Bellone Casale Del Giglio 'Radix' 2020

It takes place at room temperature (18°-20°C) in tonneaux (400-liter barrels) that are upright and open at the top to achieve strong extraction from the skins. Alcoholic fermentation in contact with the skins, at room temperature, lasts about two days, after which soft pressing takes place. Thanks to indigenous yeasts, alcoholic fermentation lasts about two weeks in tonneaux, where the new wine then remains in contact with the fine lees for about two years, without undergoing malolactic fermentation. The grape is an ancient variety, already known in Roman times, cited by Pliny as 'uva pantastica', also known as 'uva pane', whether due to its thick, consistent skin or because farmers used to eat it with bread is unclear. It is known and cultivated almost exclusively in Lazio, from the Castelli Romani to the Lepini Mountains, including the coastal area of and; Old farmers used to say that the best Bellone comes from the sea. A very vigorous vine, it prefers medium-textured, sandy soils, well-drained but cool, like those around the city of Anzio.