Velletri d.o.c.
Soil:
It is located on a hill north-south facing. It is characterized by a good organic structure, and has well balanced contents of nutrient elements.
Vineyards:
Malvasia di Candia, Trebbiano Verde, Trebbiano Giallo, Malvasia puntinata del Lazio in various cloned selections.
Vintage and Vinification:
The grapes are harvested by hand during the second half of September. The wine is white vinified with a short maceration at cold temperature. The fermentation takes place in stainless steel tanks with a long stay on the fine dregs.

Organoleptic Analysis:
Colour: pale yellow with greenish tones.
Scent: Complex and various.
Taste: Harmonic and sour in a pleasant manner.

Foods:
It has to be served at a temperature of 10°C. It is a perfect aperitif: To be drunk together with hors d’oeuvres and first courses and fish.

Tenuta Ceracchi Bianca
Soil:
It is located on a hill north-south facing. It is a calcareous and clayey soil with a good organic structure and has well balanced contents of nutrient elements. The wines are cultivated with the guyot method.
Vineyards:
Malvasia Bianca di Candia, Malvasia Puntinata, Trebbiano Toscano, Trebbiano Verde, Trebbiano Giallo and Chardonnay in various cloned selections.
Vintage and vinification:
The grapes are harvested by hand during the first half of september. The vinification is the traditional one in white with a short maceration at cold temperatures of the pressed grapes. The fermentation takes place in oak barrels and in stainless steel tanks. Short stay on the fine dregs before bottling.

Organoleptic Analysis:
Colour: Pale yellow, with greenish tones.
Scent: Harmonic and fruited flavour characterized by flowers and vanilla.
Taste: Rich, well bodied, creamy and persistent.

Foods:
It has to be served at a temperature of 12°C. It is a structured wine particularly adapt to fish, meat and first courses.

Tenuta Ceracchi Rossa
Soil:
It is located on a hill north-south facing. It is a calcareous soil, middle structured with a good quantity of organic substances and well balanced contents of nutrient elements. The vines are cultivated with the spalliera method and they are pruned with the cordone speronato method.
Vineyards:
Sangiovese, Montepulciano, Cesanese, Bombino Nero, Merlot, Ciliegiolo in various cloned selections.
Vintage and Vinification:
The grapes are harvested by hand during the second half of October. The vinification takes place by macerating the pressed grapes during a period of 15 days at a temperature of 28°C. The wine is then decanted in oak barrels and it is matured during a period of 15 months. At the end the wine is refined in bottle (5-6 months)..

Organoleptic analysis:
Colour: intense ruby red.
Scent: Different harmonic fruits; spiced.
Taste: Rich, well bodied and well balanced with a long persistence.

Foods:
It has to be served at a temperature of 18°C. The bottle has to be uncorked an hour before being drunk. It is perfect with roasted meat, and game.