Discovery the wines from Latium

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Discovering the wines from Latium

18 April 2015 -18 April 2015 - Massimo Serpieri & Luca MorettiMassimo Serpieri & Luca Moretti

Lazio – Geography & Lazio – Geography & climateclimate


Volcanoes!Volcanoes!


HistoryHistory"Nullam, Vare, sacra vite prius severis "Nullam, Vare, sacra vite prius severis arborem"arborem"


History


Lazio is one of the oldest regions of Italy for viticulture, as witnessed by the writings of Latin Georgics which Cato, Columella, Pliny, Strabo, Virgil, Martial. Both wines produced in Latium are among the most famous and celebrated of antiquity: see the Caeres, Cecubo, Aricinum, Tiburtinum, Tusculum...

Then, in Middle Ages, Benedictines took care… as everywhere else

And in modern times, what happened?

After the advent of phylloxera, tendency to produce large quantities of wine… for the endlessly growing market of ROME!

Growers tended to pull up their red wine vines (Cesanese) and replant with high-yielding and rather ordinary Malvasia Candia & Trebbiano to produce oceans of Frascati, etc. Thus: Vigourous but less interesting grapes +high yields +

Tendone = low quality!

Last 10-15 years: re-discovery of traditional, less vigourous but more concentrated and original grapes (Malvasia Puntinata, Bellone, Grechetto, Cesanese, Nero Buono…) + Cordon-spur & Guyot + lower yields = higher quality!


Training systemsTraining systems


Production


- Lazio produces 2,8% of IT wine

- 2000-2010: Lazio lost 45,7% of its vineyards (from 29.533 to 16.082)

- Approx. 75% white wines

Map Doc & DOCGMap Doc & DOCG


DOCG:Cesanese del PiglioCannellino di FrascatiFrascati Superiore

GrapesGrapesCesanese di Affile Cesanese di Affile Nero Buono Nero Buono SangioveseSangiovese


GrapesGrapes Bellone Bellone Grechetto Grechetto Malvasia Malvasia PuntinataPuntinata


Marco Carpineti


Kius

Variety: BelloneDensity: 4500 vines per hectareHarvest: last ten days of AugustVinification: Metodo Classico - Soft pressing of whole grapes and fermentation at controlled T°Contact with lees: 24 months


Moro


Grapes: Greco Moro 80%, Giallo 20%.Planting: 5000 vines/haWine-making: pressing and fermentation stainless steel vat at controlled T° for 12 days Partly (30%) fermented and aged in barriques

Roberto e Paolo Trappolini"In 1961 I started taking the bulk wine to castiglionesi who migrated to Rome, Bologna in search of work in... In 1988-89 we began bottling ... Now we have 23 ha of vineyards, we are focusing more and more on indigenous grapes, Grechetto, Trebbiano, Aleatico, Violone (clone of Montepulciano) and Sangiovese…"


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BreccetoBrecceto

Grechetto IGT Lazio WhiteThe Vineyard: Brecceto - City of Castiglione in TeverinaGrapes: Massal Selection of ancient clones of GrechettoFermentation in French oak barrels for 6 monthsAlcohol content: max 14.50% vol.Ageing: remains for 6 months to mature on its lees in the same barrels in which it has fermented


Poggio Le Volpi


“Poggio Le Volpi” was created in the 90’s by Felice Mergè, the third generation of this family of winemakers, involved since the ’20s in wine and olive growing.

The company covers around 100 hectares, mainly south oriented, in “ Monte Porzio Catone” area.

They made the effort of re-discover traditional native grapes (Nero Buono di Cori, Malvasia Puntinata), processed with the most modern techniques.

Building on the experiences from the past, “Poggio Le Volpi” produces since the very beginning high quality wines, which are internationally rated

Donnaluce

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Vineyard site: Monteporzio CatoneGrapes: Malvasia del Lazio 60%, Greco 30%, Chardonnay 10%. Late harvest of some selected grapesVinification: Fermentation in oak barrel (40 hl) with controlled (low) T° + 4 months in oak barrel in contact with leesAlcohol: 13% vol.

Latest ratings• Annuario Luca Maroni - 2015 Best white wine of Lazio • Bibenda 2015 – 5 grappoli

Casale della Ioria


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The Company is located in the south of Rome, where there is a hilly area called Ciociaria. It is an ideal habitat for vines and olive trees, which have been planted since the time of the Roman Empire.

In this territory historical events and a special microclimate have inhibited the contamination of a native ampelographic heritage leaving us a variety of antique vines.

The estate Casale della Ioria, is located in the heart of the production area of the red wine Cesanese del Piglio d.o.c.g. The vineyards and olive trees are at about 400 meters above sea level surrounded by woods.The farm is dedicated to the organic cultivation

Casale della Ioria

Casale della Ioria


Tenuta della Ioria

Production Area: Anagni - Cesanese del Piglio

Grape : Cesanese di Affile System: Guyot /cordon Density: 4500 per Ha Vineyard area : 5 Ha Production per hectare: 60 q.li Fermentation & Malolactic fermentation in

stainless steel for 10 days Ageing: steel and oak


Cooperativa Cincinnato


Lucius Quintus Cincinnatus appointed consul in 460 came out victorious in the war against the Equi. After the victory, Cincinnatus went back to take care of his estates located in our area…

Ercole

Nero Buono di Cori, Lazio IGT Rosso100% Nero Buono di CoriAlcohol degrees 13.5%Total sulphur dioxide: less than 100 mg / lVineyards: Hills lavaAltitude 250 m slmSoil: Volcanic - ClayYield per hectare: 60Ageing: oak barrels (1st and 2nd) 12 months


Apolide


100% Nero Buono di Cori"Stateless name, but not characterless!"IGP LAZIO RossoDensity: 4500 vines per hectareHarvest: October.Vinification: maceration for about 15 days at controlled temperatureAgeing : barriques for 24 months

Paterno

Sangiovese IGT Lazio rosso Vineyard: Paterno - Comune di

Castiglione in Teverina Grape: Old clones Sangiovese Ageing : big Slavonian casks 30 hl

for 18 months – in bottle 9 months Alcohol 13,50 % vol.


And food…

Fiori di zucca ripieni, gnocchi alla romana, bucatini Fiori di zucca ripieni, gnocchi alla romana, bucatini all'amatriciana, spaghetti alla carbonara, penne all'arrabbiata, all'amatriciana, spaghetti alla carbonara, penne all'arrabbiata, timballo alla Bonifacio VIII (maccheroni sugo pomodoro, timballo alla Bonifacio VIII (maccheroni sugo pomodoro, interiora vitello e pecorino), pasta coi broccoli in brodo di interiora vitello e pecorino), pasta coi broccoli in brodo di arzilla, minestra di riso e piselli, abbacchio alla romana, arzilla, minestra di riso e piselli, abbacchio alla romana, brodettato, saltimbocca alla romana, coda alla vaccinara, brodettato, saltimbocca alla romana, coda alla vaccinara, rigatoni colla pajata, coratella con i carciofi, abbacchio rigatoni colla pajata, coratella con i carciofi, abbacchio scottadito, anguilla di Bolsena, carciofi alla giudia….scottadito, anguilla di Bolsena, carciofi alla giudia….


… … e la porchetta di Ariccia!e la porchetta di Ariccia!


We enjoyed the following We enjoyed the following wines…wines…

Sparkling/White wines M. Carpineti Kius 2012 Brut Metodo Classico – 22 E. M. Carpineti Moro 2013 – 15 E. Trappolini Brecceto 2012 – 13,5 E. (15,5 E. for 2012) Poggio Le Volpi Donnaluce 2013 – 13 E.

Red wines Casale della Ioria Tenuta della Ioria 2013 – 13 E. Cincinnato Ercole 2011 - 14 E. M. Carpineti Apolide 2009 - 31 E. Trappolini Paterno 2010 - 19 [email protected] Marco Mancini http://www.mancini.be/


mailto:[email protected]

http://www.mancini.be/

http://www.mancini.be/

Thank Thank you! you!

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Thank youThank you

"Sometimes, it is good to get to drunkenness, it loosen tensions, melts worries and heals

sadness…" (Seneca)

Food

Discovery the wines from Latium