Marino Superiore 2002
Vineyards:
Trebbiano Toscano 40%, Malvasia del Lazio 35%, Malvasia di Candia 25%

Organoleptic analysis:
Colour: Pale yellow, crystalline with greenish nuances.
Scent: white flowers, such as: acacia and hawthorn; aromatic like sage. Apples of the quality Golden and acacia’s honey. Very fine and persistent.
Taste: Dry, well balanced, quite soft and sour. Middle bodied with an intense and elegant end. With a taste of almond, initially fresh and then dried.

Alcoholic grades:
12%
Foods:
For an important lunch or dinner, with fish. It is very good together with courses of the local roman cooking such as : fried dried salt cod’s fillets, fried courgettes and artichokes, artichokes cooked in oil and mint or at the "giudia" manner and fried young lamb’s cutlets.

Marino 2002
Vineyards:
Trebbiano Toscano 40%, Malvasia del Lazio 35%, Malvasia di Candia 25%

Organoleptic analysis:
Colour: Crystalline pale yellow with greenish nuances.
Scent: sage and apple of the quality golden. Persistent and intense
Taste: Dry, quite soft and sour.

Alcoholic grades:
11,5%
Foods:
For an important lunch or dinner, with fish. It is very good together with courses of the local roman cooking such as : fried dried salt cod’s fillets, fried courgettes and artichokes, artichokes cooked in oil and mint or at the "giudia" manner and fried young lamb’s cutlets.

Malvasia del Lazio 2002
It is produced in an historical vineyard of this area. Initially it was not very productive and therefore the vines were replaced with the Malvasia di Candia.
Vineyards:
Malvasia del Lazio 100%
Alcoholic grades:
12%

Organoleptic analysis:
Colour: Crystalline, pale yellow with golden rays.
Scent: White and yellow flowers like jasmine and broom. Tropical fruits: pineapple and banana. Intense and very interesting. Fine and persistent.
Taste: dry, warm and soft. Well balanced with freshness and sapid flavour. Full bodied wine with marked and evolved tone: aromatic herbs and yellow like mature fruits and flowers. Very fine, quite excellent, middle persistent.

Foods:
Omelettes with courgettes or artichokes, with mozzarella or truffles. White flavoured meats: like chicken at the “cacciatora” manner. It is used frequently to eat oysters.