Atina

The Protected Designation of Origin "Atina" includes five types of wines: Red base and Riserva, Cabernet base and Riserva and Semillon.

Grapes

The red wine is composed of a minimum of 50% Cabernet Sauvignon, plus a minimum of 10% Syrah, a minimum of 10% Merlot and a further minimum of 10% Cabernet Franc; non-aromatic black grapes may also be used for a maximum of 20%. Cabernet is composed of a minimum of 85% Cabernet Sauvignon or Franc, present in absolute or combined form; black grapes may then be added up to a maximum of 15%. Semillon is composed of at least 85% Semillon, with which other white grapes may be added, up to a maximum of 15%. In any case, the grapes added must be suitable for cultivation in the Lazio Region.

Physicochemical and Organoleptic properties

The red wines are characterized by a ruby red color variously intense and tending to garnet aging, the smell is fruity and characteristic of the basic varieties, the flavor is harmonious, dry and sometimes herbaceous, the minimum total alcholic strength by volume is at least 12% vol. for the red base and Cabernet and 12.5% vol. for the red riserva and Cabernet riserva. Semillon (11% vol.), on the other hand, has a more or less intense straw yellow colour; the aroma has floral and fruity notes; the flavour is dry, savoury and persistent.

Grape production area

The geographical area of cultivation, located in the south-eastern part of Lazio, includes areas ranging from flat to medium hilly, on marly limestone soils with abundant skeleton, or of alluvial origin and therefore more sandy.

Specificity and historical notes

The tradition of wine cultivation of "Atina", goes back a long way, to the Roman era. Its important history, the particularly variable terrain and the changing soils combine to make "Atina" a product of high organoleptic quality.