VIVACE – $45
Designation: IGT del LAZIO
Type of Wine: White
Grapes: 70% Malvasia Puntinata, 30% Bellone
Soil Composition: Volcanic
Training System: Guyot
Harvest Period: Manual harvest, from late August to early September
Yield per Hectare: 70 q. li/ha
Vinification Process: Employing a traditional cold maceration approach, gentle pressing is utilized, followed by fermentation at consistently low temperatures between 16-18°C in cement tanks to preserve the wine's intrinsic qualities.
Wine Characteristics: The wine exhibits a straw yellow hue adorned with golden reflections. Aromas of ripe fruit and citrus are both fine and intense on the nose. The palate reveals a full-bodied, savory, and fresh composition, balanced with prominent minerality and roundness, showcasing an overall harmonious profile.
Food Pairings: An eclectic wine that complements the diverse landscape of Italian cuisine with elegance and finesse.
Ideal Serving Temperature: 12°C
Alcohol Content: 12.5% vol
ALLEGRO – $75
Type of Wine: Red
Grapes: Sangiovese, Merlot
Soil Composition: Volcanic
Training System: Guyot
Harvest Period: Manual harvest, from late August to early September
Yield per Hectare: 60 q.li/ha
Vinification Process: The grapes undergo destemming during fermentation, with maceration of the skins maintained at a precisely controlled temperature ranging from 24 to 30°C. This process includes pump-overs and punch-downs to enhance extraction.
Wine Characteristics: The wine boasts an intense ruby hue, displaying a slight transparency. The nose reveals a captivating medley of plum, cherry, and blackberry, complemented by vibrant acidity and a commendable tannic structure.
Food Pairings: This wine exhibits remarkable versatility, making it a splendid companion for an array of culinary delights. It pairs exquisitely with rich sauces, savory meat dishes, and traditional Italian & Roman cheeses.
Ideal Serving Temperature: 16-18°C
Alcohol Content: 14.5% vol
MAESTRO
Premio – $140
Designation: Indicazione Geografica Tipica (IGT)
Type of Wine: Red
Grapes: Cabernet Franc (60%), Cabernet Sauvignon (40%)
Soil Composition: Volcanic
Training System: Guyot
Harvest Period: Manual harvest, from late September to October
Yield per Hectare: 60 q.li/ha
Vinification Method: The process includes gentle destemming and crushing, with fermentation occurring at controlled temperatures of 24 to 30°C, further enhanced by pump-overs and punch-downs; notably, this wine undergoes no malolactic fermentation.
Wine Characteristics: Exceptionally harmonious, this wine presents a deep ruby hue intertwined with violet undertones, maturing into an elegant garnet. The bouquet is quintessentially dark, inviting notes of black cherry, cherry, and plum. On the palate, it is rich, warm, and enveloping, exhibiting a persistent finish with pronounced fruit notes of blueberry, raspberry, and currant, underpinned by smoky nuances, earthy tones, and
floral hints of violet. Aged in tanks with remuage of noble lees and subsequently in the bottle.
Food Pairings: A wine of considerable elegance and longevity, characterized by distinctive organoleptic attributes, ideal for pairing with robust first courses, grilled meats, complex second courses, and aged cheeses.
Ideal Serving Temperature: 14-16°C
Alcohol Content: 12.5% vol
SOURCING OUR WINES
We journey to various wine-producing regions to select wines that tell the story of their origin, crafted with love from grape to glass.
Allegro
Maestro
Vivace
