Moss La Rasenna

Moss

WHITE WINE - IGP LAZIO

 

WINE Cold maceration with the skins for 12 hours at 4°C, for Sauvignon, soft pressing and fermentation at 14°C for 15 days. The late harvested Muscat is added at mid-fermentation. The wine is allowed to complete fermentation at 16°C.

AGING This process is carried out in stainless steel barrels followed by another 4 months to allow yeasts to ferment. Half way through fermentation the wine is left to mature until bottling before marketing. Subsequently, after bottling, the wine is left to age another month.

SENSORY ANALYSIS Crystal clear, straw yellow with tinges of antique gold, a reasonable consistency, intense and complex aroma typical of Moscato well balanced by the Sauvignon citruscrop. Very dry in the mouth, with a warm and pleasant flavour. A balanced, harmonious, intense, full-bodied wine.

SERVING AND FOOD MATCHING Serve at 10-12°C as an aperitif or with any Lazio seafood specialities, from first courses or fish/ vegetable/cheese based appetizers, to second courses based on fish and shellfish.

GRAPE 40% Sauvignon - 60% white Muscat.

Vermentino La Rasenna

Vermentino

WHITE WINE - IGP LAZIO

 

WINE Cold maceration with the skins for 12 hours at 4°C for the three grapes. Soft pressing and fermentation at 18°C for 15 days.

AGING Aging takes place in stainless steel barrels followed by 2 more months to allow the yeasts to ferment. After a light clarification, the wine is left to mature until it is bottled before marketing. The wine is allowed to settle once bottled.

SENSORY ANALYSIS Crystal clear, straw yellow with tinges of antique gold, rather thick, intense and complex aroma, fruity, floral, decidedly dry in the mouth, warm and has good flavor. Balanced, harmonious, intense, full-bodied wine.

SERVING AND FOOD MATCHING Serve this wine at 10-12°C as an aperitif or with any of the Lazio seafood dishes, from first courses or fish/vegetable/cheese appetizers to second courses based on fish and shellfish dishes.

GRAPE 100% Vermentino.

 

Sauvignon La Rasenna

Sauvignon

WHITE WINE - IGP LAZIO

 

WINE Cold maceration with the skins for 12 hours at 4°. Soft pressing and fermentation at 14° for 12-13 days, in order to allow a slow and more importantly complexity due to metabolizing aromatic precursors more evolved. It is left to finish the fermentation to 16°.

AGING Steel followed by another 6 months of aging on the lees. After a light fining, the wine is bottled immediately, in order not to lose any of the flavors. Follow three months of aging in bottle.

SENSORY ANALYSIS Crystal clear, straw yellow with with hints of gold. Spicy and complex to the nose, with aromas ranging from pineapple pink grapefruit, yellow fishing that seems never ending. In the mouth is buttery and vegetal. Balanced wine, fresh and fruity but potent and structured, it is advisable to drink it in sometime.

SERVING AND FOOD MATCHING Serve at 10-12°. Excellent with from first courses or fish to second courses based on fish or smoked or medium-aged cheeses.

GRAPE 100% Sauvignon

Syrah La Rasenna

Syrah

RED WINE - IGP LAZIO

 

WINE Destemmed and subsequently macerated with the skins for 15 days.

AGING The wine is stored in stainless steel silos where micro-oxygenation takes place during yeast fermentation.

SENSORY ANALYSIS Deep ruby red, with an aroma of red fruit with a slightly sweet vanilla presence. Dry, full-bodied, fresh wine with well-corrected tannins.

SERVING AND FOOD MATCHING Serve at 14-16°C in medium-sized goblets. Excellent with fatty, succulent appetizers, with main course dishes of Lazio’s cuisine including grilled white and red meats.

GRAPE Syrah 100%

Petit Verdot La Rasenna

Petit Verdot

RED WINE - IGP LAZIO

 

WINE Maceration takes place in 80hl barrels called “fermintini”. Wine is kept in stainless steel barrels for 15 days. Floatation and punching down the cap up to 30°C. Malolactic fermentationis carried out.

AGING This is carried out in stainless steel barrels where the wine undergoes a slow and continuous micro-oxygenation process for about a month till it reaches 80% of its mass. 15% undergoes a light second passage in barriques and 5% ages in 5hl oak barrels. This modern wine-making practice allows for the more astringent tannins in the wine to bind stably to other molecules such as anthocyanins, polysaccharides and mannoproteins which give the wine roundness and balance without altering in any way the existing suite of aromas. Subsequently, the wine is bottled and a further refinement is carried out for about 3 months before its release on the market.

SENSORY ANALYSIS Clear, deep ruby red, fairly consistent, intense and complex to the nose, fruity, floral with definite aroma of ripe mixed berries; very dry, warm, presence of tannins, but silky in the mouth. It is equipped with a good flavor. A balanced, harmonious, intense, full-bodied wine.

SERVING AND FOOD MATCHING Serve at 16-18°C, in medium sized glasses. Thanks to its soft tannin component it can be served with all types of Lazio cuisine specialties, from first course dishes of white or red meat or apppetizers of cured meats and vegetable patés and cheeses to second course dishes of meat or fish stew.

GRAPE 100% Petit Verdot

Cabernet Franc La Rasenna

Cabernet Franc

RED WINE - IGP LAZIO

 

WINE Maceration takes place in 80hl barrels called “fermintini”. 15 days in stainless steel barrels. Floatation and punching down the cap up to 30°C. Malolactic fermentationis carried out.

AGING This is carried out in stainless steel barrels followed by 12 months aging in 5 - 6 hl oak barrels.

SENSORY ANALYSIS Deep ruby red with violet hues, the nose reveals aromas typical of Cabernet Franc,herbaceous, persistent, complex, harmonious and balanced wine.

SERVING AND FOOD MATCHING Serve this wine at 18-20°C taking care to let it breathe at least one hour beforehand. A recom- mended wine with first course dishes : red meats, game and seasoned cheeses.

GRAPE 100% Cabernet Franc

Filari Italiani IGP CHARDONNAY

Filari Italiani

CHARDONNAY IGP LAZIO

 

WINE Cryomaceration with grape skins at 4° for 12 hours for the 3 wine varieties, lightpressing and fermentation at 18° for 10 days.

AGING Stainless steel tanks are used followed by 2 more months with yeasts. After a slight clarification, the wine is left to mature till it is bottled before marketing it. It is left to age another month after bottling.

SENSORY ANALYSIS Clarity, yellow-green colour, consistency, an intense and complex aroma, fruity, flowery, decidedly dry in the mouth, warm and sapid. Balanced, aromatic, intense, full-bodied wine.

SERVING AND FOOD MATCHING Serve wine at 10-12° for apéritifs or with any of Lazio’s maritime specialities, from first course fish dishes or hors d’oeuvres, vegetables, cheese, to main course fish or crustacean seafood dishes.

GRAPE Chardonnay 100%.

Filari Italiani IGP MERLOT

Filari Italiani

MERLOT IGP LAZIO

 

WINE Destemming and subsequent enfleurage with skins for 15 days.

AGING Ruby red, red fruit aroma with a slight hint of bouquet. Dry, full, structured, fresh wine with correct amount of tannin.

SENSORY ANALYSIS Ruby red, red fruit aroma with a slight hint of bouquet. Dry, full, structured, fresh wine with correct amount of tannin.

SERVING AND FOOD MATCHING Serve at 14-16° in a medium-sized chalice. Serve together with fatty and succulent hors d’oeuvres and typical Lazio first course grilled meat dishes.

GRAPE Merlot 100%.

Ratafià

Ratafià

 

INGREDIENTS Red wine Petit Verdot (Cantina La Rasenna), ripe sour cherry, wheat Alcohol, sugar,natural flavors.

ALCOHOL 18.50% vol. alcohol total acidity g tartaric acidity: 5.33/L volatile acid 0.60 g acetic acid/L PH PH unit 3.90 phases.

PROCESSING STAGES The sour cherries (Cherries family), smaller and more acidic, are put to soak in wine for 40 days in the Sun where temperatures can reach 45 degrees also. In this period of time there is a fermentation and the product is stirred twice in a day (morning and evening). The steel barrels are covered to night to avoid moisture and discovered allthe morning. After the 40 days a first coarse manual filtering is made. The sour cherries are all torchiate to extract more juice. The product is allowed to settle for another 15 days, after another filtering is done with linen fabrics. You let it sit for another 15 days after this sublime elixir can be bot-tled. It is recommended to keep the product out of direct sunlight and away from heat sources.

Grappa di Moscato La Rasenna

Grappa di Moscato Riserva

DISTILLED SPIRIT

 

DISTILLATION TECHNIQUE Distillation is carried out using the intermittent cycle in antique copper stills.

AGING Stainless steel tanks are used and subsequently the grappa is allowed to age for 18months in 225 liter oak casks.

SENSORY ANALYSIS A delicate scent, its fragrance features the original varietal, intense and persistent bouquet with hints of the vine, musk, orange blossom scents together with tertiary aging perfume that allow for roundness. The flavor is soft, warm and harmonious. Its color is clear, amber-yellow with golden highlights. A grappa with great harmony and softness. The pronounced aroma present in the vinasse is deliberately enhanced by the distillation technique.

SERVING Serve at 16°C. Recommended medium tulip glass.

GRAPE Moscato 100%

Genesi VINO SPUMANTE EXTRA DRY

Genesi

SPUMANTE BRUT

 

VINIFICATION Primary white fermentation in stainless steel tanks at a temperature of 15°C. After fermentation the wine is drawn off and left in contact with its yeast for three months. After clarification the wine is transferred to large tanks for the secondary fermentation by way of the brief CHARMAT method ( 6 months).

REFINEMENT In stainless steel tanks for three months after the secondary fermentation.

ORGANOLEPTIC ANALYSIS Yellow green with brilliant hues. The texture of the bubbles is fine and persistent. The perfume is typical of this vine, with scents of yellow plum and elderflower and light notes of freshly baked bread. Fresh to the palate and reassuringly “petillant”, with full body and a mineral hint in the finish.

SERVING AND FOOD MATCHING Serve at 8-10°C. Best with aperitifs, smoked fish, fried foods, soft and medium-hard cheeses.

GRAPE 100% Trebbiano Verde ( also known as “Verdicchio Laziale”)

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