Classification
Protected Designation of Origin
La Barzilai Castelli Romani Rosso Dop
A little bit of history…
Castelli Romani is definitely Lazio’s most important viticulture area. Many towns around here have a century-old wine-making tradition that has also been fostered by the volcanic origin of the soils, rich in potassium-based salts and phosphorus, and by the perfect climate, heavily affected by the many lakes.
Alcohol Content
13% vol.
Service Temperature
16° – 18°C
Description
These vines are planted in the hills South of Rome in volcanic soil, where they are mainly spur-trained, exposed to the South and positively affected by the proximity to the sea. The grapes are hand-picked in the second decade of September. Fermentation happens in stainless steel tanks. The resulting wine is particularly smooth and palate-pleasing.
It is made from a blend of Cesanese, Merlot, Montepulciano, Nero Buono and Sangiovese grapes
Organoleptic Analysis
It is ruby red with a winey, lingering and rather fruity scent. It feels smooth, harmonious, round and fragrant to the palate. It has good minerality. Mouth-pleasing.
Food Pairing
It pairs with every course, especially with traditional Roman recipes and cured meat.
