The vineyards of volcanic and permeable nature they are located in the hilly area south of Rome and exposed to the beneficial action of mare, mostly raised on a espalier, others with guyot or spurred cordon. The harvest takes place in mid-October with a manual harvest of the grapes. after fermentation, which takes place in vats of steel, the must rests for a few months a controlled temperature on the yeasts, this does so that the must itself is adorned with perfumes and flavors. This makes this wine fresh and of pleasant to drink. Then follows the refinement in bottle before being put on the market.
A wine for all meals, it accompanies dishes from the traditional Roman cuisine, fettuccine al ragù, risotto with vegetables, fish, bruschetta and pecorino cheese.
