IGP – Protected Geographical Indication

Grapes: 100% Cesanese di Affile

Soil: Pozzolanic rich in clay

Training system:  bilateral guyot

Yield per hectare:  50 quintals

Vinification:  manual harvesting, spontaneous fermentation and rest on the skins for 18 days, malolactic fermentation carried out naturally, maturation in old tonneaux for 10 months and refinement for 8 months in the bottle.

2500 bottles produced 


Data Sheet

Cru of Cesanese

Grown on sandstone, the vineyard is managed biodynamically and the winemaking is natural.

Fermentation in contact with the skins for 15 days, matures for 10 months in exhausted tonneaux and 4 months in the bottle. 

During the entire winemaking process, no oenological adjuvant is used and the mass is not subjected to any clarification or filtration.

Cesenese di Affile

01 Color

Ruby red with garnet reflections

02 Fragrance

aromas of red and black fruits such as blueberries, cherries, then dried flowers and green notes on the finish

03 Taste

Intense, structured and of notable freshness, persistent and elegant