| Winemaker |
Antonio Pulcini |
| Grape Variety |
Syrah. |
| Soil Type |
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. |
| Vineyards |
These are situated on the hills in the Castelli Romani
area to the South of Rome. |
| Vinification |
The grapes are harvested and selected by hand. The
first fermentation of the must is temperature-controlled
and the skins are left in contact with the must for
several days. After the soft pressing of the pomace
the wine completes its fermentation in barriques, maturing
for a further 4/6 months before being bottled. |
| Tasting Notes |
Deeply ruby coloured with purple hints. Softly fruity
and aromatic on the nose. Dry rich and full-bodied palate,
with a persistent taste of blackcurrants, blackberries,
black pepper, thyme and bay leaves. |
| Serving |
Serve at 18 - 20 °C with richly sauced pasta dishes
and pulses-based soups. Ideal also with wild boar, spit-roasted
meats and medium matured cheeses. |
