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Cesanese del Piglio DOCG

Cesanese del Piglio DOCG

Additional information

Denomination

D.O.C.G. (Denominazione di Origine Controllata e Garantita)

Type of soil

from Piglio area, soils are attributable to red soils, a color due to the presence of iron and aluminum oxides

Vine Training System

unilateral spurred cordon

Grapes

Cesanese, Cesanese d’Affile

Alcoholic Content

13.5% vol.

Aroma

floral, fresh fruitiness, spicy, liquorice and vaniglia scents

To be served with

ciociara tradition dishes, first courses with meat sauces, roast lamb, “porchetta” roasted pork

Regional pairing

abbacchio allo scottadito

AWARDS

 

15,00  VAT included

SKU: 930

Description

Cesanese del Piglio DOCG

 

The Cesanese, or rather the Cesanesi, are grown in the territories of Affile, Olevano Romano and Piglio. It was in the period in which these areas were Roman colonies that the term Cesanese was coined as the variety was cultivated in the caesae, ie in the “places with cut trees”. From an ampelographic point of view, the vine is medium-late, thick and pruinose skin, vigorous. The DOCG denomination “Cesanese del Piglio”, unique in the Lazio region, is reserved for red wine obtained from Cesanese di Affile grapes.

 

Harvest period: first ten days of October
Vinification system: in red
Malolactic fermentation: carried out
Aging: 3 months in French oak barriques
Bottles produced: 3700
Exclusive Viticultural Practices: extremely severe pruning, topping every two weeks, post-veraison defoliation
Exclusive Oenological Practices: maceration on the marc for about 30 days

 

Find out more about Cesanese del Piglio DOCG Vinea Domini -> virtual tasting

Additional information

Denomination

D.O.C.G. (Denominazione di Origine Controllata e Garantita)

Type of soil

from Piglio area, soils are attributable to red soils, a color due to the presence of iron and aluminum oxides

Vine Training System

unilateral spurred cordon

Grapes

Cesanese, Cesanese d’Affile

Alcoholic Content

13.5% vol.

Aroma

floral, fresh fruitiness, spicy, liquorice and vaniglia scents

To be served with

ciociara tradition dishes, first courses with meat sauces, roast lamb, “porchetta” roasted pork

Regional pairing

abbacchio allo scottadito

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