Nero Buono di Cori is an ancient local grape grown on the lavic soil of the hills around Cori. Lower yields per ha, a careful selection of the grapes and long ageing in oak barrels make this wine original and exceptional.
Classification: Nero Buono IGT Lazio Type of wine: Red Grape variety: 100% Nero Buono di Cori Alcohol content: 13,5 % Location: Volcanic hills Altitude: 200-250 Soil: Volcanic – Limestone Farming system: Low row Yield x ha: 60-80 qli Vintage: 10-20 September Colour: Deep ruby red Bouquet: Harmonious and persistent Taste: Dry and full-bodied with underbrush notes Dishes: Excellent with strong flavoured dishes Serving temp: 18 °C Storing: In a cool, dry, dark place Drinking: Let it age for two years Winemaking: After the best vineyards are selected, the bunches are thinned to reach a production capacity of 60-80 gli per ha. After the elimination of the grape-stalks, the grapes are pressed softly and the wine is left to ferment in contact with the dregs for 10-12 days at a temperature of 24 °C. During the alcoholic fermentation, obtained using selected yeasts, gallic tannins are extracted. Through malolactic fermentation a smooth and harmonious wine is obtained. 6 months after vintage the wine is barrelled in new barriques for 12 months to acquire texture and complexity. When the wine is mature, it is bottled and aged for about 6 months.