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 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.
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.