Tre Armi | Le Rose

Tre Armi | Le Rose

Sale price€15,00
Red
Lazio (IT)
IGT Lazio Rosso
Cabernet sauvignon 85%, Cesanese 15%
Enjoy it within 5-6 years
13% vol.
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Production and refinement

A blend of Cabernet Sauvignon and Cesanese del Piglio harvested by hand with careful selection of the bunches.

Soft pressing of the grapes and fermentation at controlled temperature.
Aging in both stainless steel and wood.

Organoleptic analysis

Visual exam

It has a beautiful compact ruby red color, with slight garnet hues.

Olfactory examination

On the nose, it's intense, with pleasant notes of fresh herbs and black berries.

Tasting

On the palate, it's balanced and of good structure, slightly savory, with tannins still quite young. Good aromatic persistence, with a light spicy finish.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Tre Armi | Le Rose ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Lazio, Rome

Hectares of vineyards: 7

Le Rose

Located in the countryside of Velletri, at 480 meters above sea level, among the hills of the Castelli Romani, the company aims to promote native grape varieties but not only. The management is familial, and all the work is carried out on the estate, under an organic regime, following a green policy in the vineyard and in the cellar. Processing and production, from the grape to the bottle, are followed 360° with the aim of quality, using technology respecting the land. Cultivation is organic: agronomic treatments with seaweed extracts, use of photovoltaic energy, special pruning techniques that help the vine to defend itself, and choosing bottles and packaging with minimal impact.

Le Rose

The estate works the land with care: the ripper, which penetrates deeply, loosens the soil and cuts the vine's superficial roots, the plow cultivator breaks up and softens the soil, twice a year they pass with a small plow to mound the soil around the plant and protect it from heat spikes. And so it goes for harvesting and in the cellar, to create the eight labels of this small yet excellent production.

Region and territory

Lazio's viticulture is an excellence that reflects the beauty, history, and culture of the region.

Lazio

Lazio's viticulture is an excellence that reflects the beauty, history, and culture of the region.

Lazio

Lazio's viticulture is an excellence that reflects the beauty, history, and culture of the region.

Lazio

The history of viticulture in Lazio is closely linked to its past and dates back to Roman times when the region was already known for the production of prestigious wines such as Falerno and Caecubum. In recent years, viticulture in Lazio has focused on quality and is characterized by the use of sustainable agricultural techniques, which preserve soil biodiversity and improve grape characteristics.
Wine production in Lazio is an important economic resource for the region, contributing to wine tourism and the enhancement of the region's cultural and landscape heritage.

Viticulture in Lazio extends over a vast territory, including the hills south of Rome, the areas of the Colli Albani and Castelli Romani, and the more inland areas of the region, such as the province of Frosinone.
The climate, characterized by mild and humid winters and hot, dry summers, is an important factor in wine production, influencing grape ripening and their resistance to fungal diseases. The geological composition of Lazio's soil is highly varied, characterized by great heterogeneity. Along the coast, there is predominantly alluvial soil, while inland, volcanic, limestone, and clayey soils can be found. This diversity of soils favors the cultivation of numerous grape varieties, each of which thrives best in certain types of terrain.

Castelli Romani

In the Castelli Romani area, viticulture has very ancient origins.

Already in ancient Roman times, production was extensive and highly developed, so much so that Domitian in the 1st century BC had to limit the introduction of new vineyards to prevent wine cultivation from overshadowing that of wheat.

The hills of the Colli Romani are largely of volcanic origin, and the numerous small lakes, now extinct volcano craters, are clear evidence of this. The soils are also volcanic with sandy, clayey, and marly sediments, which give the wines a good aromatic profile and excellent structure.
The volcanic hills of the Colli Romani and the dormant lakes give the wines a unique character, with a rich aromatic profile and excellent structure.

Recommended pairings and dishes

Matching by concordance

A medium-bodied red with soft tannins. It should be paired by harmony, choosing dishes of medium structure that neither overpower nor are overpowered by the wine. The aromas are complex and broad and require equally aromatic and intense dishes. The light spiciness can be matched with lightly spiced foods.

Matching by contrast

The round and well-present tannins, marked freshness, and alcohol content can be satisfactorily paired in contrast with long-cooked meat dishes: the richness of the meat is perfectly cleaned by the red wine.

It pairs well with

Roman-style tripe, first courses with rich sauces, fried foods, game birds.

Matching by concordance

A medium-bodied red with soft tannins. It should be paired by harmony, choosing dishes of medium structure that neither overpower nor are overpowered by the wine. The aromas are complex and broad and require equally aromatic and intense dishes. The light spiciness can be matched with lightly spiced foods.

Matching by contrast

The round and well-present tannins, marked freshness, and alcohol content can be satisfactorily paired in contrast with long-cooked meat dishes: the richness of the meat is perfectly cleaned by the red wine.

It pairs well with

Roman-style tripe, first courses with rich sauces, fried foods, game birds.

Cacio e Pepe

One of the cornerstones of Roman cuisine, a dish that masterfully combines pasta, pecorino Romano cheese, and spices, for a succulent, satisfying, and very pleasant outcome.

Aged Pecorino Cheese

The typical aged, hard cheese made from whole sheep's milk offers opportunities for intense, fragrant, and characterful pairings - worth trying to enhance successful appetizers.

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