Name: 'Moro' Lazio Igt
Brand: Marco Carpineti
Price: 14.9 EUR
Availability: InStock

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.

Il Greco Moro viene utilizzato quasi esclusivamente da Marco Carpineti per la produzione di vino e deve il nome al colore molto scuro degli acini quando sono maturi. L'uva ha poca resa, è molto soggetta alle malattie, e anche a causa del grappolo molto compatto è facilmente attaccabile dalla botrytis, che la può sopraffare in brevissimo tempo, specialmente in autunno nei giorni più umidi. 

<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

Lazio Igt

Greco Moro

Bottiglia

Marco Carpineti

Italia

Vigneti Marco Carpineti

Lazio

Valle del Sacco

Cori

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

Vino Spumante di Qualità Metodo Classico

Nero Buono

Acciaio

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

Bellone

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

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

Barrique

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

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

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