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Cincinnato is a very forward thinking cooperative based south of Rome in the village of Cori. It consists of 130 local growers organically farming 100 hectares of vines. The company is deeply conscious of the importance of typicity and biodiversity, and for this reason has always been committed to regenerating and showcasing native grape varieties such as Nero Buono and Bellone.
For over 20 years it has invested substantial human and economic resources in a challenging quality project, aiming to improve the product and advance the winery. The production protocol adopted involves meticulously defined vineyard procedures, a harvesting calendar, and scrupulous vinification processes. The winery is renowned for its environmental efforts including organic methods in the rows, a photovoltaic system ensuring independent power generation, and local distribution using natural gas-fueled vehicles.
Varietal: Bellone. An ancient grape varietal, also known as the“bread grape” for its soft and delicate skin.
Vineyard: Located on the hills of Cori, at an altitude of 200-250m above sea level. The soil here is mainly volcanic with clay deposits. Farming is organic. Yields are low (9-10 tons/ha). Grapes are generally harvested in mid-September.
Vinification: Soft pressing and destemming, static decantation for 24 hours and subsequent fermentation at cold temperatures for 10 days. Contact with the lees for 2 months, no malolactic, aged in stainless steel tank for six months, with an additional six months spent in bottle before release.
Tasting Notes: A brilliant straw yellow with a delicately fruity nose. Full of yellow peach and hawthorn, a fragrant and fresh palate with mineral notes. Pair with pasta or fish.