Wines

OUR PRODUCTS

Our winery was founded in 1994 by the heirs of Loreti’s family to carry on a tradition that dates back to the 1881. In this section you can find all our labels. For purchases and other info don’t hesitate to contact us! Thematic tasting boxes are available as well.

If you are interested in buying our wines, write to us at info@cantinadeltufaio.it

Base Line

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    Tufaio

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    The vineyard Geographic position: Zagarolo (RM). Lazio Region Soil: clay 60%, silicon 40%, Trellising System: Guyot Vine Density: 4500 vines/ha Production: around 65 q/ha The wine This wine takes its name from our winery to praise the tufa on which Zagarolo lies Grape variety: Malvasia laziale 60%, Grechetto 20%, Trebbiano giallo 10%, Sauvignon blanc 10% Alcohol: 12,88% Method of production Wine-making: 4 days of fermentation with skin contact and 10 days of fermentation without skins at the controlled temperature of 18°C Aging in bottle: 3 months Organoleptic properties Colour: Pale yellow with bright golden shades Nose: Fruity hints: peach, apple, pear. Floral notes. Furthermore, a distinct mineral note of flint stone. Taste: The mouthfeel is pleasant, with a tasty salinity, good freshness, pleasantly fruity. Direct and with an excellent drinkability Pairings Pasta dishes and raw fish. Fresh and delicate cheese Awards PREMIO MEDUSA 2015, given by La Sapienza University of Rome BIBENDA 2014: 4 grappoli tufaio 2011 DOUJA D’OR 2011: 90 points
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    Casale Tiberio

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    The vineyard Geographic position: Zagarolo (RM). Lazio Region Soil: silicon 75%, clay 25% Trellising System: spurred cordon Vine Density: 5500 vines/ha Production: around 75 q/ha The Wine Tiberio was the name of the owner of the land where now lies Cantina del Tufaio. This wine is a tribute to his memory since this plot of land allowed us to reach excellent results and achieve great things. Grape variety: Merlot 60%, Cabernet Sauvignon 40% Alcohol: 13,89% Method of production Wine-making: Temperature-controlled maceration with skin contact for about 6 days at 30°C max. Aging in barrique: 12 months (second passage) Aging in bottle: 2 months Organoleptic properties Colour: Intense ruby red colour Nose: Very complex and intense: red fruit and balsamic hints. Taste: Full-bodied with soft tannins, persistent with a complex palate Pairings Red meats, seasoned and strong cheese. Truly enjoyable to be drunk alone as well, just to contemplate the pleasures of the palate, maybe in front of a fireplace!
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    Tufaio Pas Dosè

    The vineyard Geographic position: Zagarolo (RM). Lazio Region Soil: silicon 75%, clay 25% Age of the vines: 23 years old Trellising System: spurred cordon Vine Density: 4500 vines/ha Production: around 75 q/ha Il vino The Tufaio Pas Dosé represents the very beginning of our winery since it is the first wine produced in 1990, against the trend of that time based on ‘romanella’ (local sparkling wines) and brachetto. It is a traditional method pas dosé sparkling wine, produced and aged totally inside the tufa cave hand-carved in 1881, which has a natural temperature of about 12,5 °C. The whole process is carried out manually: the bottling, that takes place inside the cave itself, the remuage sur pupitre, as well as the dégorgement à la volée. Grape variety: White pinot 100% Alcohol: 12,50% Method of production Method: Traditional; Pas Dosé; dégorgement à la volée First wine-making: Temperature-controlled fermentation without skins for 12 days at 18°C Aging in bottle: 24 months on fine lees inside the cave. Organoleptic properties Perlage: elegant, fine, with bubble chains at the centre of the glass Colour: Bright golden yellow Nose: Intense, floral and fruity scents and minerals hints. Taste: Good-bodied, elegant and pleasantly dry Pairings Fish or delicate cheese, white meats, perfect with grilled bacon. Great for your aperitif as well. Awards BIBENDA 2016 – 4 Grappoli Tufaio Brut 2012

Dedications Line

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    AmMaria

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    The vineyard Geographic position: Zagarolo (RM). Lazio Region Soil: silicon 75%, clay 25% Trellising System: spurred cordon Vine Density: 4500 vines/ha Production: around 65 q/ha The Wine “AmMaria” is the wine dedicated to the winemaker’s wife, Maria, who is on his side sharing the passion for winemaking since forever. This wine will surprise you sip after sip. In our perception, that’s the perfect wine to be drunk in front of a fireplace. Grape variety: White Pinot 100% Alcohol: 14,50% Method of production Wine-making: Temperature-controlled maceration with skin contact for 10 days at 30°C max. Aging in oak tonneau: 13 months Aging in bottle: 6 months Organoleptic properties Colour: Ruby red colour with garnet highlights Nose: Very intense, broad, fine. Predominant scents: balsamic, spicy; black pepper, cardamom, Mediterranean scrub, bush. Taste: Full-bodied wine, with soft tannins which tend to a noble profile, very persistent, elegant in its entrance and perfectly coherent with the nose in its personality. Pairings Wild game and seasoned cheese
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    AnNike

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    The vineyard Geographic position: Zagarolo (RM). Lazio Region Soil: silicon 40%, clay 60% Trellising System: Guyot Vine Density: 4500 vines/ha Production: around 35 q/ha The Wine Dedicated to the winemaker’s daughter. Nike is the greek etymology of Nicoletta, meaning ‘victory’ since this wine it’s a real won challenge for the winery! At the beginning, despite its fantastic potential, the wine was unsettled. After the aging in bottle, it gains a deep intensity of aromas, a broad bouquet with all typical Sauvignon blanc hints. Grape variety: Sauvignon blanc 100% Alcohol: 13,40% Method of production Wine-making: Temperature-controlled maceration without skins for 12 days at 16°C Aging in stainless-steel tank: age on fine lees for 6 months Aging in bottle: 6 months (at controlled temperature 14 °C) Organoleptic properties Colour: Bright pale yellow with golden-green highlights Nose: Very intense, broad, fine. Predominant scents: distinct minerality, saline, Mediterranean scrub, herbal notes such as ripe tomato leave, fresh fruit. Taste: Full, elegant, clean, sapid and very persistent Pairings Structured and tasty fish dishes. Scorzonera of Zagarolo (a typical root-vegetable) stewed with sausages. Awards BIBENDA 2015: 4 grappoli 2013
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    Aggì

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    The vineyard: Geographic position: Zagarolo (RM). Lazio Region Soil: silicon 40%, clay 60% Trellising System: Guyot Vine Density: 4500 vines/ha Production: around 65 q/ha The Wine: History, roots, places and smells that bring us back in time. Gigi, farmer and artist: the fourth generation of Loreti’s family. “Aggì” is named after him, father and Granpa, gone too soon. Grape variety: Malvasia laziale 60%, Grechetto 20%, Trebbiano giallo 10%, Sauvignon blanc 10%. Alcohol: 13% Method of production: Wine-making: 4 days of fermentation with skin contact and 10 days of fermentation without skins at the controlled temperature of 18°C. Aging in oak tonneau: 6 months Aging in bottle: 12 months Organoleptic properties: Colour: Intense golden yellow, unfiltered (may contain tartrate crystals or sediments) Nose: Intense floral scents, acacia honey, exotic fruit, sweet spices. It ends with a mineral note which recalls the volcanic soil whence it comes. Taste: Pleasant palate, tasty salinity and freshness, mouth-filling, very persistent. Pairings: Tasty and structured pasta dishes like “cacio e pepe” (cheese and pepper). Meat dishes even with intense spices. Semi-seasoned cheese.

Special Line

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    Passito

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    The vineyard Geographic position: Zagarolo (RM). Lazio Region Soil: clay 60%, silicon 40% Age of the vines: 20 years old Trellising System: Guyot Vine Density: 4500 vines/ha Production: around 35 q/ha The wine Grape variety: Sauvignon blanc 100% Alcohol: 15,50% Method of production Wine-making: Long fermentation with skin contact (maceration) – 1 year of rest on fine lees in the cave. Aging in bottle: 6 months Organoleptic properties Colour: Golden-amber yellow, unfiltered. Nose: Elegant, with pastry scents, dehydrated and candied fruit. Taste: Sweet but with a pleasant mineral and fresh note. Pairings Dry desserts, pastries with creams and shortcrust pastry cakes.
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    Ammirose

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    The vineyard Geographic position: Zagarolo (RM), Lazio Region Soil: silicon 75%, clay 25% Age of the vines: 17 years old Trellising System: Guyot Vine Density: 4500 vines/ha Production: around 45 q/ha The Wine Ammirose is an unrepeatable experiment which comes from a volcanic soil extremely suited for the production of excellent sparkling wines. It is a Traditional Method sparkling wine Pas Dosé aged on yeasts for 10 years in our tufa cave at the constant temperature of 12,5 °C. We produced only 300 bottles from a slightly early Merlot harvest. The whole process is carried out manually: the bottling, that takes place inside the cave itself, the remuage sur pupitre, as well as the dégorgement à la volée. Grape variety: Merlot 100% Alcohol: 12,5% Method of production Method: Traditional; Pas Dosé; dégorgement à la volée First wine-making: Temperature-controlled fermentation without skins for 12 days at 18°C Aging in bottle: 10 years on fine lees inside the tufa cave at 12/14 °C Organoleptic properties Perlage: elegant, fine, copious and persistent Colour: cherry pink with copper highlights and pale pink shades, bright. Nose: Very intense, with a distinct note of currant and fresh strawberries, raspberry and apple. Distinct chalk minerality, reflection of our terroir. Taste: Crunchy, elegant, very fresh, saline and persistent. Pairings Perfect to be drunk alone at the end of your soirée but even to match a whole meal. It can be paired with tasty dishes including light meat dishes.

Sei Gemme Project

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    Sei Gemme

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    The vineyard Geographic position: Zagarolo (RM). Lazio Region Soil: clay 60%, silicon 40% Age of the vines: 63 years old Trellising System: Guyot (six buds) Vine Density: 6000 vines/ha Production: 2/3kg of grapes per vine The Wine Grape variety: Malvasia puntinata and Trebbiano giallo Alcohol: 12,5% Method of production Wine-making: long fermentation with skin contact (18 days of maceration) Aging in bottle: 9 months Organoleptic properties Colour: intense golden yellow, unfiltered (it may contain yeasts sediments) Nose: Elegant, with scents of orange, white flowers, white pepper and wild herbs Taste: Fresh, dry, slightly tannic, medium-bodied Pairings first courses of medium fatness and succulence, potentially seasoned with wild herbs. White meat recipes even quite spicy (Chicken Curry)
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    Prima Nicchia

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    The vineyard Geographic position: Zagarolo (RM). Lazio Region Soil: silicon 75%, clay 25%, Age of the vines: 23 years old Trellising System: spurred cordon Vine Density: 4500 vines/ha Production: around 75 q/ha The Wine Prima Nicchia is the evolution to the past of our Tufaio Traditional Method, it is born out of the necessity to rediscover the ancient method of my Granpa Giggi. It is a sparkling wine refermented in bottle. The ‘prise de mousse’ takes places thanks to its own yeasts and sugar, helped by a little portion of White pinot must kept at a controlled temperature till bottling. Grape variety: White pinot 100% Alcohol: 12,5% Method of production Method: Ancestral (not disgorged) First wine-making: Temperature-controlled fermentation without skin contact for 12 days at 18°C Aging in bottle: 48 months Organoleptic properties Perlage: Elegant and persistent. Slightly veiled since it is unfiltered. Colour: Intense golden yellow Nose: Intense, with notes of flowers, fresh fruit and minerals Taste: Great personality, elegant and vibrant Pairings Happy hour

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