Folicello G. Turbo Lambrusco Rosato NV

● Type: Rosé
● Dry/Sweet: Dry
● Vintage: 2021
● Grapes:
● Farming: Organic
● Winemaking: Sangiovese grapes are directly pressed after harvest while Montepulciano grapes are macerated for up to 48 hours and then pressed off the skins.
● Alcohol: 12%

Corvagialla, founded in 2007, has its roots around a small house nestled amidst four hectares of land in an enchanting location that offered panoramic views of the "Calanchi dell’Alta Tuscia." The name Corvagialla pays homage to the ancient land designation, whose origins have faded into obscurity, yet the decision was made to preserve it. Their journey began with the planting of 300 olive trees, featuring Frantoio and Leccino varieties. Subsequently, they expanded their agricultural pursuits to include a vegetable garden, fruit trees, along with the delightful company of chickens, geese, goats, donkeys, dogs, and cats.

Drawing inspiration from their grandfathers' winery, situated between the Rhine and Moselle rivers, Corvagialla embarked on its viticultural journey in 2010, planting its vineyard. Since 2018, Corvagialla has proudly produced certified organic wines, a testament to their commitment to sustainable and environmentally conscious practices.

When it comes to grape varieties, Corvagialla has chosen those indigenous to the region, including Sangiovese and Ciliegiolo for their red wines, and Grechetto d’Umbria, Trebbiano, and Vermentino for their white wines. To ensure the best possible grape quality, they employ the Simple Guyot training system.

Lazio's geography is diverse, with coastal plains, rolling hills, and mountainous areas. The region is predominantly influenced by the Tyrrhenian Sea, which moderates the climate, ensuring warm summers and mild winters. This maritime influence, combined with the volcanic soils from ancient eruptions, creates a unique terroir that is both challenging and rewarding for viticulture.

Volcanic Soils: The soils of Lazio, particularly in areas around Lake Bolsena and the Alban Hills, are rich in volcanic ash, basalt, and tuff. These soils are well-draining and rich in minerals, imparting a distinct minerality to the wines.
Climate: Lazio enjoys a Mediterranean climate. The sea's proximity ensures that extreme temperatures are rare, making it ideal for grape cultivation. The region receives adequate rainfall, especially in the winter months, ensuring that the vines are well-nourished throughout the growing season.

Lazio is home to several indigenous grape varieties that have adapted to its unique terroir over centuries.

White Grapes:

Trebbiano: This is one of the most widely planted white grape varieties in Lazio. It produces fresh, light-bodied wines with crisp acidity.
Malvasia: Often blended with Trebbiano, Malvasia produces aromatic wines with floral and fruity notes.
Red Grapes:

Cesanese: Native to Lazio, Cesanese produces deeply colored wines with flavors of dark fruits, spices, and herbs.
Montepulciano: While more famous in Abruzzo, Montepulciano is also grown in Lazio, producing robust red wines with good tannic structure.

Typical Wines of Lazio

Frascati: Produced in the Alban Hills, Frascati is Lazio's flagship white wine. Made primarily from Malvasia and Trebbiano, it's known for its fresh, fruity character with hints of almonds and herbs.
Est! Est!! Est!!! di Montefiascone: This curiously named wine is a blend of Trebbiano, Malvasia, and Roscetto. It's a crisp, aromatic white wine with a fascinating history.
Cesanese del Piglio: A red wine made entirely from Cesanese, it boasts flavors of cherries, plums, and spices, often with a hint of earthiness.

Food and Wine Pairings in Lazio

Lazio's culinary tradition is as rich as its viticultural one. The region's wines are crafted to complement its food, creating a harmonious dining experience.

Frascati and Saltimbocca: The crisp acidity of Frascati cuts through the richness of Saltimbocca, a dish made of veal, prosciutto, and sage.
Cesanese del Piglio and Pasta all'Amatriciana: The spicy and fruity notes of Cesanese pair beautifully with the tangy tomato sauce and the savory pancetta in this classic pasta dish.
Est! Est!! Est!!! di Montefiascone and Fried Artichokes: The wine's acidity and aromatic profile complement the crispy, earthy flavors of the artichokes.