Our
vineyards
thrive
in
the
Castelli
Romani
area,
a
fortunate
area
for
the
right
geographical
position
which
ensures
the
ideal
environment
for
the
growth
of
the
vine
and
its
fruits
for
a
wine
of the highest quality due to sun exposure, volcanic soil and altitude.
LA BREZZA
Grape variety: CHARDONNAY
Training system: espalier
Soil: medium-textured volcanic
Vinification: grapes harvested in boxes, soft pressing with carbonic snow,
enzymatic clarification at 19 ° C
Controlled fermentation for twenty days at 13.5 ° C
Aging: on the lees until March
Tasting notes
Golden yellow color, hints of white flowers and ripe banana on the nose, with a
hint of red peach.
In the soft mouth, a slight acid vein unfolds in a creamy jam.
L’ARDENTE
Grapes: MONTEPULCIANO and SANGIOVESE
as per the regulations of the ROMA D.O.C.
Training system: espalier
Soil: medium-textured volcanic
Vinification: grapes harvested in crates, de-stemmed and fermented hat emerged
in steel tanks at 26 ° C
Malolactic fermentation carried out in the tank
Refinement: until March
Tasting notes
Ruby red color, the nose has hints of raspberries and black pepper, wet earth and
undergrowth.
Crunchy in the mouth, soft and warm, it recalls spices and ripe fruit, red jam.
MARIÙ
Grape variety: MERLOT
Training system: espalier
Terrain: medium-textured volcanic hills
Vinification: grapes harvested in crates, de-stemmed-crushed and fermented with
emerged cap in steel tanks at 26 ° C
Malolactic fermentation carried out in the tank
Aging: 1 year in French oak tonneaux
Tasting notes
Amaranth red color, the nose has hints of cassis, dehydrated plum, pine needles
and oregano.
Warm and deep in the mouth, decisive and rich in a dense and robust texture of
tannins.
IL LASCHETTO
Grape variety: MALVASIA PUNTINATA
Training system: espalier
Soil: medium-textured volcanic hills
Vinification: grapes harvested in boxes, pressing and enzymatic clarification at 14
° C
Controlled fermentation for twenty days at 13.5 ° C
Aging: on the lees until March
Tasting notes
Yellow color with green reflections, hints of yellow flowers and sativa herbs on
the nose.
Notes of white fruit and peach skin stand out.
In the mouth a slight acid vein winds to a round and creamy body of fruit and mint
leaves.
IL REFOLO
Grape variety: CHARDONNAY
Training system: Guyot
Soil: medium-textured volcanic hills
Vinification: grapes harvested in boxes, left in the cold room for 6 days at low
temperature, then pressed with carbonic snow, and then processed with enzymatic
clarification at 14 ° C
Fermentation in French oak tonneaux.
Aging: in wood on the lees until May with repeated batonnage
Tasting notes
Golden yellow color, hints of ripe banana and apricot on the nose, hints of vanilla
and cedar.
In the mouth it flows creamy but with a respectable tannic vein, its well-present
acidity blends with a remarkable structure.
WANDA
Grape variety: CESANESE
Training system: espalier
Soil: medium-textured volcanic
Vinification: the must is obtained from the bloodletting of our Cesanese pressed
in the tank. The enzymatic clarification is carried out at 19 ° C. Controlled
fermentation for twenty days at 13.5 ° C on the yeasts until March
Tasting notes
Color between onion skin and dog rose petal, hints of apricot medlar and white
peach on the nose.
In the mouth alive with a good savory acidity, a delicate tannin but capable of
giving nerve to the drink.
IL MAROSO
Grape variety: syrah
Training system: espalier
Soil: medium-textured volcanic
Vinification: grapes harvested in crates, de-stemmed and fermented hat emerged
in steel tanks at 25 ° C with pumping over and pressing of the marc.
Malolactic fermentation carried out in steel tanks.
Refinement: until March
Tasting notes
Intense red color, the nose reveals a mixture of strawberry white pepper and black
pepper.
Soft and enveloping in the mouth, an acidulous tannic vein winds through blue
fruit, blueberries and blackberries.
IL FRANGENTE
Grape variety: CESANESE
Training system: espalier
Soil: medium-textured volcanic
Vinification: grapes harvested in crates, de-stemmed and fermented hat emerged
in steel tanks at 26 ° C
Malolactic fermentation carried out in the tank
Refinement: until March
Tasting notes
Ruby red color, the nose has hints of cherry, wet earth and licorice.
In the mouth it is full-bodied and fresh with a balanced saline acidity.
On the palate it confirms red cherry and currant berries.
IL FRANGENTE
Grape variety: CESANESE
Training system: Guyot
Soil: medium-textured volcanic
Vinification: grapes harvested in crates, de-stemmed and fermented hat emerged
in steel tanks at 26 ° C
Malolattica in tonneaux
Aging: 1 year in French oak tonneaux
Tasting notes
Red color with garnet reflections, the nose has hints of ripe cherry jam and wet
earth, vanilla and mint.
Round in the mouth, but with a multifaceted tannic succession of interesting
complexity.
Our
vineyards
thrive
in
the
Castelli
Romani
area,
a
fortunate
area
for
the
right
geographical
position
which
ensures
the
ideal
environment
for
the
growth
of
the
vine
and
its
fruits
for
a
wine of the highest quality due to sun exposure, volcanic soil and altitude.
LA BREZZA
Grape variety: CHARDONNAY
Training system: espalier
Soil: medium-textured volcanic
Vinification: grapes harvested in boxes, soft pressing with carbonic snow,
enzymatic clarification at 19 ° C
Controlled fermentation for twenty days at 13.5 ° C
Aging: on the lees until March
Tasting notes
Golden yellow color, hints of white flowers and ripe banana on the nose, with a
hint of red peach.
In the soft mouth, a slight acid vein unfolds in a creamy jam.
L’ARDENTE
Grapes: MONTEPULCIANO and SANGIOVESE
as per the regulations of the ROMA D.O.C.
Training system: espalier
Soil: medium-textured volcanic
Vinification: grapes harvested in crates, de-stemmed and fermented hat emerged
in steel tanks at 26 ° C
Malolactic fermentation carried out in the tank
Refinement: until March
Tasting notes
Ruby red color, the nose has hints of raspberries and black pepper, wet earth and
undergrowth.
Crunchy in the mouth, soft and warm, it recalls spices and ripe fruit, red jam.
MARIÙ
Grape variety: MERLOT
Training system: espalier
Terrain: medium-textured volcanic hills
Vinification: grapes harvested in crates, de-stemmed-crushed and fermented with
emerged cap in steel tanks at 26 ° C
Malolactic fermentation carried out in the tank
Aging: 1 year in French oak tonneaux
Tasting notes
Amaranth red color, the nose has hints of cassis, dehydrated plum, pine needles
and oregano.
Warm and deep in the mouth, decisive and rich in a dense and robust texture of
tannins.
IL LASCHETTO
Grape variety: MALVASIA PUNTINATA
Training system: espalier
Soil: medium-textured volcanic hills
Vinification: grapes harvested in boxes, pressing and enzymatic clarification at 14
° C
Controlled fermentation for twenty days at 13.5 ° C
Aging: on the lees until March
Tasting notes
Yellow color with green reflections, hints of yellow flowers and sativa herbs on
the nose.
Notes of white fruit and peach skin stand out.
In the mouth a slight acid vein winds to a round and creamy body of fruit and mint
leaves.
IL REFOLO
Grape variety: CHARDONNAY
Training system: Guyot
Soil: medium-textured volcanic hills
Vinification: grapes harvested in boxes, left in the cold room for 6 days at low
temperature, then pressed with carbonic snow, and then processed with enzymatic
clarification at 14 ° C
Fermentation in French oak tonneaux.
Aging: in wood on the lees until May with repeated batonnage
Tasting notes
Golden yellow color, hints of ripe banana and apricot on the nose, hints of vanilla
and cedar.
In the mouth it flows creamy but with a respectable tannic vein, its well-present
acidity blends with a remarkable structure.
WANDA
Grape variety: CESANESE
Training system: espalier
Soil: medium-textured volcanic
Vinification: the must is obtained from the bloodletting of our Cesanese pressed
in the tank. The enzymatic clarification is carried out at 19 ° C. Controlled
fermentation for twenty days at 13.5 ° C on the yeasts until March
Tasting notes
Color between onion skin and dog rose petal, hints of apricot medlar and white
peach on the nose.
In the mouth alive with a good savory acidity, a delicate tannin but capable of
giving nerve to the drink.
IL MAROSO
Grape variety: syrah
Training system: espalier
Soil: medium-textured volcanic
Vinification: grapes harvested in crates, de-stemmed and fermented hat emerged
in steel tanks at 25 ° C with pumping over and pressing of the marc.
Malolactic fermentation carried out in steel tanks.
Refinement: until March
Tasting notes
Intense red color, the nose reveals a mixture of strawberry white pepper and black
pepper.
Soft and enveloping in the mouth, an acidulous tannic vein winds through blue
fruit, blueberries and blackberries.
IL FRANGENTE
Grape variety: CESANESE
Training system: espalier
Soil: medium-textured volcanic
Vinification: grapes harvested in crates, de-stemmed and fermented hat emerged
in steel tanks at 26 ° C
Malolactic fermentation carried out in the tank
Refinement: until March
Tasting notes
Ruby red color, the nose has hints of cherry, wet earth and licorice.
In the mouth it is full-bodied and fresh with a balanced saline acidity.
On the palate it confirms red cherry and currant berries.
IL FRANGENTE
Grape variety: CESANESE
Training system: Guyot
Soil: medium-textured volcanic
Vinification: grapes harvested in crates, de-stemmed and fermented hat emerged
in steel tanks at 26 ° C
Malolattica in tonneaux
Aging: 1 year in French oak tonneaux
Tasting notes
Red color with garnet reflections, the nose has hints of ripe cherry jam and wet
earth, vanilla and mint.
Round in the mouth, but with a multifaceted tannic succession of interesting
complexity.
Tenuta: Via Campoleone, 104 -Velletri (RM) Sede legale: Viale delle Milizie, 44 – Roma
P.iva 01842011007-C.F. 07691170588 - Tel. +39 06 37500300 - info@lagiannettola.com
MARTELLA SOCIETÀ AGRICOLA A.R.L.
SteveR
Tenuta: Via Campoleone, 104 -Velletri (RM) Sede legale: Viale delle Milizie, 44 – Roma
P.iva 01842011007-C.F. 07691170588 Tel. +39 06 37500300 - info@lagiannettola.com
MARTELLA SOCIETÀ AGRICOLA A.R.L.
SteveR
