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 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 they 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 labelled by us by hand 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
Grape varieties: Malvasia del Lazio and Bombino
Training system: Row system with Guyot pruning
Planting 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), it matures for a few months on the fine lees
Alcohol content: 13.5% vol
Organoleptic characteristics
Colour: Golden yellow
Aroma: Ripe fruit
Taste: Round, balanced, with good body and notable persistence of taste
Matching food: Semi-mature cheeses, white meat, artichokes, Cacio e pepe pasta (with cheese and pepper)
Serving temperature: 10-12 °C
LABICUM RED IGT LAZIO
Production
Grape varieties: Montepulciano
Training system: Row system with Guyot pruning
Planting density: 4,000 plants per hectare
Harvest: Exclusively manual, in October
Vinification: Maceration for fifteen days, at the end of the malolactic fermentation it is placed in small oak barrels for about six months
Alcohol content: 14% vol
Organoleptic characteristics
Colour: Intense ruby red
Aroma: Ample bouquet with notes of wild berries
Taste: Full-bodied, slightly tannic, with excellent structure
Matching food: Matured cheeses, red meat, roast, stew; it is also a meditation wine
Serving temperature: 14-16 °C
PLATEA WHITE IGT LAZIO
Production
Grape varieties: Malvasia del Lazio and Bombino
Training system: Row system with Guyot pruning
Planting 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)
Alcohol content: 13.5% vol
Organoleptic characteristics
Colour: Straw yellow
Aroma: Fresh fruit, with good persistence
Taste: Delicate, it expresses the varietal characteristics of Malvasia
Matching food: Aperitifs, appetizers, fresh cheeses, fish, white meat, vegetables
Serving temperature: 8-10 °C
PLATEA RED IGT LAZIO
Production
Grape varieties: Montepulciano and Cesanese
Training system: Row system with Guyot pruning
Planting density: 4,000 plants per hectare
Harvest: Exclusively manual, generally in October
Vinification: Maceration for fifteen days, at the end of the malolactic fermentation it completes its refinement throughout the winter in stainless steel tanks
Alcohol content: 13.5% vol
Organoleptic characteristics
Colour: Brilliant ruby red
Aroma: 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 meat
Serving temperature: 12-14 °C
RUBEO ROSÉ IGT LAZIO
Production
Grape varieties: Cesanese
Training system: Row system with Guyot pruning
Planting 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: 14% vol
Organoleptic characteristics
Colour: Bright pink
Aroma: Violet with notes of cherry and wild berries
Taste: Soft and fresh
Matching food: Aperitifs, appetizers, pasta with vegetables, risotto, oriental cuisine, delicate seafood first courses
Serving temperature: 10-12 °C
PLATEA ZERO RED IGT LAZIO
Production
Grape varieties: Montepulciano and Cesanese
Training system: Row system with Guyot pruning
Planting density: 4,000 plants per hectare
Harvest: Exclusively manual, generally in October
Vinification: Maceration for fifteen days, at the end of the malolactic fermentation it completes its refinement throughout the winter in stainless steel tanks
No addition of sulfur dioxide during the processing phases (it contains only naturally occurring sulphites)
Alcohol content: 13.5% vol
Organoleptic characteristics
Colour: Brilliant ruby red
Aroma: Violet with notes of wild berries
Taste: Straightforward and natural
Matching food: Local cured meats, cheeses, Amatriciana pasta (with tomato sauce and jowl bacon), lamb, red meat
Serving temperature: 12-14 °C
CALESCO RED IGT LAZIO
Production
Grape varieties: Cesanese
Training system: Row system with Guyot pruning
Planting 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 malolactic fermentation it completes its refinement throughout the winter in stainless steel tanks
Alcohol content: 14.5% vol
Organoleptic characteristics
Colour: Intense ruby red
Aroma: Violet with notes of red fruits
Taste: Velvety
Matching food: Cold cats, cheeses, lamb, red meat, porchetta (roast pork meat), chestnuts
Serving temperature: 12-14 °C
