Lepino Lazio Rosso IGP Nero Buono
Black Cherry, Elegant and Aromatic, Full bodied, Integrated tannins
Intensely couloured and vibrant, the Lepino shows dark berries, cloves and wet stones aromas on the nose.
Focused and rounded on the palate it shows bright flavours of cherry, raspberry, cinnamon, peppercorn and well integrated oak
A pleasant, lush red with balanced acidity, good tannins and a long savoury finish!
The Lepino is produced with 100% organically grown Nero Buono, a dark-skinned red wine grape variety from Lazio in central Italy. This grape has practically unknown origins but it is almost certainly an authochthonal variety of the place, already cultivated in ancient times.
It is local to the town of Cori (not too far from Rome) and is often known as Nero Buono di Cori, where it is used in the blended wines produced under the Cori DOC, alongside Montepulciano and Cesanese.
Nero Buono grapes are renowned for their intense pigmentation and are used to bring colour to less-deeply hued wines.
Donato has taken over the estate founded by his father Dante in 1956 and today his two daughters Laura and Federica are also involved in the family-run business. Bio since 1993 and grown to 80 hectares, 38 of which are cultivated as vineyard and the rest as orchard (kiwi).
The wines are produced in three vineyards, two within Castelli Romani Doc area and one located in Cori Doc area, all registered in the I.G.T. vineyard registry of Lazio. Red grape vines are cultivated in Borgo Montello (Le Ferriere), where the company’s cellar is also located, while almost all white grape vines are cultivated in Doganella di Ninfa, in Cori DOC area. Should you fancy a trip to the area, a visit to the beautiful and world renowned Garden of Ninfa is an absolute must.
The production capacity per hectare is reduced thanks to the lack of any kind of forcing method.
The cellar is equipped with modern technology. All the tanks are in stainless steel with exchanger to control the temperature, fermenters aso in stainless steel with Bosio or submerged-cap method.
The press gently extracts the must (0.7 atm), it features a vacuum system and with the aid of inert gas (nitrogen), the grape marc is never in contact with air.
Their logo represents a wind pump, which as Laura explained, was part of the landscape as she grew up on the farm. An affordable and necessary solution to the irrigation need of an area that may reach 37+ degrees centigrade in the summer.http://www.donatogiangirolami.it/en_US/