CAMPO VECCHIO
IGT Lazio Rosso 2016
Classification: Dry red wine – Igt Lazio
Alcohol: 13,5 %
Bottle: 0,75 lt
1° year of production: 1993
Grapes: Shiraz 50%, Cesanese 50%
Soil and altitude: Hilly at 250 m
Type of soil: Volcanic. Rich in potassium and tufa
Vine growing: Trellised – Cordon Spur
Plant density: 5500 plants/Ha
Average age of vines: 28 years
Yield per hectare: 80 ql/Ha
Fermentation: Steel tank at a controlled temperature of 25/28°C
Fermentation time: 10/12 days
Aging: 50% barrels, 50% steel tank
CHARACTERISTICS OF WINE
COLOR: Ruby red
OLFACTION: Red fruit, blackberries and raspberries, close with a sweet spicy taste
FLAVOR: Balanced with sweet tannins and good mineral
FOOD: Meat pasta dishes, grilled meats, medium aged cheese
SERVING TEMPERATURE: 16/18 °C
HOW TO SERVE: Uncork one hour before serving and serve in a medium wine glasses
CAMPO VECCHIO
IGT Lazio Bianco 2020
Classification: Dry white wine – IGT Lazio
Alcohol: 13 %
Bottle: 0,75 lt
1° year of production: 1994
Grapes: Malvasia del Lazio and Malvasia di Candia 80%, Viognier 20%
Soil and altitude: Hilly at 250 m
Type of soil: Volcanic. Rich in potassium and tufa
Vine growing: Trellised – Cordon Spur
Plant density: 5500 plants/Ha
Average age of vines: 30 years
Yield per hectare: 100 ql/Ha
Fermentation: Steel tank at a controlled temperature of 18°C
Fermentation time: 8/10 days
CHARACTERISTICS OF WINE
COLOR: Gold yellow
OLFACTION: Intensely fruity and floral
FLAVOR: Smooth, balanced alcohol and good persistance.
A wine of great roundness overall
FOOD: First fish dishes, white meat, vegetables
SERVING TEMPERATURE: 12 °C
HOW TO SERVE: Uncork just before serving and serve in glasses medium size
I Quattro Mori
IGT Rosso Lazio 2015
Classification: Dry red wine – Igt Lazio
Alcohol: 14,5 %
Bottle: 0,75 lt
1° year of production: 1993
Grapes: Shiraz 40%, Cabernet S. 30%, Merlot 20%, Petit Verdot 10%
Soil and altitude: Hilly at 250 m
Type of soil: Volcanic. Rich in potassium and tufa
Vine growing: Trellised – Cordon Spur
Plant density: 5500 plants/Ha
Average age of vines: 29 years
Yield per hectare: 70 ql/Ha
Fermentation: Steel tank at a controlled temperature of 25/28°C
Fermentation time: 15/18 days
Aging: 100% barrels of Troncais and Allier
CHARACTERISTICS OF WINE
COLOR: Ruby red with purple reflections
OLFACTION: Ripe red fruit in the foreground, plum, spice/toasted and vanilla with
floral notes
FLAVOR: Elegant with long tannins and sweetness. Balanced, spicy and
mineral. Remarkably persistent and structure
FOOD: Roasted meats, stews, grilled meats, mature cheese
SERVING TEMPERATURE: 18 °C
HOW TO SERVE: Uncork one hour before serving and serve in large wine glasses
FRASCATI SUPERIORE
Docg bianco 2020
Classification: Dry white wine – Docg Frascati Superioire
Alcohol: 14 %
Bottle: 0,75 lt
1° year of production: 1994
Grapes: Malvasia del Lazio 70%, Trebb. Giallo, Bombino, Bellone 30%
Soil and altitude: Hilly at 250 m
Type of soil: Volcanic. Rich in potassium and tufa
Vine growing: Trellised – Cordon Spur
Plant density: 5500 plants/Ha
Average age of vines: 30 years
Yield per hectare: 90 ql/Ha
Fermentation: Steel tank at a controlled temperature of 18°C
Fermentation time: 8/10 days
CHARACTERISTICS OF WINE
COLOR: Gold yellow
OLFACTION: Intensely fruity and mineral, remarkably persistent. Exotic fruits and
white fruits like pear and apple
FLAVOR: Great roundness and smoothness, fruity, full-bodied
FOOD: First spicy dishes of the cuisine of Lazio, lamb, cheese
SERVING TEMPERATURE: 12 °C
HOW TO SERVE: Uncork just before serving and serve in glasses medium/big size
Donna Adriana
IGT Bianco Lazio 2019
Classification: Dry white wine – Igt Lazio
Alcohol: 14,5 %
Bottle: 0,75 lt
1° year of production: 1993
Grapes: Viognier 80%, Malvasia del Lazio 20%
Soil and altitude: Hilly at 250 m
Type of soil: Volcanic. Rich in potassium and tufa
Vine growing: Trellised – Cordon Spur
Plant density: 5500 plants/Ha
Average age of vines: 29 years
Yield per hectare: 80 ql/Ha
Fermentation: 85% Steel tank at a controlled temperature of 18°C
15% Barrel
Fermentation time: 10/12 days
CHARACTERISTICS OF WINE
COLOR: Gold yellow
OLFACTION: Intense, fruity and mineral finish. Exotic fruit and white fruit, apricot and
peach. Great finesse
FLAVOR: Very elegant, full-bodied, soft and persistent
FOOD: Fish and pasta dishes, white meats and medium-aged cheeses or goat
cheeses
SERVING TEMPERATURE: 12 °C
HOW TO SERVE: Uncork half an hour before serving and serve in large wine glasses
ROSATHEA
IGT Lazio Rosso 2016
Classification: Sweet red wine – Igt Lazio
Alcohol: 14 %
Bottle: 0,375 lt
1° year of production: 1993
Grapes: Moscato Rosa 100%
Soil and altitude: Hilly at 250 m
Type of soil: Volcanic. Rich in potassium and tufa
Vine growing: Trellised – Guyot
Plant density: 5500 plants/Ha
Average age of vines: 28 years
Yield per hectare: 40 ql/Ha
Fermentation: Steel tank at a controlled temperature of 18/20°C
Fermentation time: 10/12 days
CHARACTERISTICS OF WINE
COLOR: Ruby red with violet reflexes
OLFACTION: Jam berry, black cherry, rose petals
FLAVOR: Sweet and smooth, with good freshness. Long fruity aftertaste.
FOOD: Pastries, fruit pies and tarts with ricotta cheese, chocolate desserts
12 °C
HOW TO SERVE: Uncork and serve in small/midium wine glasses
MUFFA NOBILE
IGT Bianco Lazio 2016
Classification: Sweet white wine – Igt Lazio
Alcohol: 13,5 %
Bottle: 0,375 lt
1° year of production: 1993
Grapes: Semillon 70%, Sauvignon B. 20%, Moscato Giallo 10%
Soil and altitude: Hilly at 250 m
Type of soil: Volcanic. Rich in potassium and tufa
Vine growing: Trellised – Cordon Spur
Plant density: 5500 plants/Ha
Average age of vines: 29 years
Yield per hectare: 40 ql/Ha
Fermentation: New barrels
Fermentation time: 15/18 days
Aging: 100% barrels of Troncais and Allier
CHARACTERISTICS OF WINE
COLOR: Gold
OLFACTION: Intensely fruity with hints of apricot, dried fruit and iodine.
Honey and Vanilla
FLAVOR: Elegant, persistent and mineral. Sweet and smooth with good acidity
FOOD: Desserts, blue cheeses, foie gras
12 °C
HOW TO SERVE: Uncork and serve in small/midium wine glasses