Aggì

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%, Trebbiano giallo 40%

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.