the wines
Our wines are the product of devoted work in the vineyards: the organic farming method, an ideal pruning technique and a careful, manual harvesting.
Experience has taught us to refine our techniques and procedures, enabling us to work with a minimum quantity of sulphites thus maintaining the product as genuine as possible. The bottling and labels are handmade in our winery.
The wines are made with our own production grapes in order to offer a certified production chain and a reliable product. The wines are not overly processed in the cellar and therefore express their harmonious connection with nature and their vintage climate variation by which we are pleased to obtain a unique and diverse product year after year. They are still bottled and labeled by hand by us in our cellar.
The wines have a simple and authentic flavour to the taste, with a predominantly fruity and aromatic profile that confers freshness and a good persistence.
LABICUM WHITE DOC ROMA
Production
Vineyards Malvasia del Lazio e Bombino
Training system: Row system with Guyot pruning
Plant density: 4,000 plants per hectare
Harvest: Exclusively manual, between September and October in relation to the trend seasonal
Vinification: Soft pressing of the grapes and fermentation at controlled temperature (16 ° C), the wine it matures for a few months on the fine lees
Alcohol content: 13.5% vol
Organoleptic characteristics
Color: Golden yellow
Smell: Ripe fruit
Taste: Round, balanced, with good body and notable persistence of taste
Pairings: Semi-aged cheeses, white meats, artichokes, Cacio pasta and pepper
Serving temperature: 12-14 °C
LABICUM RED IGT LAZIO
Production
Grapes: Montepulciano
Training system: Rows, with Guyot pruning
Plant density: 4,000 plants per hectare
Harvest: Exclusively manual, in October
Vinification: Maceration for fifteen days, at the end of the malolactic fermentation comes placed in small oak barrels for about six months
Alcohol content: 14% vol
Organoleptic characteristics
Color: Intense ruby red
Smell: Ample bouquet with notes of wild berries
Taste: Full-bodied, slightly tannic, with excellent structure
Pairings: Aged cheeses, red meats, roasts, stews; it is also a meditation wine
Serving temperature: 14-16 ° C
PLATEA WHITE IGT LAZIO
Production
Grapes: Malvasia del Lazio and Tuscan Trebbiano
Training system: Row system with Guyot pruning
Plant density: 4,000 plants per hectare
Harvest: Exclusively manual, between September and October in relation to the trend seasonal
Vinification: Soft pressing of the grapes and fermentation at a controlled temperature (16 ° C)
Alcohol content: 12.5% vol
Organoleptic characteristics
Color: Straw yellow
Smell: Fresh fruit, with good persistence
Taste: Delicate, it expresses the varietal characteristics of Malvasia
Pairings: Aperitifs, appetizers, fresh cheeses, fish, white meats, vegetables
Serving temperature: 8-10 °C
PLATEA RED IGT LAZIO
Production
Platea Red IGT Lazio Grape varieties: Montepulciano and Cesanese
Training system: Row system with Guyot pruning
Training system: Row system with Guyot pruning
Planting density: 4,000 plants per hectare
Vinification: Maceration for fifteen days, at the end of the malolactic fermentation it completes its refinement throughout the winter in steel tanks
Alcoholic content: 13% vol
Organoleptic characteristics
Colour: Brilliant ruby red
Nose: Violet with notes of wild berries
Taste: Velvety, with delicate tannins
Matching food: Cold cuts, cheeses, Amatriciana pasta (with tomato sauce and jowl bacon) , abbacchio (roast lamb), red meats
Serving temperature: 12-14 °C
RUBEO ROSE' IGT LAZIO
Production
Grapes: Montepulciano and Cesanese
Training system: Row system with Guyot pruning
Plant density: 4,000 plants per hectare
Harvest: Exclusively by hand, between the end of September and the beginning of October
Vinification: Maceration for about twelve hours, white vinification at a controlled temperature
Alcohol content: 13.5% vol
Organoleptic characteristics
Color: Bright pink
Smell: Violet with notes of cherry and wild berries
Taste: Soft and fresh
Pairings: Aperitifs, appetizers, pasta with vegetables, risotto, oriental cuisine, delicate seafood first courses
Serving temperature: 12-14 °C
PLATEA ZERO RED IGT LAZIO
Production
Grapes: Montepulciano and Cesanese
Training system: Row system with Guyot pruning
Plant density: 4,000 plants per hectare
Harvest: Exclusively manual, generally in October
Vinification: Maceration for fifteen days, at the end of the complete malolactic fermentation its refinement throughout the winter in steel tanks
No addition of sulfur dioxide during the processing phases (contains only naturally developed sulphites)
Alcohol content: 13% vol
Organoleptic characteristics
Colour: : ruby red
Smell: Violet with notes of wild berries
Taste: Straightforward and natural
Pairings: Local cured meats, cheeses, pasta with sauce (Amatriciana), lamb, red meats
Serving temperature: 12-14 °C
CALESCO ROSSO IGT LAZIO
Production
Grapes: Cesanese
Training system: Row system with Guyot pruning
Plant density: 4,000 plants per hectare
Harvest: Exclusively by hand, generally at the beginning of October
Vinification: Maceration for fifteen days, at the end of the complete malolactic fermentation its refinement throughout the winter in steel tanks
Alcohol content: 13.5% vol
Organoleptic characteristics
Color: Deep ruby red
Smell: Violet with notes of red fruits
Taste: Velvety
Pairings: Cured meats, cheeses, lamb, lamb, red meats, porchetta, chestnuts
Serving temperature: 12-14 °C
