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 Trebbiano toscano

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: 12.5% 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% 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: Montepulciano and 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: 13.5% 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% 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: 13.5% 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

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