Of volcanic origins rich in potassium, phosphorous and other micro elements. Though well draining, this type of soil retains sufficient moisture to sustain the vine even in times of drought. The high concentration of minerals in the soil favours the production of top quality fruit.

These are situated on the hills in the Castelli Romani area to the South of Rome.

After destemming, the whole berries are cold macerated for 48/72 hours and then the very soft pressing of the pomace is followed by a slow, cool temperature- controlled fermentation. The wine is left in stinless steel vats to mature for a few months before bottling.

Bright pale straw colour with a light greenish hue. Quite aromatic and fruity on the nose. Dry and fresh on the palate, it has a persistent apple and tropical fruit-like aroma with lightly mineral overtones.

It is ideal to be served lightly chilled as an aperitif or with grilled vegetables. Crostini, bruschette, all pasta and rice dishes. Ideal with white meats and fish.