Wines and Oils of excellence, expression of the Territory of the Colli Lanuvini

Alessandro – IGP Lazio Rosso

18,0060,00 VAT included

IGP Lazio Rosso

Produce the best wine possible and give it to the most precious of Friends. With this spirit comes the Alessandro Wine, in limited quantities, as true friends are.

Elegant and balanced wine, obtained thanks to low yields in the vineyard and high maceration in the cellar. Twelve months of aging in barrique. A wine with great complexity and structure definitely couples with tasty and very elaborate dishes, such as hare, wild boar or rabbit.

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SKU vino-rosso-alessandro Categories , Tag

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Description

IGP Lazio Rosso

Produce the best wine possible and give it to the most precious of Friends. With this spirit comes the Alessandro Wine, in limited quantities, as true friends are.

Elegant and balanced wine, obtained thanks to low yields in the vineyard and high maceration in the cellar. Twelve months of aging in barrique. A wine with great complexity and structure definitely couples with tasty and very elaborate dishes, such as hare, wild boar or rabbit.

Download Technical Sheet (PDF)

Organoleptic Test

Look
Clear.
Color
Ruby-red, deep and steady.
Perfume
The wine shows an olfactory range extremely wide, subtle, and particularly intense. Sensations derived from the used variety (raspberry, cassis, strawberry), from refining in wood (vanilla, coconut, pepper, liquorice, cloves) and eventually from bottle refining (greatly prominent balsamic scents; resin, cedar, pine) coexist.
Taste
Alessandro appears extremely rich and complex, endowed with a great softness and with a considerable structure at the same time. A wine with a great evolutionary potential, which is bound to surprise in years to come.
Pairings
A wine with great complexity and structure definitely couples with tasty and very elaborate dishes, such as hare, wild boar or rabbit.

Technical Informations

Production Area
Lanuvio
Grapes
Merlot, Montepulciano, Cabernet Sauvignon
Stump density/ha
4.200
Soil type
Clayey, sandy
Altitude
180 m a.s.l.
Vineyard exhibition
S-W
Residual sugar
Production
Harvest by hand in perforated boxes of KG 15 cad. Destemming and sending to the wine-maker; addition of selected yeasts. Thermo-regulated alcoholic fermentation (roughly one week). Post-fermentative maceration (roughly two weeks). Racking off the lees and soft pressing crushing of fermented marcs. Selection of the different fractions of wine. Malolactic fermentation in stainless steel. Entonnage in 225 litre barriques for 12 months.

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