Regina Vitae
Vineyards:
Black Pinot and...
Soil:
Hill (350 m) Volcanic soil, rich in potassium and phosphor and other microelements.
Vintage and vinification:
The bunches are harvested by hand and then fermented at a controlled temperature within a period of a few days. Following this, the grapes are pressed softly and fermented slowly. The wine so obtained are mixed and refined in a barrique. After a few months the wine is bottled and preserved in the cave at a temperature of 15°C.
Organoleptic analysis:
Red wine full bodied and intense, fruity and floral. Dry and prolonged taste.
Foods:
To be served slightly cold, with hors d'oeuvres, shellfishes, roasted meat and mushrooms, truffles, and cheeses.

Malvasia
Vineyards:
100% Malvasia del Lazio.
Soil:
Hill (400 m) Volcanic soil, rich in potassium and phosphor and other microelements. When grapes are unripe, they are pruned in order to reduce their production and obtain an high concentration.
Vintage and vinification:
The bunches are harvested by hand. They are macerated at cold temperatures after the product has been slightly pressed; then follows a slow fermentation at 18°C. The wine is preserved in stainless steel tanks, bottled during the period before the next vintage. The bottles are preserved in a cave for a two-year-long period at a temperature of 15°C.

Organoleptic analysis:
Colour: golden, amber when mature.
Scent: Floral and a prolonged scent of minerals.
Taste: Full bodied and persistent with a complex structure.

Foods:
To be served slightly cold, with hors d’oeuvres, shellfishes and fish, white meat, pasta and risotto.

Passito di Malvasia “Passione”
A wine to meditate.
Vineyards:
100% Malvasia del Lazio.
Soil:
Hill (350 m) Volcanic soil, rich in potassium and phosphor and other microelements.
Vintage and Vinification:
During the second weeks of September, the bunches are cut and left on the plants to dry at least for 40/50 days. Just before the harvesting the bunches are controlled and the grapes are carefully selected; then they are pressed. They are macerated at cold temperatures, and fermented at a controlled temperature. After this first phase, the product is preserved in small stainless steel tanks. After it is bottled, it is preserved in the cave at a constant temperature of 15°C.

Organoleptic Analysis:
Colour: golden, amber when mature.
Scent: Honey and hazelnuts
Taste: Full bodied and persistent with a complex structure.

Foods:
It has to be served at an ambient temperature, better if it is drunk alone or with cakes or biscuits or creamy cheeses with a strong taste.