Alcohol content: 12.5% Vol.
Grape varieties: 80% Viognier, 20% Chardonnay
Production area: Trevignano Romano, Lake Bracciano
Harvest: First decade of August.
Winemaking: Charmat or Martinotti method. After the grapes are brought to the cellar, they are destemmed and pressed, and the must is separated from the grapes with a light pressing. This is filtered and sent for primary fermentation at a temperature between 13°/16°C. Once this is finished, the wine is introduced into an autoclave where, with the addition of yeast and sugar, it undergoes a second fermentation. The wine is then bottled after isobaric filtration and aged in the bottle for about 2 months.
Color: Pale straw yellow, clear with good effervescence.
Aroma: Rich on the nose, with notes of yellow flowers, yellow-fleshed fruit, citrus, and green almond.
Taste: Fresh, citrusy, with a salty undertone and a proper persistence.
Recommended pairings: Raw fish dishes, elaborate seafood first courses, charcuterie boards, and medium-aged cheese.
Serving temperature: 6°- 8°C.
White table wine
Alcohol content: 12.00% Vol.
Grape varieties: Trebbiano Toscano 60 % Malvasia 30%
Production area: Trevignano Romano, Lake Bracciano
Harvest: Mid-September
Aging: Steel silos
Color: Wine with a straw-yellow color and greenish reflections.
Aroma: Typical, fruity, and floral with hints of white peach, apple, broom, and artemisia.
Taste: Fresh, dry, and lively on the palate, medium-bodied with flavors that confirm the olfactory tones.
Recommended pairings: Seafood appetizers and first courses, fried bluefish and lake fish, or stews of white meats.
Serving temperature: 8 - 10°C
Type: Red table wine
Alcohol content: 12.00% Vol.
Grape varieties: Sangiovese 75%, other varieties 15%
Production area: Trevignano Romano, Lake Bracciano
Harvest: Late September
Aging: Steel silos
Color: Wine with an intense ruby red color
Aroma: It expresses notes of red flowers and sweet black fruit, hints of spices, aromatic herbs, and undergrowth.
Taste: Pleasant sip, finely balanced, with good correspondence and long persistence.
Recommended pairings: Land appetizers, meat sauce pasta, land risotto, and meatballs in sauce.
Serving temperature: 18 - 20°C.
Type: Viognier I.G.P. Lazio
Alcohol content: 12.50% Vol.
Grape varieties: Viognier 100%
Production area: Trevignano Romano, Lake Bracciano
Harvest: Late August
Aging: Steel silos
Color: Bright straw yellow.
Aroma: Vegetal undertones, white fruit, flowers, and citrus.
Taste: Balance between softness and a saline vein, with a proper final persistence.
Recommended pairings: Warm octopus and potato salad, prawn soup with coconut and curry.
Serving temperature: 8 - 10°C
Type: Sauvignon I.G.P. Lazio
Alcohol content: 13.00% Vol.
Grape variety: 100% Sauvignon Blanc
Production area: Trevignano Romano, Lake Bracciano
Harvest: Late August
Aging: Steel silos
Color: Straw yellow.
Aroma: Broad, with hints of tropical fruit, citrus, peach, apple, and elderflower.
Taste: Fresh, savory, and warm with a mineral finish.
Recommended pairings: Risotto and pasta with vegetable sauces, with white meats or fish, either from the sea or lake.
Serving temperature: 8 - 10°C
Type: Syrah I.G.P. Lazio
Alcohol content: 13.00% Vol.
Grape varieties: Syrah 100%
Production area: Trevignano Romano, Lake Bracciano
Harvest: Late September
Aging: Steel silos
Color: Intense ruby red
Aroma: It expresses notes of currants and light sour cherries, floral at the same time, spicy with pepper and light cinnamon.
Taste: Of decent softness, freshness, with good balance, body, and rightly warm and enveloping with recognitions that confirm the olfactory tones with a harmonious and well-balanced finish.
Recommended pairings: Elaborate meat and vegetable appetizers, risotto with meat sauce, red meat main courses.
Serving temperature: 18 - 20°C.
Type: Syrah I.G.P. Lazio
Alcohol content: 13.00% Vol.
Grape varieties: Syrah 100%
Production area: Trevignano Romano, Lake Bracciano
Harvest: Late September
Aging: Steel silos and 8 months in oak barrels before bottling.
Color: Deep ruby red.
Aroma: It expresses notes of red berry fruits, with spicy and aromatic evolutionary notes, due to oak aging, with aromas such as ginger, cinnamon, and toasted almond.
Taste: Broad and velvety, with body and soft tannins, with recognitions that confirm the olfactory tones with light notes of toasted almond. A balanced and ready wine.
Food pairings: Elaborate meat pasta dishes, red meats, game, and hard cheeses.
Serving temperature: 18 - 20°C.
Type: Cesanese
Alcohol content: 13.00% Vol.
Grape varieties: 100% Cesanese
Production area: Trevignano Romano, Lake Bracciano
Harvest: Second decade of September
Vinification: The grapes, after careful selection, are destemmed and sent to ferment and macerate for about 10 days. After the process of racking and soft pressing, the wine is left to mature for about 15 months in French oak barrels. Following its bottling, Cesanese ages in the bottle for 9 months before being put on the market.
Color: Deep ruby red.
Aroma: Intense and refined on the nose, with notes of tobacco, coffee, and vanilla imparted by wood aging, accompanied by ripe, almost syrupy fruit.
Taste: Medium complexity, with a very persistent finish, confirming the olfactory notes on the palate. A warm and soft wine, fresh, slightly savory, and rightly tannic: it presents a good balance that makes it ready to drink.
Recommended pairings: It is recommended to pair with meat dishes such as lamb or roast and stewed red meat, medium-aged cheeses (including pecorino), and game.
Serving temperature: 18 - 20°C.
