GRAPES AND VINEYARD
With the aim of obtaining a wine that could best represent the great
potential of the Lazio vineyard we decided to focus our attention on the Syrah variety.
The care of the individual plants, with particular reference to the breeding system and the containment of production, allow us to obtain grapes of great balance, both from the sugar and the phenolic point of view.

THE VINIFICATION
Immediately after harvesting and subsequent pressing, the grapes are sent to one
cold pre-maceration phase for 4 or 5 days at a temperature of 18-20 ° C.
This technique best enhances the natural characteristic of freshness and fragrance of the fruit. Subsequently the fermentation continues at a temperature of 25-27 ° C.
After alcoholic fermentation, the wine is placed in second barriques
passage for a period of 5 months, where it also carries out malolactic fermentation.

THE WINE
Intense colored wine with purple reflections, the perfume is enhanced by its hints of fresh fruit, cherry with spicy notes that blend with great balance and elegance with those of vanilla and sweets given by the wood. The taste is enveloping, silky, with soft tannins and a rich and persistent finish.

Grapes: 100% Syrah

Production area: Lazio region

Vineyard surface: 8 Ha

Vineyard altitude: 300 meters a.s.l.

Soil type: Sandy, medium texture

Training system: Spurred cordon

Strain density: 5,000 per Ha

Production per hectare: 65 quintals

Grape yield in wine: 65%

Average age of vines: 15 years

Harvest period: first half of September

Vinification: Maceration on the skins

Alcoholic fermentation: In stainless steel for 15 days

Malolactic fermentation:
Entirely carried out

Aging:
2nd passage barriques for 5 months