12 days fermentation without skins controlled temperature of 16 °. Aging in steel: 6 months on the lees. Bottle aging : 6 months at a controlled temperature of 14 ° C
Geographical position : Zagarolo (RM); Region : Lazio; Soil : 40% silicon, 60% clay Vine growing system : Method; Density : 4500 plants per hectare Production : About 3500 kg of grapes per hectare
Color: Brilliant straw yellow with green gold reflections.
Smell: Very intense, ample, fine. Salty olfactory predominant, Mediterranean scrub, vegetal notes such as ripe tomato leaf, fresh fruit.
Taste: Full, elegant, clean, savory, very persistent.
Important fish with an intense and tasty taste. Black zest of Zagarolo stewed with sausages.