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