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. Rich grapey nose with nutty overtones. Creamy, soft palate with rich and persistent fruity and minerally flavours.

It is ideal to be served lightly chilled as an aperitif or with delicate but intense starters, bruschette, crostini and pizza. Excellent with white meats. Fish and medium matured cheeses.