Lazio

Bellone i.g.t.
The Bellone grape variety has good vigour and withstands
dry periods well, ensuring quality and
balance. The bunch is conical-cylindrical
with spherical berries that have a very thick skin of
a golden yellow colour. The constant sea breeze
helps to achieve full ripeness, where excellent
sugar concentration and high
acidity enhance the strong
minerality. Harvest takes place at the end of September.
Vinification occurs in two phases: maceration
on the skins to promote the extraction of aromas,
which thus reflect the pedoclimatic
characteristics of the Anzio territory. After
soft pressing, spontaneous fermentation follows
with indigenous yeasts, lasting for
about 10/12 days at a temperature of 18/20° C.
Intense yellow colour with golden reflections.
A sunny wine with aromas of well-ripened exotic
fruit, such as mango and papaya, contrasted by
a consistent acidity that makes this wine
suitable for long ageing in bottle.
On the palate, it is very broad, rich and persistent,
with light floral and spicy nuances.
It stands out for its pronounced sapidity and
minerality. Very long and persistent aftertaste.

Bellone 100% with passage in amphora i.g.t.
GRAPE VARIETY AND VINIFICATION
Bellone 100%.
Maceration takes place at room temperature (18°-20°C), in tonneaux (400-litre barrels)
positioned upright and open at the top, in order to achieve a strong extraction from the skins. The
alcoholic fermentation in contact with the skins at room temperature lasts about two days,
after which soft pressing takes place.
Thanks to indigenous yeasts, the alcoholic fermentation lasts about two weeks in
tonneaux, where the Bellone then remains in contact with the noble lees for about two years, without
malolactic fermentation.
At the end of this period, a passage in "Amphora" is planned where the Bellone can "breathe"
recovering, very slowly, small portions of oxygen, which will restore a perfect balance.
After being clarified from the yeast, it is bottled, where it matures for at least six
months.
ORGANOLEPTIC ANALYSIS
Intense and bright straw-yellow colour, tending towards golden. The nose is intense and persistent, with
notes of yellow flowers and Mediterranean aromas, peach and exotic fruits. On the palate, it is full, central and
persistent, thanks to good sapidity and pronounced minerality; menthol and resinous hints are perceived
due to the evolution of tannin.
It is a complex wine but at the same time of excellent drinkability, destined for great longevity.

Blend of Viognier and Chardonnay (two thirds - one third)
Upon arrival at the winery, the grapes undergo soft pressing followed by a natural
clarification of the must at a temperature of 12-13° C. to avoid impoverishing the
structure.
When the must reaches a temperature of around 18° C., it is placed, separating the varieties,
in "tonneaux" (500-litre barrels mostly made of acacia).
A small fraction of Chardonnay is placed in un-toasted oak "barriques".
In the barrel, both alcoholic fermentation and malolactic fermentation take place.
During this period, which lasts from mid-September to the end of March, periodic
"bâtonnage" (stirring of the noble lees deposited at the bottom) occurs.
This is followed by a bottle aging period of 6-12 months.
ORGANOLEPTIC ANALYSIS
Yellow colour with golden reflections; on the nose it is elegant, complex, with a dominance of yellow flowers, acacia, and broom.
On the palate, it is distinguished by its very persistent saline and mineral trace that softens in the finish.

white from Cori made from organically grown grapes d.o.c.
“Capolemole” by Marco Carpineti is a white wine from the countryside of Cori, in the province of Latina. In these areas, at the foot of the Monti Lepini, viticulture has developed for hundreds of years, benefiting from favourable environmental conditions. Marco Carpineti is currently one of the most fervent supporters of native grape varieties that had almost disappeared from the Lazio region. The Bellone is perhaps the most important and widespread white grape in the region. In the winery, principles are followed that do not violate or disturb the ecosystem, according to the practices of organic certification.
Marco Carpineti “Capolemole” is a white wine made from Bellone grapes. The vineyards are located between 250 and 350 metres above sea level, on volcanic soils that are permeable and well-structured. Here, the temperature variations are quite significant, making the pedo-climatic environment very favourable for the vines. The methods for fertilisation include manure, biodynamic preparations, and green manuring. The harvest takes place in September, with whole grapes undergoing gentle pressing, while fermentation occurs in steel tanks at controlled temperatures. The ageing also takes place in steel for several months, within winery spaces that, year after year, welcome modern technologies.
“Capolemole” Bianco by Marco Carpineti shines in the glass with its bright straw yellow. On the nose, reassuring recognisable aromas emerge: white flowers, refreshing fresh fruit, and citrus with exotic notes adding an extra touch. On the palate, it is very fresh, with good overall balance, easy and lively to drink. Salinity and minerality make this white an excellent companion for summer evenings, refreshing and versatile in the kitchen. A wine without excesses, which makes tranquillity and simplicity its strong points: one can almost hear the slow but joyful steps of pilgrims on the ancient path that still runs alongside the winery today.
Colour Bright straw yellow
Aroma Immediate and pleasant, of white flowers, fresh fruit, and citrus, with delicate exotic nuances
Taste Fresh, savoury, slender, and balanced, with mineral persistence

Greco from organically grown grapes i.g.t.
The “Moro” by Marco Carpineti is a reality that has always been committed to enhancing the ancient territory of Cori and its native grape varieties. Among these stands out the Greco Moro, most likely related to the Greco Bianco found mainly in Calabria. It is a variety that has been almost completely abandoned, which has been recovered and enhanced with passion and love for the history of a great terroir of our wine. The result is surprising for the personality and quality of the wine. Intense and elegant, it presents itself as a true discovery that must be tried.
The white “Moro” is born in one of the most original realities of the Lazio territory. The Marco Carpineti winery is located in the area of Cori, in lower Lazio, in a region where the vine has been present since the time of the ancient Romans. The vineyards of the estate are located in the hilly areas of Capolemole, Pezzi di Ninfa and Valli San Pietro and are characterized by the presence of precious volcanic soils. The agronomic management of the vines follows the principles of organic farming, also using biodynamic practices, in full respect of the natural environment. The Greco Moro grapes are harvested at the cool temperatures of the early morning and after a brief cold maceration, they are softly pressed. The free-run must ferments in stainless steel tanks at controlled temperature for about a dozen days. The wine rests for a few months in steel tanks and ages for 12 months in the bottle before being put on sale.
The “Moro” wine by Marco Carpineti is a rare and very interesting white, dedicated to enthusiasts of native grape varieties, always in search of novelties. A bottle that transcends the taste of tasting a grape from the past, to enter the ranks of the most interesting proposals in the central Italy landscape. It presents itself with a light straw yellow colour with bright greenish reflections. The bouquet is intense and fragrant with aromas of ripe peach, citrus zest, white-fleshed fruit, fresh almond, vegetal hints of medicinal herbs, aromatic herbs of the Mediterranean scrub, and soft spices. On the palate, it is medium-bodied, with a savoury taste and a harmonious and crunchy fruit, which extends towards a finish of great mineral freshness.
Colour Light straw yellow with greenish reflections
Aroma Decisive, articulated, reminiscent of notes of peach, almond, hay, and vegetal hints
Taste Fresh, dry, mineral, savoury, and harmonious

Grechetto from Civitella d’Agliano. Typical Geographical Indication 100% Grechetto
The vineyard “Poggio della Costa”, located in the municipality of Civitella d’Agliano, has an area of seven hectares, is east-facing at an altitude of 140 metres. The soil is clayey with a medium texture.
VINIFICATION: Soft pressing, preventive clarification of the musts at low temperature, fermentation at controlled temperature.
MATURATION: In stainless steel for six months
REFINEMENT: In bottle for two months
It benefits from a few years of aging.
COLOUR: Intense straw yellow
AROMA: It has a very pleasant aromatic impact, broad and fruity, with a perfect correspondence between nose and palate.
FLAVOUR: Warm, fresh and persistent, with a long and slightly tannic finish.

Grechetto from Civitella d’Agliano. Typical Geographical Indication 100% Grechetto
The final blend of “Latour a Civitella” is made up of the best grapes from the 5 Grechetto vineyards on the estate. The clone “Poggio della Costa”, replanted in various plots, historically provides the largest contribution.
VINIFICATION: Soft pressing, preventive clarification of the musts at low temperature. Fermentation begins in stainless steel, finishing in oak barrels placed in the ancient tuff caves of the estate.
MATURATION: In oak barrels for nine months
REFINEMENT: In bottle for six months
It benefits from a few years of aging.
COLOUR: Intense golden yellow
AROMA: Elegant, complex olfactory impact, with hints of white fruit, citrus, melted butter, and hazelnut
TASTE: A wine that is decidedly full-bodied, soft, and pleasantly fresh with a persistent finish of fruit and vanilla

Sparkling Trebbiano I.G.T. organic
The base wine is made from Trebbiano grapes, to which a small amount of fresh must from Trebbiano grapes is added. Bottled and sealed with a crown cap. Left to ferment in the bottle for about 12 months. After this re-fermentation phase in the bottle, disgorgement is done by hand.

Grapes: Grechetto and Malvasia Puntinata approximately 50%
The grapes are harvested together when we deem appropriate based on ripeness and our sensitivity to seasonal trends.
The processing in the winery involves destemming and maceration on the skins for about 24 hours. This is followed by pressing and the start of fermentation, which occurs spontaneously. Once the fermentation of the sugars is complete, the heavy lees are removed and the wine is left to rest on the finer lees until they have something good to release. Clarification precedes bottling, which usually takes place about 8/9 months after the harvest.
Any movement of the wine involves, if necessary, the addition of small doses of sulphur dioxide while closely monitoring the parameters with careful and frequent laboratory analyses.

Trebbiano i.g.t. organic
The grapes are harvested when we deem appropriate based on ripeness and our sensitivity to seasonal trends.
The processing in the winery involves destemming and maceration on the skins for about 24 hours. This is followed by pressing and the start of fermentation, which occurs spontaneously. Once the fermentation of the sugars is complete, the heavy lees are removed and the wine is left to rest on the finer lees until they have something good to release. Clarification precedes bottling, which normally takes place about 8/9 months after the harvest.
Any movement of the wine involves, if necessary, the addition of small doses of sulphur dioxide while keeping an eye on the parameters with careful and frequent laboratory analyses.

70% Trebbian Verde 30% Ottonese
Botte Ventidue is born from an intuition of Letizia and the constant study of our territory. It is a blend of grapes from two vineyards planted in different eras and cultivated in a traditional manner. It consists of 70% Trebbian Verde and 30% Ottonese, two indigenous white grape varieties from the Olevano Romano area. The grapes are hand-harvested when they reach optimal ripeness and vinified to enhance their recognisability and adherence to the context in which we operate.
After destemming and crushing, the must ferments spontaneously in large barrels, where it matures for 11 months in contact with the coarse lees. It is from this same barrel, marked with the number 22, that the wine takes its name. Before bottling, the wine is transferred to a concrete tank, where it will remain for about a month. Botte Ventidue matures in bottle in our cellar for about three months before being released for sale.

GRAPE VARIETY AND VINIFICATION
100% Petit Manseng from well-ripened grapes that, however, maintain an excellent level of acidity that
ensures maximum varietal expression.
White vinification with a short cold maceration (7-8° C.) for 10-12 hours.
Very slow and gentle pressing, with the utmost respect for the fruit, followed by natural static
decantation of the must at 14-16° C.
Spontaneous fermentation begins (to enhance varietal and aromatic characteristics)
with the inoculation of yeasts on the second day of fermentation.
After 10 days, once fermentation is complete (which occurred at 18-20° C.), the new wine is racked and
cooled to prevent malolactic fermentation.
Bottling takes place around March/April, after a long stay on the lees.
ORGANOLEPTIC ANALYSIS
Brilliant pale yellow colour, very intense, aromatic and spicy aroma: fresh and lively.
Very mineral, savoury, with excellent structure.

Vintage: 2023
Format: 75 cl
Country: Italy
Region: Lazio
Grapes: Grapes: Passerina, Trebbiano giallo, Malvasia del Lazio
Soil: Volcanic clay
Vineyard area:

fiano, greco, falanghina.
Pandataria The Wine of Confino Ventotene Island 2021 is an exceptional wine produced by Candidaterra. This fine wine is made from grapes grown on Ventotene Island, one of the Pontine Islands in Italy. With a unique combination of terroir and traditional winemaking methods, the Pandataria offers a unique sensory experience. It presents a bright colour and a complex aromatic bouquet with notes of ripe fruit, spices, and a slight minerality. On the palate, it reveals a enveloping and harmonious flavour with a pleasant freshness.

Trebbiano, Ogni Blanc 100%
Denomination: IGP Lazio Trebbiano
Production area: Lazio, Aprilia, Lanuvio
Blend: Trebbiano Ugni Blanc 100 %
Alcohol: 13.50 %
Colour: Straw yellow.
Aroma: Fresh, with herbaceous notes and white flowers.

Taste: Dry, charismatic, woody and with a decent sapidity.

The Sauvignon from the Artico Agricultural Company is produced in the vineyards between Aprilia and the Lanuvini Hills from the Sauvignon Blanc grape. It presents a straw yellow colour with greenish hues, while on the nose it is delicate with predominant floral and herbal notes. On the palate, it is fresh and savoury, with a slight minerality and a pleasantly acidic finish.

Stardust was born in 2016 with the desire to experiment with a blend of all our white grapes, becoming in the process a tribute to the late David Bowie. It is obtained 70% from slightly overripe Sauvignon grapes and 30% from a blend of Trebbiano and Malvasia Puntinata, a typical blend from the Castelli Romani.

Orvieto D.O.C.
Grechetto 50%, Procanico 40%, Sauvignon 10%
The Tragugnano wine is produced by selecting the best grapes of Grechetto, Procanico, and Sauvignon each year. Typically, the older vineyards with the best exposure contribute the most. The wines from each grape variety remain separate until the blending stage.
Blended from the best selected grapes from the vineyards that responded best to the climatic conditions of the vintage. It ages well, benefiting significantly from several years of maturation.
It has a straw-yellow colour with natural golden reflections, and until the following harvest, it expresses sweet and warm aromas of wild mustard flower and vanilla. As it matures, more pungent aromas of wild mint, sage, thyme, and resins emerge. Dry yet soft, complex and persistent.
It has a strong personality, and its softness envelops the food, enhancing its flavour

Organic Frascati Superiore
One of the wines with the greatest history and tradition of Lazio, as well as one of the excellences in the landscape of great Italian whites. The grapes come from vineyards cultivated under organic farming. The harvest is slightly late, and only the best bunches are selected for white winemaking. Golden straw yellow colour. Intense and persistent aromatic profile, with fruity aromas. On the palate, it shows good structure, a full body, well balanced and harmonious.
The blend is truly rich: 50% Malvasia Puntinata from Lazio, 20% Malvasia di Candia, 20% Bellone, and finally 10% Grechetto. There is truly nothing missing in this Racemo Bianco, Frascati Superiore DOCG proposed by L'Olivella. A hint of aromaticity, given by the Malvasias, a bit of freshness with the Bellone, and a touch of minerality with the Grechetto. The mix works really well. And to make everything even more interesting, a slightly late harvest that ensures a greater sugar concentration in the grapes. More sugar translates into higher alcohol and thus greater structure.

Greco 100% in Purezza
Gradazione Alcolica
13% vol. minimo
Colore
Giallo dorato
Odore
Profumo intenso e persistente con note fruttate
Sapore
Elegante, asciutto e armonioso

VARIETY 100% Cacchione
CLASS Cacchione DOP Nettuno Bianco
AREA Owned company Nettuno, Rome
VINES 5,000 per hectare
SOIL Sandy rich in skeleton macco mineral stone present along the entire Nettuno coast
YIELD Maximum 70 quintals
VINIFICATION Light drying of the grapes on the vine fermentation partly in steel at controlled temperature and partly in Barrique
AGING Steel
ALCOHOL CONTENT Depending on the vintage, varies from 13.50% to 14%
HARVEST Third decade of September

Nzù, meaning to be one thing. It is the meaning in the Roman dialect of Cori of the magnificent biodynamic wine in amphora by Marco Carpineti made from Bellone grapes. The Bellone grapes are naturally fermented and aged in amphora, expressing a bright straw yellow colour with subtle orange hues, and the scent of wildflowers from the seven hills of Tenuta Capolemole. The Nzù Bellone from the Marco Carpineti line is an explicit reference to the agriculture of ancient Rome, luminous in the glass, capturing the journey through vineyards cultivated with biodynamic farming on the gentle hills of Cori. Thus, the Nzù Bellone is a symbol of the Carpineti family that expresses, in union with the territory, nature, and community, the horizon of the future.

Denomination
Lazio IGP Malvasia Puntinata
Variety
Malvasia Puntinata
Production area
Doganella di Ninfa
Aging
Batonnage in steel for 6 months at controlled temperature
This organic wine has a straw yellow colour with golden highlights, and presents typical aromas of jasmine, nettle, pear, fresh almond and a slight note of honey. On the palate, it stands out for its personality and freshness, and is characterized by a delicacy and balance that make it very pleasant. The finish is persistent with hints of almond.

Passerina del Frusinate i.g.t. 13% organic

Vermentino

Aleatico 100% i.g.t. 13.5%

The aleatico, our chosen grape variety, presents itself in this unusual guise: an original, very particular white, with sensations of rose buds on the nose inviting you to taste.
This demonstrates the eclectic qualities and enormous potential of this fantastic indigenous grape variety.
The high acidity in the grapes helps to preserve freshness and longevity.
On the nose: citrus and white flowers with pronounced aromatic notes form a bouquet that introduces a rare world.
On the palate: fresh, mineral, almost savoury.

Riesling Renano i.g.p. 12.5% Organic
In keeping with our spirit of research, we have planted a small vineyard of Riesling Renano in the plot surrounding our winery. An extraordinary variety that loves altitude and gravelly soils. A long maturation in the bottle tends to bring out the typical tertiary aromas of Riesling, complemented by citrus notes and white-fleshed fruit.
A wine to be savoured with complex fish dishes.
The vast majority of our vineyards extend over the hills situated between the Rieti basin and Monte Terminillo in the hamlet of Castelfranco, with an altitude ranging from 610 to 650 m above sea level, south-facing for late-ripening varieties and south-west facing for early-ripening varieties.
The terroir is very diverse, and depending on the areas, one can find soil rich in clay and organic matter or a loamy, calcareous soil rich in minerals.
Based on the type of soils, different grape varieties have been specifically planted.
In these mountain vineyards, maintained and cared for like gardens, each row expresses a deep respect for nature and the continuous contact of man with the land.

Most vineyard work is done by hand, in organic farming. We therefore avoid the use of systemic products and herbicides.
The extraordinary slopes, latitude, and constant daily ventilation allow for a very low humidity level, ensuring the health of the plants and grapes.

To increase soil fertility, we do not use chemical fertilizers, but practice green manuring: we sow a mix of grasses and legumes between the rows, allowing them to grow until flowering. This provides nourishment to the soil and encourages the presence of bees and ladybirds, which act as pollinators and pest antagonists, respectively.

Excellence is thus realised in every step of the supply chain, from vineyard to table.

Gewurztraminer i.g.p. 15% Orange wine biologico
Unplugged like the acoustic versions of songs, our orange wine is born with the spirit of laying bare a grape variety, with the intention of enhancing the heritage of the grape's terpenes. A straightforward, candid wine that breaks the mould.

Only 1000 bottles produced.

Lazio I.G.P.
Petit Manseng orange

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