This wine is ruby red in colour, with excellent intensity and violet hints. On the nose, there are perfumes of ripe red fruits, vanilla and spices. On the palate, it is intense and rounded, with well-balanced tannins and a long and persistent finish.
The vineyards are located at 300 metres above sea level in the classic area of Castelli Romani, situated between the ancient volcanic area of southern Lazio and the city of Rome. The soil there is volcanic and particularly fertile. Vines are aged between 15 and 30 years old. The trellising system is Guyot and spurred cordon. The plant density is around 4,000 plants per hectare.
The history of the Pallavicini family, which has owned land in the Lazio region for hundreds of years, is entwined with that of popes, cardinals, generals and princes. The Palazzo Pallavicini-Rospigliosi, which is situated on the Quirinal Hill in Rome, is a clear testament to this remarkable ancestry. Among their proprieties is the Tenuta di Colonna in the Castelli Romani area southeast of Rome, which has just under 60 hectares under vine, of which around 50 are white varieties planted at an altitude of 200 metres above sea level. Vines are planted on volcanic soils in the higher vineyards and a mix of calcareous clays and sand on the lower lying plots. The winery is built over a Roman cistern and aqueduct. Roman artefacts and remains can be found everywhere on the estate. In this historically rich context, winemaker Marco Cerqua has been employing modern techniques to produce wines that are clean and vibrant, to highlight the characters of the indigenous varieties.
50% Montepulciano , 30% Syrah/Shiraz, 20% Cesanese
Vegan / Vegetarian
2017 has been quite an unusual vintage season. Winter was quite mild with just a cold spike in February. The sprouting of the vines began at the end of March. Mid-April was cooler than usual but was followed by two very hot months. Between the end of August and the first ten days of September, two important rain events revitalized the plants and allowed for a good and balanced maturation of the grapes. A good harvest in terms of quality.
The grapes were hand harvested and sorted by hand at the winery. The fermentation took place in stainless steel vats at controlled temperatures of 24-28°C. Pumping over and delestage were carried out during and after the fermentation for better extraction. In November 2017 the wine started its wood ageing that continued for 12 months (in 500 Litres barrels of French oak, Allier and Tronçais, 80% second use and 20% new oak). Then followed a suitable bottle ageing.