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A unique wine made from the Cesanese grape, a native variety of the Lazio region, south of Rome. Deep ruby red, intense aromas of Morello cherry followed by spicy notes of white pepper, black pepper and violet. The mouthfeel is soft and the finish is long and lingering. Considerable density yet very balanced. Plenty of vigour and lift. Ideal with pasta, risotto, red meat and truly delicious on its own.
Casale del Giglio was fashioned as an experimental vineyard, with 57 different grapes. Since the early 1990s, Paolo Tiefenthaler, lead oenologist, together with Antonio Santarelli, have become renowned for pioneering viticulture in Lazio. They saw
