CESANESE DEL PIGLIO

THE VINEYARD
Situated in Anagni on volcanic soils with a high percentage of clay, the vines are planted to 4500 plants per hectare and grown using the spurred cordon system.
VARIETIES
Cesanese di Affile and Cesanese Comune, the production per vine is a maximum of 1.5 kilos. HARVEST AND VINIFICATION
From mid-October onwards, harvested by hand into small crates. The whole grapes are destemmed. The crushed grapes are immediately refrigerated to preserve their organoleptic qualities and colour. Maceration, at a controlled temperature of 25°C, lasts about ten days followed by malolactic fermentation and subsequent ageing in steel for 5 months.
ORGANOLEPTIC CHARACTERISTICS AND PAIRING
Ruby red wine with violet reflections. The intense and elegant bouquet is reminiscent of plums, black cherries and small black fruits. In the mouth it is soft, moderately structured with a present but elegant tannin. Ideal on grilled red meats, lamb and pork also stewed, as well as medium mature cheeses. Recommended serving temperature 16°/18°.

Tradition, dedication and passion for Frascati since 1982

The winery has a family tradition that began in the Marche region and continued in the Frascati area when in 1982 Piero Costantini bought the vineyards in Monte Porzio Catone that once belonged to Cardinal Pallotta with the intention of producing a prestigious wine.

Today, the estate is owned by Lorenzo Costantini, a renowned oenologist and lover of the wines of Lazio. Lorenzo believes in Frascati and in its great potential, he believes that the soil of the Castelli makes the wines produced in this area unique and that the climate favours the perfect ripening of the grapes; the pedoclimatic vocation finds its maximum expression in the cultivation of the autochthonous variety par excellence: the Malvasia Puntinata (or of Lazio), it is our intention therefore to create a Frascati with 80% of Malvasia del Lazio to give life to a unique and typical wine of the territory.

The Villa Simone winery is also committed to respecting the environment, reducing the consumption of water, energy and pesticides to a minimum with the help of advanced equipment and technology.

If you have a great territory, it is only a matter of will and commitment to make wines of excellence.