Zagarolo d.o.c.
It is a fresh and fruited wine. Its taste is dry but rounded and consistent. Its colour is pale yellow with greenish nuances. It is produced on the hills Colli Cascina and Santa Apollaria, in typical spot particularly adapt to the cultivation of Malvasia di Candia, Malvasia puntinata del Lazio and Trebbiano Toscano. It reaches 12% alcoholic grades. It is vinified with soft pressure by separing peels and clusters. The must is fermented with the clean procedure.
This wine is perfect with hors d’oeuvres, first courses, Zagarolo’s soups and fish. Its characteristics make it adapt to any course of the Roman cooking. It has to be served at a temperature of 10°C to be fully appreciated.

Zagarolo Superiore d.o.c. “Vigneti Loreti”
It is a fresh and fruited wine. Its taste is dry but rounded, slightly sour. Its colour is pale yellow with greenish nuances. It is produced on the hills Colli Cascina and Santa Apollaria, in typical spot particularly adapt to the cultivation of Malvasia di Candia, Malvasia puntinata del Lazio and Trebbiano giallo (yellow).
It reaches 12,5% alcoholic grades. It is vinified in white by separing peels and clusters. It ferments at a controlled temperature of 18°C.
This wine is perfect with hors d’oeuvres, first courses, second courses with white meat or fish. Its characteristics make it adapt to any course of the Roman cooking. It has to be served at a temperature of 10-12°C to be fully appreciated.

Table wine “Il Novantesimo”
It has an intense scent of fruits and vinous. Its taste is dry but rounded, well structured and harmonic. Its colour is golden yellow. It is produced on the hills Colli Cascina and from vineyards consisting of Trebbiano giallo and Malvasia puntinata del Lazio. It reaches 13% of volumes. After a period of rest during some hours, the grapes are softly pressed. Its structured body makes it perfect with first courses with a strong flavour or those of the Roman cooking and it replaces well red wines.
Its characteristics make it adapt to any course of the Roman cooking. It has to be served at a temperature of 12°C to be fully appreciated.