“Because the vine always leaves its mark on the landscape. And wine should be the sensory summary of it that gives the drinker a perception of the natural and human soul of the place that gave rise to it.”
F. BEVILACQUA — GENIUS LOCI, IL DIO DEI LUOGHI PERDUTI
“Because the vine always leaves its mark on the landscape. And wine should be the sensory summary of it that gives the drinker a perception of the natural and human soul of the place that gave rise to it.”
F. BEVILACQUA — GENIUS LOCI, IL DIO DEI LUOGHI PERDUTI
BIANCO
Name:
Lazio IGP Bianco
Area of production:
Trevinano (VT), Northern Lazio
Soil:
sedimentary units, gravelly, primarily clayey-sandy texture
Altitude:
550/600 metres above sea level
Exposure:
North and West
Grape varieties:
Procanico and other autochthonous varieties.
Training system:
Double and single Guyot
Plant density per hectare:
7000 / 5500
Year planted:
1970 / 2009 / 2015
Yield per hectare:
60 quintals
Vinification system:
direct pressing of the grapes and alcoholic fermentation of the first-pressing must in steel fermenting vats
Maturing:
12 months in steel vats
Aging:
12 months in the bottle
Bottles produced per year:
2000
MOSCATO
Name:
Lazio IGP Moscato Bianco
Area of production:
Trevinano (VT), Northern Lazio
Soil:
sedimentary units, gravelly, primarily clayey-sandy texture
Altitude:
550/600 metres above sea level
Exposure:
North and West
Grape varieties:
Moscato Bianco
Training system:
Double and single Guyot
Plant density per hectare:
7000 / 5500
Year planted:
2009 / 2015
Yield per hectare:
60 quintals
Vinification system:
direct pressing of the grapes and alcoholic fermentation of the first-pressing must in steel fermenting vats
Maturing:
12 months in steel vats
Aging:
12 months in the bottle
Bottles produced per year:
1000
AMBRATO
Name:
Lazio IGP Bianco
Area of production:
Trevinano (VT), Northern Lazio
Soil:
sedimentary units, gravelly, primarily clayey-sandy texture
Altitude:
550/600 metres above sea level
Exposure:
North and West
Grape varieties:
Moscato Bianco, Procanico and other autochthonous varieties
Training system:
Double and single Guyot
Plant density per hectare:
7000 / 5500
Year planted:
1970 / 2009 / 2015
Yield per hectare:
60 quintals
Vinification system:
maceration of the grapes on the skins in 10 q tubs; the rest of the grapes are pressed, and alcoholic fermentation takes place in steel fermenting tanks. The masses are assembled after malolactic fermentation, which takes place in the spring after the harvest
Maturing:
12 months in steel vats
Aging:
12 months in the bottle
Bottles produced per year:
2500
AMAI
Name:
Lazio IGP Rosato
Area of production:
Trevinano (VT), Northern Lazio
Soil:
sedimentary units, gravelly, primarily clayey-sandy texture
Altitude:
550 metres above sea level
Exposure:
North and West for the white grape varieties – West for the red grape varieties
Grape varieties:
Procanico, Sangiovese and other autochthonous varieties
Training system:
bush trained with stakes and double Guyot
Plant density per hectare:
5500
Year planted:
2015
Yield per hectare:
60 quintals
Vinification system:
for the red grape varieties: grapes partially destemmed; alcoholic fermentation takes place in 10 q tubs, plunged down three times a day by hand. For the white grape varieties: direct pressing of the grapes and alcoholic fermentation of the first-pressing must in steel fermenting vats. The masses are assembled after malolactic fermentation, which takes place in the spring after the harvest
Maturing:
12 months between fibreglass tanks and steel vats
Aging:
12 months in the bottle
Bottles produced per year:
3000
ROSSO
Name:
Lazio IGP Rosso
Area of production:
Trevinano (VT), Northern Lazio
Soil:
sedimentary units, gravelly, primarily clayey-sandy texture
Altitude:
600/650 metres above sea level
Exposure:
South-West
Grape varieties:
Grechetto Rosso, Sangiovese, Ciliegiolo and other autochthonous varieties
Training system:
bush trained with stakes
Plant density per hectare:
7000
Year planted:
1970 / 2009
Yield per hectare:
50/60 quintals
Vinification system:
grapes partially destemmed, alcoholic fermentation in 10 q tubs, plunged down three times a day by hand
Maturing:
24 months in fibreglass tanks
Aging:
12 months in the bottle
Bottles produced per year:
3500
NERO
Name:
Lazio IGP Rosso
Area of production:
Trevinano (VT), Northern Lazio
Soil:
sedimentary units, gravelly, primarily clayey-sandy texture
Altitude:
600/650 metres above sea level
Exposure:
South-West
Grape varieties:
Grechetto Rosso
Training system:
bush-trained with stakes
Plant density per hectare:
7000
Year planted:
1970 / 2009
Yield per hectare:
50/60 quintals
Vinification system:
grapes partially destemmed, alcoholic fermentation in 10 q tubs, plunged down three times a day by hand
Maturing:
24 months in fibreglass tanks
Aging:
24 months in the bottle
Bottles produced per year:
1500
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