Name: 'Palmieri' Lecinaro del Frusinate Igt
Brand: D.S. bio
Price: 25.5 EUR
Availability: InStock

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

Lecinaro del Frusinate Igt

Lecinaro

Vasca d'acciaio

D.S. bio

Valle del Liri

Sora

Lazio

Italia

Vigneti località Pescosolido e Forcella

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

Vasca di cemento

Bottiglia

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

Sangiovese

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

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