Fruttato e minerale, deciso e vellutato allo stesso tempo, il CESANESE di ÔMINA ROMANA - varietà autoctona della provincia di Roma - rispecchia in pieno le caratteristiche del vitigno a bacca nera principe del Lazio, che assume respiro internazionale grazie al nostro terroir e alle sapienti tecniche di vinificazione e affinamento.
HARVEST:
during the last week in September and the first week in October
VINIFICATION:
in stainless steel tank
REFINEMENT:
in French barriques for about 12 months and in stainless steel tank for 6 months afterwards
MATURATION:
in bottles for about 12 months
Sommelier profile
COLOUR:
deep garnet
AROMATICS:
intense and gracefully aged bouquet, mature fruit character, black cherries, red plum, fig, with herbal flavours of tobacco, thyme and oregano, peppery spiciness, toast
PALATE:
powerful, mouth-filling, with fine-grained tannins, balanced fruit character and a pronounced dry finish
GRAPE:
100 % Cesanese
PLANTING DENSITY:
5.800 vines/ha
YIELD PER HECTARE:
60 qli/ha
ALCOHOL CONTENT:
13.5 % vol.
SERVING TEMPERATURE:
14-16 °C
HARVEST:
during the last week in September and the first week in October
VINIFICATION:
in stainless steel tank
REFINEMENT:
in French barriques for about 12 months and in stainless steel tank for 6 months afterwards
MATURATION:
in bottles for about 12 months
Sommelier profile
COLOUR:
deep garnet
AROMATICS:
intense and gracefully aged bouquet, mature fruit character, black cherries, red plum, fig, with herbal flavours of tobacco, thyme and oregano, peppery spiciness, toast
PALATE:
powerful, mouth-filling, with fine-grained tannins, balanced fruit character and a pronounced dry finish
GRAPE:
100 % Cesanese
PLANTING DENSITY:
5.800 vines/ha
YIELD PER HECTARE:
60 qli/ha
ALCOHOL CONTENT:
13.5 % vol.
SERVING TEMPERATURE:
14-16 °C