WINES AND SPARKLING
PRODUCTION AREA: The vineyards are located in the municipality of Albano Laziale, on the slopes of the Volcano (Latium Volcano) at about 300 meters above sea level. The volcanic activities that took place in the past have influenced the structural characteristics of the soils, giving the grapes unique flavor and minerality.
GRAPE VARIETIES: From Chardonnay grapes; Stumps per Ha 3500; Production 100-120 qt/Ha.
VINIFICATION TECHNIQUE: From Chardonnay grapes; Stumps per Ha 3500; Production 100-120 qt/Ha.
ORGANOLEPTIC CHARACTERISTICS
BOTTLE FERMENTATION It begins in the months of February-March following the harvest and ends in October-November. During this long period of permanence "sur lie", following autolysis of the yeasts themselves, the sparkling wine acquires a very characteristic aroma and taste. The permanence in the bottle before sale is about three months.
PERLAGE: Very fine and persistent.
COLOR: Brilliant straw yellow.
SCENT: Intense and fresh, of particular finesse. It expresses elegant floral and fruity notes, yellow plum, pink grapefruit and cedar.
TASTE: Dry and dynamic, fresh and savory, it has great balance and a harmonious and elegant closure on intense floral and citrus sensations.
WINEMAKER'S RECOMMENDATIONS: Al fine di cogliere lo spumante nel momento migliore della sua vita, si consiglia di berlo entro un anno all’acquisto. Temperatura di servizio 6-8° C.
GASTRONOMIC COMBINATIONS
Excellent as an aperitif and welcome glass, it elegantly accompanies fish, light hors d'oeuvres and delicate meats.
Blanc de Blancs 12,5°
SILVETRI BRUT
WINES AND SPARKLING
Extra dry sparkling wine 12°
SILVESTRI EXTRADRY
PRODUCTION AREA: Grapes from the hilly vineyards of Lazio.
GRAPE VARIETIES: From Grechetto grapes harvested as soon as they are ripe by hand in a selective way
VINIFICATION TECHNIQUE: Vinification in white, soft pressing, fermentation at controlled temperature of clear must, with the addition of selected yeasts. The wine obtained is filtered to avoid secondary fermentations.
BOTTLE FERMENTATION It begins in the months of February-March following the harvest and ends in October-November. During this period of permanence "sur lie" following autolysis of the yeasts themselves, the sparkling wine acquires a very characteristic aroma and taste. The permanence in the bottle before sale is about three months.
ORGANOLEPTIC CHARACTERISTICS
PERLAGE: Very fine and persistent.
COLOR: Brilliant straw yellow.
SCENT: Fruity, aromatic and floral.
TASTE: Soft, dynamic and enveloping, with depth and character.
WINEMAKER'S ADVICE
Al fine di cogliere lo spumante nel momento migliore della sua vita, si consiglia di berlo entro un anno dall’acquisto. Temperatura di servizio, 6-8°C.
GASTRONOMIC COMBINATIONS
Sparkling wine of nonchalant elegance, excellent as an aperitif or at the end of a meal.
WINES AND SPARKLING
Vermentino Lazio IGT Bianco 12,5°
PRODUCTION AREA: Grapes from the hillside vineyards located on the slopes of the Castelli Romani, in the province of Rome.
GRAPE VARIETIES: From Vermentino grapes.
VINIFICATION TECHNIQUE: Grapes harvested by hand, pressed and crushed with soft pressing and fermentation at controlled temperature conducted by selected yeasts. The wine obtained is aged in steel before bottling.
ORGANOLEPTIC CHARACTERISTICS
COLOR: Delicate straw yellow, with youthful green reflections.
SCENT: Characteristic with intense fruity and floral notes. Aromatic herbs, delicate spices and touches of Mediterranean scrub.
TASTE: Savory and lively, slim and agile, with a fresh and lively taste of fruit and scrub with a long finish on fruity, mineral and balsamic sensations.
WINEMAKER'S ADVICE
Si raccomanda di servirlo fresco a una temperatura di 10°-12°C e di consumarlo entro l’anno successivo alla vendemmia.
GASTRONOMIC COMBINATIONS
Vino a tutto pasto, ottimo per antipasti, accompagna con raffinatezza il pesce, gli arrosti bianchi e in genere tutti piatti leggeri e delicati.
BIANCO COLLI
WINES AND SPARKLING
Frascati DOCG 12,5°
PRODUCTION AREA: Il territorio del comune di Frascati, Grottaferrata, Monteporzio e parte del comprensorio del comune di Colonna, in provincia di Roma.
GRAPE VARIETIES: From Malvasia Bianca di Candia, Greco and Trebbiano Toscano grapes
VINIFICATION TECHNIQUE: From Chardonnay grapes; Stumps per Ha 3500; Production 100-120 qt/Ha.
ORGANOLEPTIC CHARACTERISTICS
COLOR: Delicate straw yellow with youthful green reflections.
SCENT: Fresh and aromatic, fresh fruit, apple and pear, puffs of face powder and wild herbs.
TASTE: Clean and fresh, saline and persistent, with character. It closes on notes of fresh fruit and herbaceous tones.
WINEMAKER'S ADVICE
It is recommended to serve it chilled at a temperature of 8°-10°C and to consume it within the year following the harvest.
GASTRONOMIC COMBINATIONS
It is the most classic of all-meal wines, prefers lean hors d'oeuvres and broth and dry soups, fish and white meats.
SILVESTRI FRASCATI
WINES AND SPARKLING
Lazio IGT 12,5°
PRODUCTION AREA: The vineyards are located in the municipality of Albano Laziale, on the slopes of the Volcano (Latium Volcano) at about 300 meters above sea level. Past volcanic activities have influenced the structural characteristics of the soils, which give the grapes unique flavor and mineral characteristics.
GRAPE VARIETIES: From Chardonnay grapes; Stumps per Ha 3500; Production 100-120 qt/Ha.
VINIFICATION TECHNIQUE: Grapes harvested by hand and destemmed. After a short maceration it is gently pressed, the cold decanted must is inoculated with selected yeasts which enhance the aromatic expression of the Chardonnay. The wine obtained ages in steel for about 3 months.
ORGANOLEPTIC CHARACTERISTICS
COLOR: Straw yellow of medium chromatic intensity, with soft greenish reflections.
SCENT: Fruity and aromatic, notes of citrus fruits, aromatic herbs, pink grapefruit, apricot and melon stand out.
TASTE: The entry into the mouth is soft, with a good alcohol content and freshness, with an excellent structure, fat and enveloping.
It closes elegantly on sensations of apricot, citrus and hazelnut.
WINEMAKER'S ADVICE
Medium longevity wine is best proposed if consumed in the year following the harvest. It is recommended to serve it at a temperature of 12-13° C. Store in a dark and cool place
GASTRONOMIC COMBINATIONS
It goes well with appetizers based on both raw and cooked fish, with first and second courses of fish and white meat
CHARDONNAY
WINES AND SPARKLING
PRODUCTION AREA: Grapes from hillside vineyards, located on the slopes of the Castelli Romani, in the province of Rome.
GRAPE VARIETIES: From Sauvignon grapes in purity.
VINIFICATION TECHNIQUE: Grapes harvested early to give the wine sensations of freshness and aroma typical of Sauvignon. The grapes are gently pressed and the must obtained is protected from oxidation with inert gases followed by fermentation at a controlled temperature conducted by selected yeasts.
ORGANOLEPTIC CHARACTERISTICS
COLOR: Delicate straw yellow, with youthful green reflections.
SCENT: Intense and herbaceous, with sensations of clear sage, then boxwood and tomato leaf.
TASTE: Excellent acid / soft balance, without harshness, with a long finish on herbaceous and slightly balsamic sensations.
WINEMAKER'S RECOMMENDATIONS: Vino di media longevità, si propone al meglio se consumato nell’anno successivo la vendemmia. Si raccomanda di servirlo fresco a una temperatura di 10-12 °C. Conservare in luogo buio e fresco.
GASTRONOMIC COMBINATIONS
Perfect with light hors d'oeuvres, soups, grilled vegetables, fish and white meats.
Lazio IGT 12°
Sauvignon
WINES AND SPARKLING
Lazio IGT Bianco 13°
PRODUCTION AREA: Uve provenienti dai vigneti collinari ubicati sulle pendici dei Castelli Romani, in provincia di Roma.
GRAPE VARIETIES: Malvasia di Candia, Chardonnay, Greco.
VINIFICATION TECHNIQUE: Grapes harvested by hand, transferred to the intact cellar, soft pressing, alcoholic fermentation at low temperatures (14/16 °C) with selected yeasts. Matures 3 months in steel before bottling.
ORGANOLEPTIC CHARACTERISTICS
COLOR: Golden yellow with moderate chromatic charge
SCENT: Soft, of just ripe fruit, with delicate hints of yeast and banana.
TASTE: The entry into the mouth is soft, good alcoholic note, moderate acidity, good structure, exemplary cleanliness, excellent persistence. Complex wine with an elegant smoothness.
WINEMAKER'S ADVICE
Si raccomanda di servirlo fresco a una temperatura di 8° - 10°C e di consumarlo entro l’anno successivo alla vendemmia.
GASTRONOMIC COMBINATIONS
È il classico vino da tutto pasto, predilige antipasti magri, minestre in brodo e asciutte non eccessivamente sapide, pesce bollito e carni bianche
ANTICA ROMA
WINES AND SPARKLING
PRODUCTION AREA: Grapes from the hillside vineyards located on the slopes of the Castelli Romani, in the province of Rome.
GRAPE VARIETIES: From Cesanese grapes.
VINIFICATION TECHNIQUE: The grapes are harvested manually, pressed and destemmed. Before fermentation, cold maceration is carried out (0-4 °C), after 48 hours the grapes are brought to 20-23°C and inoculated with selected yeasts and left to macerate in fermentation for another 10-15 days. This is followed by racking off, soft pressing and aging first in steel and then in oak barrels.
ORGANOLEPTIC CHARACTERISTICS
COLOR: Ruby red.
SCENT: Intense fruitiness of small dark fruits, roasting and spices, blueberries, coffee, cocoa and leather.
TASTE: Dynamic and enveloping, with an important structure and velvety tannins, with great balance between body and freshness. Long Persistence on notes of small red fruits and coffee.
WINEMAKER'S RECOMMENDATIONS: Vino di buona longevità, per dargli un equilibrio perfetto è necessario ossigenarlo scaraffandolo con delicatezza. Temperatura di servizio 18° C.
GASTRONOMIC COMBINATIONS
Given the excellent structure, it goes well with savory second courses, braised meats, grilled meat and semi-aged cheeses.
Cesanese Lazio IGT Rosso 13°
ROSSO COLLI
WINES AND SPARKLING
PRODUCTION AREA: The vineyards are located in the municipality of Albano Laziale, on the slopes of the Volcano (Latium Volcano) at about 300 meters above sea level. The volcanic activities that took place in the past have influenced the structural characteristics of the soils, which give the grapes unique flavor and mineral characteristics.
GRAPE VARIETIES: From Merlot grapes. Stumps per Ha 3500; Production 100-120 qt/Ha.
VINIFICATION TECHNIQUE: The grapes are harvested manually, crushed and de-stemmed, macerated with the skins for 10 -15 days at about 25° C. After adequate maturation in stainless steel tanks, the first wine matures in oak barrels. After bottling, the wine continues to refine for another 5 - 6 months before being sold
ORGANOLEPTIC CHARACTERISTICS
COLOR: Ruby red with good chromatic intensity, with reflections tending towards garnet over time.
SCENT: Ruby red with good chromatic intensity, with reflections tending towards garnet over time.
TASTE: Full-bodied and savory, with good freshness and structure, with returns of crunchy red fruit and light spices.
WINEMAKER'S RECOMMENDATIONS: Vino di buona longevità, per dargli un equilibrio perfetto è necessario ossigenarlo scaraffandolo con delicatezza. Temperatura di servizio 18° C.
GASTRONOMIC COMBINATIONS
It goes perfectly with savory first courses, such as pappardelle with hare sauce, roasted or grilled meats and semi-aged cheeses.
Lazio IGT 13,5°
MERLOT
WINES AND SPARKLING
Lazio IGT 14°
PRODUCTION AREA: I vigneti si trovano nel comune di Albano Laziale, alle pendici del Vulcano (Latium Volcano) a 300 mt circa s.l.m. Le attività vulcaniche del passato hanno influenzato le caratteristiche strutturali dei terreni, che conferiscono alle uve caratteristiche di sapidità e mineralità uniche.
GRAPE VARIETIES: From Syrah grapes; Stumps per Ha 3500; Production 100-120 qt/Ha.
VINIFICATION TECHNIQUE: The grapes are harvested manually, crushed and destemmed, macerated with the skins for 10-15 days at about 25° C. After adequate maturation in stainless steel tanks, the first wine matures in oak barrels. After bottling, the wine continues to refine for another 5 - 6 months before being sold.
ORGANOLEPTIC CHARACTERISTICS
COLOR: Ruby red with purple reflections, tending towards garnet over time
SCENT: Hints of undergrowth and spices, delicate notes of black cherry, pepper and red rose.
TASTE: Enveloping and juicy, with good structure and sapidity, soft and elegant, with great final persistence.
WINEMAKER'S ADVICE
Wine of good longevity, to give it a perfect balance it is necessary to oxygenate it by gently decanting it. Serving temperature 18°C.
GASTRONOMIC COMBINATIONS
It goes perfectly with savory first courses, such as pappardelle with hare sauce, roasted and grilled red meats and semi-aged cheeses.
Syrah