Grape varieties
60% Montepulciano, 40% Cesanese
Allergens
Contains sulfites
Notes
Bright ruby red; the nose is broad, with notes of ripe red fruits that blend well with notes of licorice and spices. The palate is robust and full-bodied thanks to tannins well present in the structure of the wine.
Vinification
Vinification at controlled temperature followed by maceration for about 20 days. After fermentation, the wine is refined on the fine lees for about 4 months with weekly bâtonnage. From January, the wine is aged for 6 months in 500 L tonneau of French oak.
Accompanying
to red meat and medium / long aged cheese.
Producer
FEDERICI
In Zagarolo, an ancient village built on a tuff hill, stands the Federici winery. Here, in this historical place, Antonio Federico began to produce wines with regional personality in 1960. To this day the winery is a leader in the production of regional grape varieties such as Malvasia, Trebbiano, Nero Buono or Cesanese. Outside Rome, the wines of the Lazio region are not yet very well known. This is not surprising, as over 60% of these wines are enjoyed locally.
In Zagarolo, an ancient village built on a tuff hill, stands the Federici winery. Here, in this historical place, Antonio Federico began to produce wines with regional personality in 1960. To this day the winery is a leader in the production of regional grape varieties such as Malvasia, Trebbiano, Nero Buono or Cesanese. Outside Rome, the wines of the Lazio region are not yet very well known. This is not surprising, as over 60% of these wines are enjoyed locally.