Lazio

Montepulciano in purezza i.g.t.
Situated on a hill occasionally traversed by gravel strips, the vineyard “Colle Rosso” comprises 2 hectares of Montepulciano d’Abruzzo. The planting density is 5000 plants per hectare. The training system is guyot.
VINIFICATION: Long maceration on the skins at a temperature of 25°C. During alcoholic fermentation, 2 “delestage” are carried out daily to maximise extraction from the skins. Malolactic fermentation in steel.
MATURATION: In oak barrels for twelve months
REFINEMENT: In bottle for twelve months
COLOUR: Garnet red with ruby reflections
AROMA: Great olfactory impact, intense hints of red fruit (blackcurrant and blackberry) with notes of liquorice
FLAVOUR: A wine of great consistency, warm, rich in tannins and mineral salts

Civitella d’Agliano
Merlot 80%, Montepulciano 20% I.G.T.
Situated on a hill occasionally traversed by gravel strips, the vineyard “Colle Rosso” includes 4 hectares of Merlot and 2 of Montepulciano d’Abruzzo. The planting density varies from 7000 to 5000 plants per hectare depending on the grape varieties and soil conditions. The training system is Guyot.
VINIFICATION: Alcoholic fermentation takes place in steel tanks at a temperature of 28°C. During the maceration period, pumping over and delestage occur several times a day. Malolactic fermentation in steel.
MATURATION: In steel for six months
REFINEMENT: In bottle for two months
COLOUR: Ruby red
AROMA: Evident vegetal notes of tobacco and mint accompanied in the finish by hints of liquorice, pepper and roasted coffee
FLAVOUR: A robust wine with pronounced sapidity, elegant tannins, and good overall persistence

HISTORICAL NOTES
Unlike the Merlot variety already present in the Agro Pontino, Cabernet Sauvignon and Petit Verdot represent the first tangible evidence of viticultural experimentation, started in 1985, which demonstrated their positive adaptation to the Pontine microclimate.
"Madreselva" takes its name from a climbing wild plant with a sinuous growth habit and flowers made up of clusters of multicoloured bell-shaped blooms, which fill the undergrowth of the Pontine area with fragrances.
GRAPE VARIETY AND VINIFICATION
It is a blend in equal parts of Merlot, Cabernet Sauvignon, and Petit Verdot.
The grapes that make up Madreselva are harvested at full ripeness, but at different times.
The Merlot grapes ripen in mid-September, while the Cabernet Sauvignon and Petit Verdot grapes are rather late.
The red vinification of each variety in the blend has a different process, as described in the varietal wine sheets that precede.
Once fermentation is complete, the wines are placed in small oak barrels for 18-20 months, during which the necessary racking takes place. This is followed by blending in the aforementioned proportions.
The bottle aging lasts 8-12 months.
ORGANOLEPTIC ANALYSIS
Bright ruby red with intense concentration; the bouquet has very mature tones of sour cherries and Morello cherries in jam, against a balsamic background.
On the palate, it is of remarkable balance and persistence, with velvety tannins and a return to fruity and balsamic notes.

HISTORICAL NOTES
The grape variety comes from Bordeaux, where it is traditionally used as a minor component
of the blend with Merlot and Cabernet Sauvignon.
Petit Verdot is a late-ripening variety that has found ideal conditions in Agro Pontino, such as
great brightness, persistent sea breeze, and warm soils that allow for full
ripening of the grapes, thus making it possible to offer it in purity, a true rarity at the
national level.
BLEND AND VINIFICATION
Pure Petit Verdot, from very ripe grapes.
Red vinification is partly carried out with submerged cap for the extraction of
the sweeter tannins and partly with pump-overs to achieve a good extraction of colour.
Fermentation lasts with submerged cap for 15 days at a temperature varying
between 26-28°C.
During the initial stages of maceration, "délestage"* is performed to make the tannins
smoother and the colour more stable.
After racking, malolactic fermentation begins, conducted partly in stainless steel and partly in wood.
Aging in barriques for 8-12 months and for 6 months in bottle.
*Délestage: A red winemaking technique that involves the partial racking of the must in
fermentation. It consists of transferring part of the fermenting must to another tank with
a subsequent reintroduction from above back into the original fermenter, with the aim of
oxygenating the fermenting wine and dispersing the pomace evenly in the
tank, thus facilitating a better transfer of anthocyanins (colour) and polyphenols (tannins) from
the skins to the must.
ORGANOLEPTIC ANALYSIS
Ruby violet colour; intense and persistent aromas of small red fruits, cherry, and herbal notes,
such as myrtle and juniper.
Beautiful roundness on the palate, due to soft and velvety tannins, with an elegant structure.
Finish with notes of white pepper and spices.

GRAPE VARIETY AND VINIFICATION
100% Tempranillo.
Obtained from grapes that have reached a rather advanced degree of ripeness, sometimes with
slight drying on the vine.
Vinification begins with a cold maceration for two days at 10° C., in order to
promote greater extraction of aromas from the skins.
Spontaneous and very slow fermentation starting from 16 ° C. up to 24° C. for a duration of
about 15/18 days, with submerged cap and periodic délestages* to oxygenate the yeasts.
An additional phase of maceration occurs on the skins, post fermentation, for another 12/15
days, to extract as much tannin as possible, given that it is a variety with tannins
typically very sweet and never excessive.
Aging in cherry tonneau only for a small fraction that varies from 15 to 20% of the
total, depending on the vintage, while the remaining part is kept in stainless steel
tanks.
*Délestage: A red winemaking technique that involves the partial racking of the must in
fermentation. It consists of transferring part of the fermenting must to another tank with
a subsequent reintroduction from above back into the original fermenter, with the aim of
oxygenating the fermenting wine and dispersing the pomace evenly in the
tank, thus facilitating a better release of anthocyanins (colour) and polyphenols (tannins) from
the skins to the must.
ORGANOLEPTIC ANALYSIS
Very intense colour with fruity hints of raspberry, blackcurrant and aromas of underbrush, enveloped
by a sweet note of ripe cherry.
On the palate, it is rich and very concentrated with spicy and fruity notes, enhanced by a consistent
presence of very sweet tannins.
With a long and persistent aftertaste, it adapts well to long aging in bottle.
HISTORICAL NOTES
Tempranillo is a grape variety of Spanish origin cultivated in Ribera del Duero and Rioja.
A variety that has adapted very well to the ventilated Mediterranean climate and to fresh and
deep soils, such as those of Casale del Giglio, in the area known as "Valle" (formerly "Riserva
Bottacci"), where our "Tempranijo" has found the ideal environment.
These optimal conditions allow for complete phenolic ripening and a
great balance between body and fruit.

HISTORICAL NOTES
The name "Mater Matuta" comes from the ancient Italic deity, goddess of dawn, protector of new life
and fertility.
The worship of this deity was quite widespread in Central Italy and the famous temple
of the ancient city of "Satricum", near Le Ferriere (Latina), was dedicated to her.
GRAPE VARIETY AND VINIFICATION
Syrah (85%) and Petit Verdot (15%)*,
The grapes for both varieties are harvested in excellent ripeness, sometimes
with slight drying for the Syrah.
The vinification involves different techniques for the two grape varieties.
The Syrah ferments with indigenous yeasts using the submerged cap technique for a period
of 18-20 days, during which periodic "délestage" occurs, especially in the initial phases.
The Syrah thus gives the Mater Matuta complexity and character, with sweet tannins and intense
aromas of marasca and spices.
For the Petit Verdot, however, the vinification takes place using pumpovers that allow for
the maximum extraction of tannins and polyphenolic substances.
Thus, a Petit Verdot of great body and structure is born, which lends itself well to long
aging.
After careful racking, where the movement of the pomace occurs only by gravity, the wines
are placed separately in new barriques for 22-24 months.
This is followed by an additional aging of 10-12 months in bottle.
*(indicative percentages, variable depending on the vintage)
ORGANOLEPTIC ANALYSIS
Deep ruby, very dense; on the nose, balsamic notes stand out, then dark coffee beans, violet and
ripe marasca.
Finally, a strong spiciness of coriander, nutmeg, and cinnamon emerges.
The palate envelops and seduces thanks to a perfect tannic structure and a well-integrated
freshness.
Fruity and persistent finish.

Cesanese di Affile d.o.p.
Cesanese: Its etymology derives from “Cesae”, the place of the cut trees, where the ancient and wealthy colonists dedicated themselves to the care of splendid vineyards with unique characteristics.

Cesanese del Piglio superiore aged in Slovenian oak barrels.
The vineyards trained to spur cordon on a clay-limestone soil are planted with low-trained vines to promote water drainage and are cultivated using the most environmentally friendly agricultural practices. The new vineyard planted in 2020, during the full lockdown, will begin to bear its first fruits this year (2022).

Montepulciano and Nero buono di Cori
The dithyramb was a choral song of Ancient Greece recited by the Bacchae, priestesses of Dionysus, a deity primarily associated with the vine, the harvest, and wine. Indeed, the dithyramb was accompanied by wine and theatrical performances considered the first form of ancient Greek tragedy, according to Aristotle. Dithyrambus is a true dedication to Dionysus, born in the cru of Colle Paolino in the Tenuta Capolemole from grapes of Nero Buono and Montepulciano; it is a warm, persistent, alcoholic wine. The extreme rigor in selection and twenty-four months of maturation in barrique celebrate the sacredness of this red wine.

Pure Nero Buono from Cori
Apolide is born from the cru of Tenuta di Ninfa, a peaceful balcony on the slopes of the Lepini Mountains, overlooking Circeo and the Tyrrhenian Sea, open to the winds and with wide temperature variations. Here the Nero Buono vines absorb the strength of sunlight and the silence of the Via Francigena that crosses Tenuta Ninfa. Apolide is a wine obtained solely from Nero Buono grapes, with skilful ageing in barriques. Apolide is a wine that goes beyond its roots, a cosmopolitan wine, with an intriguing aroma and complex body. It is a wine without origin because it encompasses every natural element.

Montepulciano - Cesanese
Tufaliccio takes its name from the Tufaliccio hill, one of the seven hills of the Tenuta Capolemole, rich in tuff, characterised by volcanic soil and gentle slopes. The Tufaliccio tells the story of the patience of the Carpineti family, who for over a century have shaped the beauty of the vineyards in the Cori area. The red wine Tufaliccio is a vintage wine made from Montepulciano and Cesanese grapes, with an intense character, featuring a deep, inscrutable ruby red. It expands the senses in a generous embrace that is direct and simple, filled with ripe red fruit.

Red of Cori
The Capolemole Rosso is the alchemy born from the originality of the Nero Buono di Cori, the robustness of the Montepulciano, and the touch of elegance of the Cesanese. Opening a Capolemole Rosso means smelling the berries and red fruit and looking at the seven hills of the Tenuta Capolemole in front of a crimson sunset, while sipping a soft, almost chewable, genuine, balanced wine. Capolemole Rosso contains within it the character of the barriques in which it is aged for twelve months.

Grapes: Montepulciano

The grapes are harvested when we deem it appropriate based on ripeness and our sensitivity to the seasonal trends.

The processing in the winery involves destemming and the start of fermentation, which occurs spontaneously. After the sugar fermentation is complete, pressing follows, and the heavy lees are removed after about 24/36 hours. After this initial clarification, further clarifications follow according to the olfactory and taste evolution of the fine lees. During the time on the fine lees, a portion, about half, is aged in tonneaux, alternating these with steel containers. The final clarification precedes bottling, which usually occurs about 24 months after the harvest.

Every movement of the wine involves the addition of small doses of sulphur dioxide, if necessary, keeping an eye on the parameters with careful and frequent laboratory analyses.

Cesanese di Olevano Romano Riserva d.o.c.
is our company selection, coming from a vineyard of Cesanese di Affile of about 1 hectare, planted in 1953 and cultivated as a modified bush vine against a wall. This vineyard naturally produces from 4 to 6 bunches per vine. The manual harvest takes place when the ripening has reached its optimum. The bunches are carefully selected and any imperfect berries are immediately discarded.
The grapes are fermented in concrete. The fermentation is spontaneous and the maceration lasts about 15 days. After that, the wine is transferred to a large barrel, where it rests on its fine lees for the first 12 months. The second year of aging takes place in concrete. After bottling, Cirsium ages in our cellar for at least 1 year.

Production area: Aprilia
Soil: volcanic soil, rich in mineral content.
Its characteristics are among the most suitable for viticulture.
Variety: 100% Merlot.
Training system: spurred cordon, following the
Simonit & Sirch pruning method.
Yield: 70 quintals/Ha.
Vinification: Merlot in Aprilia has a long history, so long
that it is considered a true indigenous grape variety,
earning a DOC status since 1066.
The grapes that produce this
wine are cultivated in the areas most exposed to sea winds,
which means that Ossidiana is a wine where the roundness and red
fruits of Merlot gain momentum from great salinity and a
tannin that is felt with elegance. After manual harvesting,
the must ferments in stainless steel containers in contact with its
skins. The pomace is then separated from the wine at the end of fermentation
and undergoes soft pressing.
Aging: stainless steel. Once bottled, the wine rests in our
cellars for at least 6 months.
Aromatic profile: ripe red fruit, underbrush, spices
such as pepper, cocoa.
Bottles produced: 3000.

Production area: Aprilia
Soil: volcanic soil, rich in mineral content.
Its characteristics are among the most suitable for viticulture.
Variety: Merlot 60%, Cabernet Sauvignon 30%, Montepulciano 10%
Training system:
spurred cordon, following the
simonit&sirch pruning method.
Yield: 70 qli/Ha.
Vinification: Sperone was our first wine produced in
2012: The goal has always been to create a wine where
the varietal characteristics of our three grape varieties work in
synergy with our territory, resulting in a wine that is elegant and
expressive of our area. The
grapes, harvested at full ripeness, are destemmed and fermented at 27°C.
Maceration continues for the entire
duration of the alcoholic fermentation
and the Malo-Lactic fermentation; the racking involves
a gentle pressing.
Aging: part aged in steel and another
in used tonneaux.
Aromatic profile: on the nose, notes of small red fruits, toasting
and tobacco precede a round but not invasive sip.
Bottles produced: 2700.

100% Pinot Noir I.G.T.
The "Magone" vineyard is a plot of about 1 hectare gently sloping to the east, with poor soil and many round stones on the surface. It is the oldest vineyard of the estate; planted in 1962, it was grafted with Pinot Noir in 1980.
VINIFICATION: Long maceration on the skins in stainless steel containers, fine alcoholic fermentation in wood.
MATURATION: In oak barrels for twelve months
REFINEMENT: In bottle for six months
COLOUR: Bright ruby red
AROMA: Strongly typical and varietal with hints of raspberry, sour cherry, and underbrush
FLAVOUR: Warm and harmonious with a pronounced tannicity
It is a wine for aging.

Sangiovese I.G.T.

GRAPE VARIETY 50% Montepulciano 50% Cesanese
CLASS Roma DOP Red
AREA Owned estate Nettuno, Rome
VINES 5,000 per hectare
SOIL Sandy loam with macco skeletons typical stone found on the Nettuno coast
YIELD About 80 quintals
VINIFICATION 15 days maceration on the skins at a temperature of 25°
AGING Steel + barrique

VARIETY 50% Montepulciano 50% Cesanese
CLASS DOP Roma Rosso Riserva
AREA Owned estate Nettuno, Rome
VINES 5,000 per hectare
SOIL Sandy rich in skeleton macco mineral stone present along the entire Nettuno coast
YIELD Maximum 70 q.li
VINIFICATION 100% in new Barriques
AGING Barriques and bottle
ALCOHOL CONTENT Varies from 14.00% to 14.50%
HARVEST Third decade of September

Grapes: Cesanese di Affile, Cesanese comune
The Cesanese del Piglio Raphael by Maria Ernesta Berucci is a fresh, genuine red wine of great originality. Among fruits, flowers, and hints of spices, it is a wine almost to be bitten into that moves lightly in the mouth, conquering palates with extreme ease. A true fermented grape juice: to be enjoyed chilled!

A red wine, organic, vinified and aged in steel. The Syrah Prodigo has a very expressive bouquet of dried red flowers, incense, spices, and black pepper, with a moderately structured and enveloping taste, endowed with good freshness.

Designation
Lazio IGP Red
Variety
Cabernet Sauvignon, Petit Verdot, Syrah and Merlot
Production area
La Ferriere
Aging
In steel
It is an organic red wine made from medium-bodied international grape varieties with a deep, Mediterranean character. A wine of "all fruits", it indeed exudes aromas of berries, sour cherries, cinchona, wild herbs, and roots. The taste is consistent, slender, soft, and fresh, with lively and pleasant tannins in the finish.

Cesanese del Piglio superiore reserve d.o.c.g. 15% Organic

Cesanese del Piglio d.o.c.g.
refined exclusively in steel. Organic

Anagni red
(Cesanese di Affile, Cabernet, Merlot) 14.5% organic

Black Olivella from Frusinate i.g.t. 12.5% organic

Montepulciano and Petit Verdot

Sangiovese, Cabernet Sauvignon, Alicante

Aleatico 100% i.g.t.
Vinification: maceration at controlled temperature with skin contact for about 10 days, with three daily manual pump-overs.
Alcoholic fermentation: entirely in steel for about 8 months
Aging: in bottle
First year of production: 2013

Tasting characteristics:

In appearance: violet colour with a garnet background.
On the nose: floral, fruity with notes of fragrance and sweetness.
On the palate: soft, warm and velvety taste, long persistence and a slight tannic note in the finish.

The celebration begins with the eyes: the violet hues surrounding the garnet already bring joy, and this is just the premise of what will happen once the glass is brought to the nose.
The aromaticity of the scents elegantly marries with the velvety softness, albeit fresh, that forces the mouth into a smile.

Cesenese Nero 100% i.g.p. 14%
From pure Cesenese Nero grapes, an indigenous variety from our hills, of which all traces had been completely lost. The harvest takes place at the end of October, the wine undergoes a long maceration on the skins, and is then aged in large 20 Hl barrels for 12 months before being bottled. The result is a luminous and mineral wine, with notes of liquorice and red fruits, which tends to lose colour with age and enriches with aromas of sandalwood and spices.

Violone 100% Organic
The grapes are hand-picked and destemmed. This is followed by maceration on the skins for 10 days at controlled temperature.
Maturation takes place for one year in medium-sized oak barrels, one year in steel, and six months in bottle.

Serpe grape 100% I.G.T.. 13.5 %
HISTORICAL NOTES
It is the identity and synthesis of our territory, historically defined as L’Ager Caecubum, a land dedicated to viticulture, whose wine was described by ancient Latin poets as the best in Ancient Rome.

GRAPE VARIETY AND PRODUCTION AREA
100% Serpe. Selection of the best bunches, the grapes come from the plots of Itri, land composed of red soil, clayey limestone, poor in organic matter and rich in minerals located at about 300 m above sea level.

ORGANOLEPTIC CHARACTERISTICS
Intense ruby red in colour; broad bouquet featuring hints of spices that blend with notes of violet, plum, and incense. On the palate, it recalls spirit-soaked marasca with nuances of pepper and incense, very elegant and balanced tannin.

Cannaiola di Marta d.o.c. 13 %
The Canaiolo Nero is one of the oldest grape varieties that have been cultivated, widespread especially in Tuscany but also in the nearby Marche and Umbria regions. It seems to have been brought to our territory by some passing religious figure or travelers and has found here the ideal pedoclimatic conditions to enhance its virtues.

Our vineyard that produces Cannaiola in the Municipality of Capodimonte, a terrace overlooking the lake and the wonderful Bisentina island, is partly still that planted at the end of the 1960s by the beloved grandfather Tancredi Ortenzi, registered as a native genetic heritage by Arsial, the beating heart and typicality of our Cannaiola.
DESCRIPTION

Ruby red in colour, with an aromatic and persistent nose, reminiscent of rose, violet, wild cherry, and blackberry. On the palate, it is pleasant with sweet nuances and a slightly bitter aftertaste, balanced by freshness and sapidity.

Raspato Nero or Olivella of Esperia 13 % without added sulphites?
The wine produced from the vineyards of the Estate is the result of a long research and refinement process lasting 10 years. It has an intense ruby red colour, with floral and fruity olfactory notes and hints of red fruits and aromatic herbs. On the palate, it presents a good alcohol content and a balanced structure between acidity, tannins, and savouriness. Pleasant to drink.
The Estate
In the locality of Badia di Esperia, at the foot of the Aurunci mountains, the Tenuta Colli di Creta lies on predominantly hilly land characterised by a nearly constant presence of wind.

Olivella di Esperia 14.5 %
Hesperum di Vigne Toniche is the interesting result of the vinification of the Olivello di Esperia, a rare grape variety distinct from the more well-known Olivella nera laziale, identified thanks to ampelographic studies conducted by the Rauscedo nurseries at the request of the Vallone family. Its history and origin are unknown, and studies are still ongoing. Vigne Toniche takes its name from the Roman ""via di Vigne Toniche"" whose archaeological remains emerge in the area of Esperia; the small family-run business has been dedicated to the cultivation of vines, olives, saffron, and honey production for 4 generations. We are at about 370m altitude, along the slopes of the Aurunci mountains (behind which is the sea of Formia), the soils are mostly calcareous and the climate is very healthy, dry, and breezy. The Olivello is harvested between late September and mid-October; vinification takes place in stainless steel and maturation occurs in steel and bottle.

Olivella di Esperia 14.5 %
Hesperum di Vigne Toniche is the interesting result of the vinification of the Olivello di Esperia, a rare grape variety distinct from the more well-known Olivella nera laziale, identified thanks to ampelographic studies conducted by the Rauscedo nurseries at the request of the Vallone family. Its history and origin are unknown, and studies are still ongoing. Vigne Toniche takes its name from the Roman ""via di Vigne Toniche"" whose archaeological remains emerge in the area of Esperia; the small family-run business has been dedicated to the cultivation of vines, olives, saffron, and honey production for 4 generations. We are at about 370m altitude, along the slopes of the Aurunci mountains (behind which is the sea of Formia), the soils are mostly calcareous and the climate is very healthy, dry, and breezy. The Olivello is harvested between late September and mid-October; vinification takes place in stainless steel and aging occurs in steel and bottle.

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