to obtain grapes with excellent
balance in both quality and quantity.
THE WINEMAKING
The grapes are vinified separately. The Rossetto
undergoes cryomaceration at 10°C for
5 hours. After a very gentle pressing, the must
is transferred to stainless steel tanks, where
the alcoholic fermentation is started at a
temperature of 13-15°C in order to obtain a wine that
THE WINE
Poggio dei Gelsi 2025 appears bright straw yellow
with greenish reflections; on the nose it is fresh and clear, with
citrus notes (lemon/cedar, grapefruit), crisp green apple
and a fine hint of mint. On the palate it is
graceful yet intense, with great energy: fresh acidity
and lively savoriness lengthen the sip and
finish clean, citrusy and herbal. Immediate to drink
but, thanks to its tension and structure, it shows
interesting aging potential.
TOTAL ACIDITY:
6.11 g/l
VINIFICATION:
cold maceration on the skins
for five hours at 10°C for the Rossetto
MALOLACTIC FERMENTATION:
not carried out
AGING:
in bottle for 2 months
ALCOHOL:
12.5%
best enhances the fragrance and aromatic qualities of the grapes from which it comes.
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