Diana Nemorensis I 2020 Omina Romana

Diana Nemorensis I 2020

火山と粘土が出会う、ラツィオの奥行き。

メルロー50%にカベルネ・ソーヴィニヨンとカベルネ・フランを重ねた、ラツィオの赤。火山性土壌由来のミネラル感が印象的で、グラスからは熟した赤い果実やスパイス、ほのかな燻香が立ちのぼります。口に含むと力強さとエレガンスが共存し、しなやかなタンニンが果実味を包み込みながら長い余韻へと導きます。仔羊のローストやポルチーニ茸のリゾット、熟成チーズとともに。

Item code

20R3071

Producer

Ômina Romana

Type

Red

Region

Lazio

Appellation

Lazio

Vintage

2020

Grape varieties

Merlot 50%, Cabernet Sauvignon 30%, Cabernet Franc 20%

Alcohol

13.5%

Volume

750ml

Serving temperature

16–18°C

Recommended glass

Bordeaux glass, tall and large

Tasting note

The wine has an impressive minerality derived from the volcanic soil, and from the glass, ripe red fruits, spices, and a subtle smoky aroma rise. On the palate, power and elegance coexist, with supple tannins enveloping the fruitiness and leading to a long finish. It is medium to full-bodied, with the depth and complexity that only volcanic soil can provide, and its expression changes over time.

Food pairing

Roasted lamb with herbs Porcini mushroom risotto Mature cheese (Pecorino Romano or Parmigiano Reggiano)

Winemaking & technical data

Cultivation
Soil: volcanic origin, clay loam
Style: Short cordon
Planting density: 5,800 trees per hectare
Yield: 7,500 kg per hectare

brewing
Each variety is harvested and vinified separately. After gentle destemming and moderate crushing, the grapes undergo approximately 48 hours of cold maceration (pre-fermentation soaking), after which alcoholic fermentation begins in temperature-controlled stainless steel tanks. After separating the wine from the skins, malolactic fermentation (lactic acid fermentation) is induced.
This is done partly in stainless steel tanks and partly in conical wooden tubs.
Aging:
The wine is aged on the lees for six months, followed by six months in the bottle before release.