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.
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.
Deeply ruby coloured with rich aromas of mulberries, blackcurrants, vanilla, cinnamon and a delicate tobacco note. Dry, rich and full-bodied palate, with a persistent taste of ripe fruits, it has a well balanced and spicy aftertaste.
Serve at 18 - 20 °C with cold cut and salami. Ideal with spicy dishes and creamy textured but intensely flavoured cheeses.