SURSUM CORDA
LAZIO
Protected Geographical Indication
CESANESE
PASSITO
GRAPE BLEND: Cesanese of Affile 100%.
PRODUCTION AREA: Anagni.
ALTITUDE: 400 m. a.s.l.
CLIMATE: typically Mediterranean, with mild winters, moderate rainfall and mainly ventilated hot summers.
SOIL: clay soil.
BREEDING OF VINES: plant espalier (Guyot) (spurred cordon).
HECTARE YIELD: 5.000 – 6.000 kg.
HARVEST TIME: to reach maturity, it is expected to cut the fruiting branches, and after 20-30 days, for natural drying of the grapes, be harvested, late harvest in late October/ first week of November.
WINEMAKING: slight crushing and following soft pressing, long fermentation at a controlled temperature of 18 ° C.
AGEING: 8 months in steel.
COLOR: deep red.
BOUQUET: pleasant balsamic notes of eucalyptus, fruity, currant and blackberry.
TASTING NOTES: after the pleasant sweet smell, will reflect the olfactory notes. Heat wrap with aromatic returns, with good structure and persistence.
FOOD MATCHES: sweets and pastries typical regional.
SERVING TEMPERATURE: 16°-18° C.
GLASS OF SERVICE: Small Balloon.
FORMAT: 500 ml.
SURSUM CORDA
LAZIO
Protected Geographical Indication
WHITE
PASSITO
GRAPE BLEND: Malvasia of Lazio 100%.
PRODUCTION AREA: Zagarolo
ALTITUDE: 330 m. a.s.l.
CLIMATE: typically Mediterranean, with mild winters, moderate rainfall and mainly ventilated hot summers.
SOIL: tufaceous.
BREEDING OF VINES: plant espalier (Guyot) (spurred cordon).
HECTARE YIELD: 5.000 – 6.000 kg.
HARVEST TIME: to reach maturity, it is expected to cut the fruiting branches, and after 20-30 days, for natural drying of the grapes, be harvested, late harvest in late October/ first week of November.
WINEMAKING: slight crushing and following soft pressing, long fermentation at a controlled temperature of 18 ° C.
AGEING: 6 months in steel.
COLOR: intense yellow with shades of old gold.
BOUQUET: pleasant hints of dried fruit, floral same time, closes with hints of honey.
TASTING NOTES: after the pleasant sweet smell, will reflect the olfactory notes,sourish but pleasant balance and persistence.
FOOD MATCHES: sweets and pastries typical regional.
SERVING TEMPERATURE: 14°-16° C.
GLASS OF SERVICE:
Small Balloon.
FORMAT: 500 ml.
