200-300 mt. a.s.l.
Type of land
Volcanic / clayey
3.333 (per Ha.)
80-90 q.li (per Ha.)
Manual – second decade of October
Fermentation on the skims with delicate pumping over, in steel at controlled temperature (24 °C)
5-6 months (malolactic fermentation)
Cherries, iris, violet
Soft and warm, with a richly fruity finish
Cured meats, first courses with meat sauces, white and red meats (grilled orbaked), medium-aged cheeses
Ancient Etruscan name of a yellow tone, Solidago is also a plant that grows spontaneously in Lazio with copious yellow inflorescence.
The etimology, although controversial is referred to the medicamentous properties of this species and could derive from the Latin “solido” which means “consolidate, strenghten” and and by extension “heal completely”.
Nose rich in balsamic and dark fruits, as the ruby color, almost impenetrably lets understand.
Sip is ruled by a bitter skeleton that also extends to the finish of descrete duration.
Winemaking in steel and stopover of 4 months on yeasts.