Agriturismo Le Rose
Our Wines
Colle dei Marmi
IGP Fiano Lazio
Colle dei Marmi is the name of the street that runs alongside the first Vineyard planted onthe estate and also the name of the first cultivation and vinification of Fiano experimented in the Castelli Romani in modern times. Given the characteristics of the soils in which this grape variety finds its best expression, we could not fail to attempt this cultivation along the slopes of the Latium Volcano.
Obtained from a scrupulous selection of grapes, the must ferments at controller temperatures in large wooden and stainlesssteel barrels. Maturation and aging on its lees takes place in cement vats and large barrels for six to eight months. The aging of Colle dei Marmi, whose production is limited, lasts one year longer than the other wines.
Awards and honors:
Veronelli Sun 2016
5 bunches Bibenda 2016, 2017, 2018, 2019, 2020, 2021
La Faiola
IGP Lazio white, Verdicchio, Bombino and Grechetto
We chose Verdicchio, the noble brother of Trebbiano Verde, a grape variety widely grown in our areas, convinced that it could find in our vineyards the soil in which to express itself at its best, and we combined it with Bombino and Grechetto, which have recently become part of our production, to create a wine with a well-defined territorial character, which would maintain the mineral characteristics of the land, but also the freshness and delicacy of the aromas.
After maturation on the skins in the absence of oxygen to preserve the delicate aromas, the must obtained from soft pressing is decanted.
Fermentation takes place in concrete vats with selected organic yeasts at a temperature of 15°C for the necessary time; after racking, the wine matures on fine lees to enhance the aromatic qualities typical of the grapevarieties.
La Faiola Red
PGI Cesanese Lazio
Faiola red is the first result of the union of Cesanese grapes from vineyards of different ages: processing and aging combine to perfectly marry the different organoleptic properties and create a unique, fresh and rich Cesanese.
Temperature-controlled fermentation precedes soft pressing.
The wine stays for four months in cement vats, four in seven-hectoliter tonneaux and another four in bottles for aging.
The result is a ready and aromatic wine with delicate tannins and typical scents, which perfectly matches white meat dishes and legume soups, completing a tasting that expresses all the scents of our territory.
Artemisia
PGI Malvasia puntinata Lazio
Malvasia puntinata del Lazio is an indigenous grape variety with ancient origins, the great qualities of which are being rediscovered: this is why we decided to make wine from it in purity.
Artemisia is full expression of the potential of the territory and represents the updated version from the techniques of modern viticulture of the wines of the Roman tradition.
To make this wine we select the best grapes by hand and vinify at a controlled temperature, so as to preserve all the noble characteristics of Malvasia puntinata.
We named this wine Artemisia in honor of the mountains that form the mouth of the ancient Latium Volcano, protecting our vines from the coldwinds in winter and ensuring the temperature range necessary for the scents in summer.
Tre Armi
IGP Lazio white, Malvasia puntinata and Verdicchio
This wine is an original blend of Malvasia puntinata and Verdicchio, which was born out of the need to create a different wine that looks to the future with its roots firmly planted in ourland.
It owes its name to the place where we built
the winery and it best represents our company philosophy: to use what the land has handed down to us to create something unique but recognizable.
Grapes are harvested by hand, gently pressed to keep their taste and olfactory characteristics unaltered.
The wine is aged partly in cement, partly in stainlesssteel and partly in large wooden barrels. Refinement in bottles allows for optimal roundness.
Tre Armi Rosso
IGP Lazio red, Cabernet sauvignon and Cesanese
On the border of our farm, a farmer for years cultivated a small plot that provided wine, oil and fruit for his large family. When the man passed away at a late age, this small but well-kept Vineyard experienced years of neglect.
We have “adopted” and brought this plot back into production, and from its Cabernet Sauvignon and Cesanese grapes we created Tre Armi rosso, a rich but simple wine with fruity and spicy hints that recall the scents of our land, perfect for a good barbecue of meat in the open air.
Fermentation is temperature-controlled in cement vats, aging in wood and stainlesssteel.
Verdicchio
IGP Larium
ALCOHOL CONTENT 13.00%.
COLOR straw–yellow with greenish highlights
AROMA broom, cider, winter melon, chamomile, slight hydrocarbon.
FLAVOUR entry with distinct minerality, a very balanced acidity, and the hints already perceived on the nose. Medium persistent.
SERVING TEMPERATURE 10-12 ° C
Petit Manseng
IGP Latium
Color: straw–yellow.
On the nose: white fruits and green apple, chamomile, iron filings.
On the palate: soft entry with floral notes, marked savoriness and minerality on the finish. Balanced acidity and good persistence.
Serving temperature: 10-12°C
Shiraz
IGP Latium
Color: ruby red.
On the nose: hints of unripe red fruit, tobacco, hints of black pepper and hints of cinnamon.
Taste: tannins present but not aggressive, savory with a cherry return; has a long, lingering finish.
Serving temperature: 16°C
