Colle Ticchio

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DRY RED WINE - CESANESE DEL PIGLIO D.O.C.G.

Colle Ticchio is a wine with Cesanese Comune and Affile grapes. The grapes are carefully vinified in order to have a great colour and aromas extraction.
Fermentation on the grapes skin, with periodical pumping over and delestage, maceration for 10-15 days at controlled temperature 24-25°C.
Manolactic fermentation in stainless steel thermo controlled temperature tanks. Refining in stainlees steel tanks.

AGRONOMIC CHARACTERISTICS
Vine location: Anagni (Fr)
Blend: Cesanese di Affile / Cesanese Comune
Vine density: 3.400 vinestock/ha
Harvest: october

WINEMAKER’S NOTES
Fermentation on the grapes skin, with periodical pumping over and delestage, maceration for 10-15 days at controlled temperature 24-25°C. Manolactic fermentation in stainless steel thermo contreolled temperature tanks. Refining in stainlees steel tanks

ORGANOLEPTIC ANALYSIS
Alcool 13%
Colour: ruby red.
Fragrance: ripe fruit.
Taste: smooth and with an average struscture.

GASTRONOMY
Food pairings: it can be drunk throughout the meal and is perfect for regional cuisines
Serving temperature: 16-18°C.


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San Magno

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DRY RED WINE - CESANESE DEL PIGLIO D.O.C.G.

San Magno is a wine 100% Cesanese grapes (85% Cesanese d’affile 15% Cesanese commune). The grapes are carefully selected in the wineyards, located in selected micro areas in Anagni. Fermentation on the grapes skin, with periodical pumping over and delestage, maceration for 18 -24 days at controlled temperature 25-28°C. Malolactic fermentation in stainless steel thermo controlled temperature tanks. Refining in french oak barriques for 15-16 months before to be bottled. It can be drink after many years after bottling.

Organoleptic analysis
Colour: intense ruby red
Fragrance: floreal notes and spices
Taste: smooth and with a great structure, persistent and aromatic with the typical notes of the refining in barriques.

Gastronomy
Food pairings: lamb, wild boar, grilled and roasted meats.
 
Serving temperature:  15-16°C.


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OttavoCielo

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DRY RED WINE - CESANESE DEL PIGLIO SUPERIORE D.O.C.G.

Selection of micro little area in the "historic" vineyard of Cesanese del Piglio. After summer pruning and subsequent thinning, the harvest is done with careful selection of the grapes. The 60% of the production is aged for 12 months in classic barriques and the other 40% in large wooden barrels from 3000 liters, according to ancient tradition; the cycle is completed with the subsequent aging in the bottle until its commercialization. Featuring a deep ruby color and intense. Fine wine and elegant. Smell complex: blackberries, raspberries and other berries fused with notes of spices reminiscent of the sweet scents of vanilla. On the palate is dominated by ripe red fruit, well structured and deep with a medium acidity, elegant tannins and long finish that “cuddle” and wraps the palate.

It is ideal in combination with aged meats and cheeses.
Serve at 18-20°C in large glasses, in order to appreciate the full set of perfumes, after uncorked and decanted a few hours before.


Ottavocielo

Passerina del Frusinate

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DRY WHITE WINE - LAZIO BIANCO I.G.P.


Passerina del Frusinate is a dry white wine made from indigenous grapes, characterized by a lively and fruity fragrance and a dry flavor that recalls the scents of the earth.

Winemaker’s notes  
Short cryomaceration on the grapes skin, gentle press of the lies, fermentation for 18 - 25 days at 17°C. with repeated replacements. Constant maintenance in stainless steel thermo controlled temperature tanks  at  di 10°C.

Organoleptic characteristics
Colour: straw yellow with green reflections
Fragrance: fruity, smooth and aromatic
Taste: clear, clean, fresh, full body.

Gastronomy
Food pairings: first courses, crustaceans, shellfish and fresh cheese.

Serving temperature: 12-14°C.


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Colle Sape

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DRY WHITE WINE - LAZIO BIANCO I.G.P.

Colle Sape is a blend of Malvasia comune and puntinata, Trebbiano, Chardonnay and Sauvignon Blanc grapes. The grapes are carefully transported in Corte dei Papi, where they are vinified in order to preserve all the fragrances, the aromas and the organoleptic charatteristics of the grapes. Short cryomaceration on the grapes skin, gentle press of the lies, fermentation for 12 days at 18°C and refining on steel for five months.

AGRONOMIC CHARACTERISTICS
vine location:Ceprano (Fr).
Blend:Malvasia, Trebbiano Toscano
Chardonnay, Sauvignon Blanc
Vine density:3.400 vinestock/ha
Harvest october

WINEMAKER’S NOTES
Short cryomaceration on the grapes skin, gentle press of the lies, fermentation for 12 days at 18°C. Constant maintenance in stainless steel thermo controlled temperature tanks at di 10°C.

ORGANOLEPTIC ANALYSIS
Alcool: 12,5%
Colour: straw yellow with green reflections.
Fragrance: fruity, smooth and aromatic
Taste: clear, clean, fresh, full body

GASTRONOMY
Food pairings: first courses, shellfish, fresh
cheese
Serving temperature: 12-14°C.


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Passito

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PASSITO - CESANESE DEL PIGLIO GRAPES

Exquisite “passito”  (sweet raisin wine) from clusters of Cesanese del Piglio that have been withering on the vine after the branch has been cut. The maceration of the skins takes place in cold and alcoholic fermentation in steel, at a controlled temperature, which is stopped when the sugar residue is equal to 150 grams per liter.
Result is a sweet ruby red color tending to garnet, with good concentration. Its impact on the palate is warm and soft with good acidity and discreet permanence.

Organoleptic analysis
Colour: red purple color with ruby
Bouquet: delicate with hints of berries and red apple
Taste: light sweetness balanced by sour note, large and persistent.

Gastronomy
Food pairings: Excellent with all kinds of sweets, pastries and baked goods like cookies with coconut, almond, pistachios and filled with cream and jam.

Serving temperature: 10-18 ° C


Passito

Spumante Corte dei Papi

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DRY RED WINE - CESANESE DEL PIGLIO D.O.C.G.

CLASSIC METHOD “CHAMPENOISE” - BRUT

Sparkling wine obtained from Cesanese grapes, made with the classic method “Champenoise”. The grapes, after a soft pressing, rest at a low temperature for a short period of time, which is useful to the dissolution of the flavors in the must, thus getting the pink color typical of "onion skin". The preparation of the cuvée is in the spring following the harvest and maturation in contact with the lees for at least 24 months, followed by 3 more months after disgorgement. The sparkling wine produced in this way can assume a bright color with a fine and persistent “perlage”; on the palate reminds us of the fruit flavors of black cherry and red cherry with pleasant acidity due to natural carbon dioxide.

Gastronomy: Excellent with shellfish, fish and raw fish soup too spicy. It goes well with the pizza and with salami. Excellent companion as an aperitif.

Serving temperature: 8 – 10 °C


Spumante