Lago di Bolsena

Valle del Liri

Valle del Sacco

Agro Pontino

Italia

Lazio

I vini del Lazio | Uglygrapes

The wines of Lazio | Uglygrapes

Intense straw yellow. Floral notes, quince. Fresh, savory, bitterish.

The wine "Matre" owes its name to the union of the two grapes from which it is made, white Maturano and Trebbiano. The vineyards are planted with trees from ultra-century-old free-standing vines, which survived the phylloxera of the mid-1800s and are marinated with olive trees.

<label>Soil:</label>Loose, medium loamy-clay mixture with good organic matter
<label>Average vineyard age:</label>Greater than 100 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Treed
<label>Vine density:</label>2000 strains per hectare
<label>Average production per ha:</label>70 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation with maceration on the skins for 3 days in cement tanks. Aging in the same containers for 6 months, on fine lees, then at least 2 months in bottle. No clarification or filtration.
<label>Sulfur dioxide:</label>24 mg/l

Frusinate Igt

Maturano

Trebbiano Abruzzese

D.S. bio

Sora

Vigneti località Pescosolido e Forcella

Ruby red. Red fruit, ethereal hints. Fresh, slightly soft, savory, persistent.

Volumnia Frusinate comes from the union of Sangiovese with Uva Giulia and Lecinate. Uva Giulia, an ancient grape variety, is grown mainly on flat and hilly land in the municipalities of Pescosolido and Sora. It almost totally disappeared around 1950, due to the abandonment of the countryside, but has survived thanks to the efforts of a few enthusiasts and is being developed again. Lecinaro, also called Lecinara, grows in a very restricted area near Frosinone, between the Comino Valley and the Liri Valley. The cluster is fairly compact, medium-sized conical in shape with blue-purple berries.

Volumnia Frusinate comes from the union of Sangiovese with Uva Giulia and Lecinate. Uva Giulia, an ancient grape variety, is grown mainly on flat and hilly land in the municipalities of Pescosolido and Sora.

<label>Soil:</label>Loose with calcareous sediment
<label>Average vineyard age:</label>Sangiovese and Uva Giulia 40 years old; Lecinaro 7 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Espalier - simple guyot, trellised
<label>Vine density:</label>3500 strains per hectare
<label>Average production per ha:</label>70 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in concrete tanks with 15-20 days' maceration, and aging in the same for several months. No clarification or filtration.
<label>Sulfur dioxide:</label>19 mg/l

Uva Giulia

Lecinaro

Sangiovese

Straw yellow with golden hues. Buttery, floral, tropical fruit, pepper and herbal notes. Consistent, acidic and savory.

The Grechetto "Latour a Civitella" produced on the border between Lazio and Umbria owes its name to a friendship with L. Fabrice Latour, a producer from Burgundy, who suggested that Sergio Mottura ferment his wine in oak barrels. The porcupine, an animal that lives in healthy and ecological habitats, is the winery's symbol and well represents the producer's respect for the environment.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation begins in steel and continues in oak barrels placed in the winery's ancient tuff caves. Aged on fine lees for 9 months, then 6 months in bottle.
<label>Sulfur dioxide:</label>na

Grechetto Civitella d'Agliano Igt

Grechetto

Sergio Mottura

Civitella d'Agliano

Vigneti località Poggio della Costa

Golden yellow with amber highlights. Candied citrus, flowers, fruit. Savory, fresh, honeyed and buttery notes.

"Muffo" is produced from grapes from the "Umbrico" and "Mecone" vineyards. Due to their low position, during autumn they are enveloped by mists from Lake Alviano that allow noble molds to develop on the grapes.



<label>Soil:</label>na
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Vinification between Christmas and the end of the year with fermentation in temperature-controlled stainless steel. Aged in oak barrels for about 12 months, then 6 in bottle.
<label>Sulfur dioxide:</label>na

Vigneti Umbrico e Mecone

Straw yellow. Citrus, flowers, mineral notes. Fresh, intense, acidic, savory.

The name Passerina according to some derives from the small size and sweetness of the berries, which are highly sought after by greedy birds. It is a very hardy, disease-resistant variety with excellent production capacity. There are two main biotypes of this grape in the Marche region. The most common has leaves with five lobes, the small conical cluster has a few small berries and a soft color. The other biotype, on the other hand, is characterized by a large and compact cluster, the berries are larger and oval, and the leaves have three lobes.

The name Passerina according to some derives from the small size and sweetness of the berries, which are highly sought after by greedy birds. It is a very hardy, disease-resistant variety with excellent production capacity. There are two main biotypes of this grape in the Marche region.

<label>Soil:</label>Red clays
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>4000 strains per hectare
<label>Average production per ha:</label>70 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel at controlled temperature (below 16°C). Aging in steel for 6 months, then 3 months in bottle.
<label>Sulfur dioxide:</label>na

Passerina del Frusinate Igt

Passerina

Alberto Giacobbe

Olevano Romano

Intense ruby red. Menthol, red fruit jam, spice, tobacco, licorice, bitter cocoa. Tannic, almondy.

The Nero Buono grape variety owes its name to the dark color of the grapes, is found mainly in the area of Cori, southeast of Rome, and according to legend was brought here by the Roman statesman Cincinnatus in the fifth century B.C. The vineyards stand at an altitude of 500 meters on volcanic soil, factors that allow optimal growth of the plants, even of different biotypes. Production of Nero Buono is highly variable because the plants grow constantly, and growers must manage the vineyards by removing leaves five times a year.

The Nero Buono grape variety owes its name to the dark color of the grapes; it is found mainly in the Cori area, southeast of Rome, and according to legend was brought here by the Roman statesman Cincinnatus in the fifth century B.C. The vineyards stand at an altitude of 500 meters above sea level on volcanic soil, factors that allow optimal growth of the plants, including those of different biotypes.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>undefined
<label>Vine density:</label>undefined
<label>Average production per ha:</label>na
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Lazio Igt

Nero Buono

Marco Carpineti

Cori

Vigneti Marco Carpineti

Bright straw yellow. Tropical fruits, citrus, notes of herbs, flowers, chalk and minerals, hints of honey. Full, fresh, savory.

"Poggio della Costa" is the name of the cru from which the Grechetto grapes come. It is a local grape variety grown using natural resources and without the use of chemicals, and is considered among the most expressive in the area.

<label>Soil:</label>Clayey and medium-textured
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>7 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in steel at controlled temperature. Aging, again in steel, for 6 months on the lees, then 2 in bottle.
<label>Sulfur dioxide:</label>na

Straw yellow. Tropical fruit, roasted hazelnut, herbs, pepper, flowers. Soft, fresh, savory notes.

Although it is a white grape, it gets its name from the red color of the skin, which turns pinkish when the clusters are ripe. In various areas of Lazio and Umbria it is also called Roscetto but it is not an official name. Rossetto is believed to be synonymous with Trebbiano Giallo but according to producers they are two different grape varieties, just as the theory that Greco Bianco and Rossese are identical is unfounded.

<label>Soil:</label>Crumbly, skeleton-rich
<label>Average vineyard age:</label>16 years old
<label>Estensione del vigneto:</label>6 ha
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>4200 strains per hectare
<label>Average production per ha:</label> 60 q
<label>Harvest time:</label>Late September
<label>Vinification and ageing:</label>Selection of grapes and cryomaceration for 8 hours. Fermentation in stainless steel at 13-15°C. Malolactic fermentation and aging in barrique for 4 months, then in bottle for about 4 more, depending on the vintage.
<label>Sulfur dioxide:</label>na

Rossetto

Famiglia Cotarella

Vigneti Tenuta Montiano

Castiglione in Teverina

Consistent amber yellow. Candied fruit, honey, ripe apricot, dates and flowers. Sweet and smooth, iodized minerality, light caramel note.

The area in which Moscato di Terracina grows is in the southern coastal area of Lazio, particularly in the valleys of the Ausoni Mountains. The climate is Mediterranean, and vineyards are planted from sea level up to more than 800 meters with western exposure. Vineyards were already present in these areas in ancient Rome, but they declined as early as Pliny's time, and in the following centuries the areas were less and less cultivated partly because of deforestation and the formation of swamps. They were rehabilitated around 1930, with total recovery of the land and new development of vineyards.

The area in which Moscato di Terracina grows is in the southern coastal area of Lazio, particularly in the valleys of the Ausoni Mountains. The climate is Mediterranean, and vineyards are planted from sea level up to more than 800 meters with western exposure.

<label>Soil:</label>Medium texture with predominance of red clays
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>6000-7500 strains per hectare
<label>Average production per ha:</label>75q
<label>Harvest time:</label>Late harvest
<label>Vinification and ageing:</label>Withering and brief cryomaceration and fementation in temperature-controlled steel. Aging in the same containers for 6 months, then 3 months in bottle.
<label>Sulfur dioxide:</label>na

Moscato di Terracina Passito Doc

Moscato di Terracina

Cantina Sant'Andrea

Vigneti località Campo Soriano

Terracina

Faint straw yellow. Fruit, Mediterranean scrub. Balanced, mineral, persistent.

Bellone grows almost exclusively in the countryside of Cori, southeast of Rome, on volcanic soil, the most suitable for this grape variety. During the 20th century, Bellone was almost forgotten by farmers because of its low productivity, and currently the production of monovarietal wines is difficult because of the limited number of plants and growing together with other varieties. A grape variety already known in ancient Rome, it was described by Pliny and then called Uva Pantastica or Uva Pane. It is a vigorous vine, growing fast and sprouting early, and should be kept under control because of its tendency to produce many leaves and small clusters. Because of its high susceptibility to botrytis cinerea, producers must pick the clusters as soon as the mold covers them.

Bellone grows almost exclusively in the countryside of Cori, southeast of Rome, on volcanic soil, the most suitable for this grape variety. During the twentieth century, Bellone was almost forgotten by farmers because of its low productivity, and currently the production of monovarietal wines is difficult because of the limited number of plants and growing together with other varieties.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>undefined
<label>Vine density:</label>undefined
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Bellone

Straw yellow with golden hues. Fresh grass, flowers, spices(star anise), fruit, honey. Fresh, mineral, smooth.  

Frascati Superiore is grown in the central part of Lazio where the Albani hills rise. They were formed by ancient volcanoes, and eruptions over the millennia deposited layers of fertile material, forming lake basins and the hills on which the vineyards currently stand. The vine was cultivated since the time of the ancient Romans, thanks to the temperate climate and the nature of the soil, Marcus Pontius Cato known as the Censor was one of the first to set the rules for the cultivation of Frascati Superiore.

Frascati Superiore is grown in the central part of Lazio where the Albani hills rise. They were formed by ancient volcanoes, and eruptions over the millennia deposited layers of fertile material, forming lake basins and the hills on which the vineyards now stand.

<label>Soil:</label>Basaltic volcanic, rich in minerals
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot and spurred tail counter-espalier
<label>Vine density:</label>4000 strains per hectare
<label>Average production per ha:</label>80 q
<label>Harvest time:</label>September
<label>Vinification and ageing:</label>Fermentation in steel at controlled temperature. Aging, again in steel, for 4 months, then 3 months in bottle.
<label>Sulfur dioxide:</label>na

Frascati Superiore Riserva Docg

Bombino Bianco

Malvasia del Lazio

Greco

Merumalia

Vigneti Merumalia

Frascati

Deep garnet red. Berries, ripe fruit, flowers, menthol notes, tea, tobacco, slightly balsamic, cocoa, spices, humus. Fresh, tannic, glyceric notes.

The name "Cirsium" comes from the field thistle. The wine is produced from a Cesanese di Affile vineyard of about 1 hectare, which was planted in 1953. The production of the wine is very accurate right from the manual harvest, with manual selection of the bunches with discarding of imperfect grapes.

<label>Soil:</label>na
<label>Average vineyard age:</label>68 years old
<label>Estensione del vigneto:</label>1 ha
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in stainless steel at controlled temperature (below 25°C) with maceration for about 15 days. Aging in French oak barrels, on fine lees, for about 18 months with regular bâtonnages. Further aging in bottle for at least 2 years.
<label>Sulfur dioxide:</label>na

Cesanese di Olevano Romano Riserva

Cesanese di Affile

Damiano Ciolli

Dark ruby red with garnet highlights. Fresh fruit, red fruit, apricot, berries, eucalyptus, smoky note. Full, persistent, velvety tannin, fresh.

Silene is named after Silene Vulgaris, a flower very common in the Olevano Romano countryside. The wine is made from a selection of Cesanese di Affile grapes grown in four vineyards planted at different times.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>undefined
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Cesanese di Olevano Romano Doc

Bright golden yellow. Tropical fruit, vanilla and citrus notes. Balanced, smooth, generous, notes of honey and dried apricots.

"Stillato Lazio Passito" is made from Malvasia del Lazio. The grape variety, which in the 1900s was little considered and played a marginal role in wine production, was rediscovered and strongly cultivated in the early years of the 21st century. The grapes have a very pleasing to the eye, pyramidal cluster of medium to large size with small, round berries. It is also called Malvasia Puntinata because of the brown dots present on the skin. It is a very delicate variety, easily attacked by botrytis and prone to powdery mildew. It can easily overripe and thus totally lose its acidity, so it must be kept under control to harvest it at the right time given its low productivity. From DNA studies, Malvasia Puntinata turns out to be a natural cross between Moscato di Alessandria and Schiava Grossa, both of which are related to Moscato D'Asburgo, which therefore turns out to have a brotherhood with Malvasia Puntinata.

"Stillato Lazio Passito" is made from Malvasia del Lazio. The grape variety, which in the 1900s was little considered and played a marginal role in wine production, was rediscovered and strongly cultivated in the early years of the 21st century. The grapes have a very pleasing to the eye, medium to large pyramidal cluster with small, round berries.

<label>Soil:</label>na
<label>Average vineyard age:</label>25 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot and spurred cordon
<label>Vine density:</label>4000 strains per hectare
<label>Average production per ha:</label>40 q
<label>Harvest time:</label>Early November
<label>Vinification and ageing:</label>On-plant drying of the grapes. Cryomaceration and reduction fermentation in steel at a controlled temperature of 11-14 °C. Aging on fine lees in steel for 12 months.
<label>Sulfur dioxide:</label>na

Lazio Passito Igt

Principe Pallavicini

Vigneto Le Marmorelle

Transparent ruby red. Citrus, fruit, chocolate, tobacco, sweet spices. Fresh, savory, slightly tannic, persistent.

The name of the grape variety "Gaglioppo" comes from a Greek word meaning "beautiful foot," in fact the clusters when ripe are very full-bodied and florid. It is a grape variety with noble origins, among the oldest in Italy, and according to some people with Gaglioppo grapes in ancient times was produced Krimisa, the wine that was the reward for the winners of the Olympic games. Some recent DNA studies, have revealed that Gaglioppo is a natural cross between Sangiovese and Montonico, and turns out to have a brotherhood with Frappato.





The name of the grape variety "Gaglioppo" comes from a Greek word meaning "beautiful foot," in fact the clusters when ripe are very full-bodied and florid. It is a grape variety of noble origins, among the oldest in Italy, and according to some people with Gaglioppo grapes in ancient times was produced Krimisa, the wine that was the reward for the winners of the Olympic games.

<label>Soil:</label>Limestone-clay
<label>Average vineyard age:</label>6 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Espalier with guyot pruning
<label>Vine density:</label>4000 strains per hectare
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Spontaneous fermentation in concrete tanks. Aging in 25hl oak barrels for 15 months.
<label>Sulfur dioxide:</label>30 mg/l

Lecinaro del Frusinate Igt

Gaglioppo

Palazzo Tronconi

Arce

Vigneti Palazzo Tronconi

Straw yellow. Mineral, spice, citrus notes. Fresh, savory, persistent.

The Maturano vine is an ancient native Latium grape variety, oroginary of the Val di Comino, recently rediscovered thanks to a project of Arsial(Regional Agency for the Development and Innovation of Agriculture in Latium). Maturano is an averagely vigorous variety that has a medium-sized cluster with one or two wings, with sparse, round berries and a bluish-black color.

The Maturano vine is an ancient native Latium vine, oroginary of the Val di Comino, recently rediscovered thanks to a project of Arsial(Regional Agency for the Development and Innovation of Agriculture in Latium).

<label>Soil:</label>Volcanic
<label>Average vineyard age:</label>Implantation of 2013 - 2014
<label>Estensione del vigneto:</label>4.5 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>3500 strains per hectare
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in cement tanks, without maceration with the skins. Aging in cement tanks for a few months on fine lees. No clarification or filtration.
<label>Sulfur dioxide:</label>na

Maturano del Frusinate Igt

Dark ruby red. Candied sour cherries, herbs, balsamic notes of eucalyptus, almond and sweet spices, vegetal notes. Fresh, intense tannin, bitterish and spicy notes.

Capozzano is made from 100% Cesanese di Affile grapes, an indigenous variety grown on mainly calcareous soils. The vineyards stand at an altitude of 600 meters, from low yields are cultivated with the application of the most modern production techniques.

<label>Soil:</label>Calcareous, locally marly and arenaic
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel (24-26°C) with maceration on the skins for three weeks and daily pumping over. Aging in barrels for 18 months.
<label>Sulfur dioxide:</label>na

Cesanese di Affile Riserva Doc

Formiconi

Affile

Vigneti Formiconi

Discharge red with violet hues. Flowers, red fruits, spicy notes. Fresh, elegant, juicy, balanced, persistent.

<label>Soil:</label>Loose with calcareous sediment
<label>Average vineyard age:</label>5 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Espalier, simple Guyot
<label>Vine density:</label>3500 strains per hectare
<label>Average production per ha:</label>70 q per ha
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Maceration in contact with the skins followed by spontaneous fermentation of about 20 days. Aging of 4 months in stainless steel. No filtration or clarification.
<label>Sulfur dioxide:</label>na

Deep golden yellow. Flowers, hints of hazelnut, cider, green tea, quince, mineral notes. Sour, citrusy, slightly savory.

Because of the Bellone grape's ability to be able to produce both dry and sweet wines, Nzù, which means "together" in the local dialect, is produced. The grape variety was already known in ancient Rome, and winemaking techniques are also ancient; the grapes are fermented and aged in very large terracotta amphorae, always in contact with the fine lees, before being bottled and left to rest for a year.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Backrest
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Between late September and early October
<label>Vinification and ageing:</label>Spontaneous fermentation in 450l and 700l terracotta amphorae. Aging in the same, on fine lees for about 8 months, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Golden yellow. Apple, citrus, flowers. Fresh, persistent.

The Bellone vine was known as early as Roman times, and was described by Pliny. Almost forgotten in the 20th century, it currently has very limited cultivation. Kius Brut, vinified with the Metodo Classico, is the only sparkling wine made from Bellone, due to the ability of these grapes to adapt very well to the production of both dry and sweet wines.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Backrest
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late August
<label>Vinification and ageing:</label>Fermentation in temperature-controlled steel and aging, also in steel, until April of the year following the harvest. Foaming according to the classic method and aging in bottle for 24 months.
<label>Sulfur dioxide:</label>Less than 56 mg/l

Vino Spumante di Qualità Metodo Classico

Bright golden yellow. Quince, apricot, flowers, honey, notes of cut grass. Citrusy, enveloping, slightly saline, almondy.

Fregellae Frusinate is made from three grape varieties. Forty percent is composed of Pampanaro, a grape already described in 1881 that grows in small vineyards especially in the Comino Valley, has a medium-sized conical cluster with elliptical green berries with a depression, called umbilicus, at the end. Thirty percent is composed of Maturano grapes, growing between the Comino Valley and the Liri Valley, with very limited production. The remaining 30 percent is made up of Capolongo grapes, which have been grown in the Frusinate area since ancient times and are being recovered in recent decades, and cultivation is very limited. It germinates late and this allows it not to be damaged by spring frosts, it adapts very well to the climate and grows free-range on compact soils.

Fregellae Frusinate is made from three grape varieties. Forty percent is composed of Pampanaro, a grape already described in 1881 that grows in small vineyards especially in the Comino Valley, has a medium-sized conical cluster with elliptical green berries with a depression, called umbilicus, at the end.

<label>Soil:</label>Limestone-clay
<label>Average vineyard age:</label>6 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>espalier with guyot pruning
<label>Vine density:</label>4000 strains per hectare
<label>Average production per ha:</label>70 q
<label>Harvest time:</label>Mid-September
<label>Vinification and ageing:</label>Spontaneous fermentation in cement with maceration on the skins (of Pampanaro alone) for 20 days. Malolactic fermentation and aging in 500l acacia barrels for 12 months.
<label>Sulfur dioxide:</label>Less than 39 mg/l

Capolongo

Pampanaro

Straw yellow. Mediterranean stain, herbs, notes of mint and anise. Intense, variegated, floral.

Hum is the only Muscat to be dry and is made from grapes harvested at different times of ripening, cryomaceration and fermentation occur separately, then the wines are blended and aged. Moscato di Terracina is grown along the coast in the province of Latina, the proximity to the sea means that the vineyards grow on salt-rich soils and are subject to hot winds and sea breezes. It was once thought that this grape variety was related to Moscato Bianco and Moscato di Alessandria, but recent genetic studies have found that Moscato di Terracina has no connection to the other "Moscato" varieties.  


Hum is the only Muscat to be dry and is made from grapes harvested at different times of ripening, cryomaceration and fermentation occur separately, then the wines are blended and aged. Moscato di Terracina is grown along the coast in the province of Latina, the proximity to the sea means that the vineyards grow on salt-rich soils and are subject to hot winds and sea breezes.

<label>Soil:</label>Red clays
<label>Average vineyard age:</label>50 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot
<label>Vine density:</label>7000 strains per hectare
<label>Average production per ha:</label>70 q
<label>Harvest time:</label>35% of the grapes in mid-September, 50% in late September, and 25% in early October.
<label>Vinification and ageing:</label>Separate vinification with cryomaceration for 6-8 days and spontaneous fermentation in stainless steel at a controlled temperature of 16-18°C. Blending and aging on fine lees, again in steel, for about 4 months with periodic bâtonnage. Further aging in bottle for 6 months.
<label>Sulfur dioxide:</label>na

Moscato di Terracina Doc

Deep golden yellow. Tropical fruit, flowers, musk, spices, honey and hints of candied ginger. Dry, balanced between savory and acid, full-bodied.

Greco Moro is used almost exclusively by Marco Carpineti for wine production and owes its name to the very dark color of the berries when ripe. The grape has low yields, is very susceptible to disease, and also because of the very compact cluster is easily attacked by botrytis, which can overwhelm it in a very short time, especially in the fall on wetter days.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Backrest
<label>Vine density:</label>4500/5000 vines per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Between late September and early October
<label>Vinification and ageing:</label>Cryomaceration and fermentation in temperature-controlled stainless steel. Aging in bottle for about 1 year.
<label>Sulfur dioxide:</label>na

Greco Moro

Bright golden yellow. Flowers(rosehip), citrus and wild strawberries, brioche bread. Fresh, punchy, savory.

The Nero Buono grape variety takes its name from grapes that have a very dark color. It grows mainly near Cori, southeast of Rome, an area with ideal characteristics; the vineyards are planted on volcanic soil at an altitude of 500 meters. The vine almost disappeared, has been recovered and "Kius" is the result of long experimentation, which makes this sparkling wine the only one produced with Nero Buono grapes.



<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Backrest
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Fermentation in temperature-controlled steel and aging, also in steel, until April following the harvest. Foaming according to the classic method and aging in bottle for 30 months.
<label>Sulfur dioxide:</label>Less than 55 mg/l

Bright ruby red. Sweet spices, ripe red fruit, herbs, cocoa, hints of underbrush, balsamic notes. Powerful, elegant, balanced, persistent.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Backrest
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>October
<label>Vinification and ageing:</label>Maceration for about 15 days at controlled temperature. Aging in barrels for 24 months.
<label>Sulfur dioxide:</label>na

Montepulciano

Ruby red don garnet highlights. Aromatic herbs, sandalwood, sulfur notes, caramel, slightly balsamic. Tannic, balanced, balsamic.

''Torre del Piano'' is made from Cesanese di Affile grapes; the vineyard stands on volcanic soils at the foot of the Ernici Mountains, ideal for vine growth.

<label>Soil:</label>Volcanic
<label>Average vineyard age:</label>35 years old
<label>Estensione del vigneto:</label>4.5 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>3400 strains per hectare
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>Late October
<label>Vinification and ageing:</label>Fermentation in stainless steel with maceration for 10 days. Aging in 20hl oak barrels for 8 months, then about 3 months in bottle.
<label>Sulfur dioxide:</label>na

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