bombino-6
Bombino

Bombino 100%

I.G.L. Lazio White

Volcanic origin, rich in Potassium, Phosphorus and Magnesium. Hilly, well-exposed and ventilated.

Cultivated at Guyot system with 4.500 plants per ha resulting in an output of about 80 ql/ha.

Careful selection of grapes, carried out by hand. Late harvesting.

Colour: Brilliant straw yellow, with light-green hints.

Nose: Intense, persistent, fruity (ripe grape hints).

Taste: Full-bodied and soft.

Sea fruits, pasta and risottos, white meat.

Alcohol: 12,50 % vol.

Total acidity: 5,50 gr/lt.

Dry extract: 22 gr/lt.

Residual sugars: 2,5-3,0 gr/lt

8-10 °C

White Racemo Organic

Malvasia Puntinata del Lazio 50% Malvasia di Candia 20% Bellone 20% Grechetto 10%.

D.O.C.G. Frascati Superiore

Volcanic origin, rich in Potassium, Phosphorus and Magnesium. Hilly, well-exposed and ventilated.

Cultivated using the Guyot system by producing 8.000 kg of grapes per hectare on average, and a density of around 4.500 vine roots.

Careful selection of grapes, carried out by hand. Late harvesting.

Colour: Gold straw yellow.

Nose: Intense and persistant perfume, fruity.

Taste: Full-bodied, well-balanced and armonic.

Excellent with cheese and white meat, fish.

Alcohol: 13,00 % vol.

Total acidity: 5,50 gr/lt.

Dry extract: 21 gr/lt.

Residual sugars: 2,5-3,5 gr/lt

8-10 °C

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racemo-rosso
Red Racemo

Sangiovese 40% Cesanese 60%

I.G.L. Lazio Red

Volcanic origin rich in Potassium, Phosphorus and Magnesium. Hilly, well-exposed.

Reared using the double Guyot system with a density of 4.500 vine roots per hectare producing about 7.000 kg/ha of grapes.

Grapes are accurately selected when perfectly ripe.

8 months in barrique (medium toast Allier and Tronçais oak) then in bottle for other 6 months.

Colour: Deep ruby red.

Nose: Concentrated bouquet, ethereal, noble.

Taste: Dry, velvety and persistent.

Excellent wine for roast and grilled meat and ripe cheese.

Alcohol: 13,00 % vol.

Total acidity: 5,80 gr/lt.

PH: 3,40

Dry extract: 29 gr/lt.

Residual sugars: 1,5-2,5 gr/lt

Keep the bottle in a horizontal position in a dark, cool and not too wet place. Decant before serving.

Serving Temperature: 16-18 °C

Tre Grome

Malvasia Puntinata, Malvasia “Rossa”, Bellone.

I.G.L. Lazio White

Volcanic origin, rich in Potassium, Phosphorus and Magnesium. Hilly, well-exposed and ventilated.

Cultivated by using the short Guyot Method, with 5.000 plants per ha and an output of about 4.200 bottles.

Late harvesting by hand, grapes collected in small cases.

Removal of grape stalks, 12-hours maceration at 5 °C with skin. Soft band pressing, fermentation, then in 225 lt.- barrique (Allier and Tronçais oak) medium toast.

Aroma: Characterized by intense, less immediate but more refined sensations, delicate.

Flavor: Fascinating and strong.

Perfect with smoked fish, mushroom dishes and white meats.

Alcohol: 13,00 % vol.

Total acidity: 5,40 gr/lt.

Dry extract: 26 gr/lt.

Residual sugars: 2,5-3,0 gr/lt

8-10°C

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Artisans of Wine. Life Essence.