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

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