y
twitter facebook
Lazio
PRINT PDF
PRESS REVIEWS
SHELF TALKERS
Corte dei Papi
San Magno Cesanese del Piglio DOCG
Lazio

The name Corte dei Papi, or Court of the Popes, and the images reproduced on the label were inspired by the beautiful mosaics found on the floor of the cathedral in the nearby town of Anagni, traditionally known for its connections to the papacy. Magno is the name of Anagni’s patron saint. Cesanese del Piglio (or simply Piglio), traces its origins back to the late 1700s, was for decades the only Denominazione di Origine Controllata wine of the province of Frosinone. It is one of the triad of DOC wines of Latium derived from the Cesanese varietal, for which this particular part of Italy represents an ideal habitat. The Cesanese del Piglio is made with the grapes of the Cesanese di Affile vine, a local clone of Cesanese Comune.


Owner: Di Cosimo Family
Website: www.cortedeipapi.it
Winemaker: Giancarlo Berti
Type: Red wine
Varietals: 100% Cesanese di Affile

Orientation: East/West
Elevation: 250 m a.s.l.
Vines Planted: 1998- 2000
Trellising: Spurred cordon
Soil: Red clay resulting from mountain erosion and volcanic layers

Vinification
Maceration on the grapes skin, with periodical pumping over and delestage for over 18-24 days at a controlled temperature of 77-79°F. Fermentation in stainless steel tanks and French oak barriques.

Aging Process
Refining in stainless steel tanks for 6 months, then in French oak barriques for additional 12 months. 1 month in the bottle before the release.

Tasting Notes
Color: Ruby red
Bouquet: The bouquet on the nose is intense and complex with notes of ripe fruits, leather, tobacco and licorice
Flavor: On the palate it is rich, full-bodied, offering additional aromas of wild cherry, coffee bean and toasted oak. Ripe soft tannins and a lingering finish
Pairings: Great pairing with cured meats (ham, salami) and aged cheeses. Perfect for ragù pasta dishes ( pork, bacon, wild boar), grilled and roasted meat. Excellent with stew and braised beef

Alcohol Content: 14%
Residual Sugar: 2.4 g/L
Serving Temperature: 60-64°F
Production: 5,000 bottles