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Description
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In December 1907, in the Torre del Padiglione area, a short distance from the Casale del Giglio company, the bas-relief of “Antinous” was found, a young Greek of extraordinary beauty, favourite of the emperor Hadrian, who lived in the 2nd century AD.
The work depicts him intent on cutting a branch from which two bunches of grapes hang.
The bas-relief is now kept at the National Roman Museum, Palazzo Massimo alle Terme (Largo di Villa Peretti n. 1 – Rome).
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Winemaking and Refinement
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Upon arrival at the cellar, the grapes are subjected to soft pressing followed by a natural clarification of the must at a temperature of 12–13° C to avoid impoverishing the structure.
When the must reaches a temperature of around 18°C, it is placed, separating the varieties, in “tonneaux” (500 litre barrels mostly made of acacia).
A small fraction of Chardonnay is placed in untoasted oak “barriques”.
Both alcoholic and malolactic fermentation take place in the barrel.
During this period, which goes from mid-September to the end of March, periodic “bâtonnage” (putting the noble lees deposited on the bottom into circulation) takes place.
This is followed by a period of refinement in the bottle for 6-12 months.
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