Roma Rosso Eterna – PARVUS AGER

PARVUS AGER producer’s sheet

This wine expresses all its personality, both on the nose and on the palate, showing a good structure and particularly elegant tannins.

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Additional information



Grape variety




General informations

  • Denomination: Roma Rosso Doc

  • Grapes: Montepulciano and Syrah


  • Production area: Marino

  • Extent: 4,4 HA approx.

  • Esposure: south west

  • Soil type: Volcanic

  • Altitude: 133 m a.s.l.

  • Density of vineyards: 4000/HA

  • Yield: 100

  • Training system: Guyot

  • Year of planting: 2017

  • First harvest: 2020

  • Harvest period: Settembre

Wine processing

  • Vinification: Manual harvest in perforated boxes of 15 kg each. Destemming-crushing and cold pre-fermentation maceration for one night at 8°C. Inoculation of selected yeasts and subsequent alcoholic fermentation at a temperature of 28°C.

  • Refining: At the end of fermentation the wine remains in contact with the fine lees to improve its organoleptic characteristics, maturation and refinement take place in steel with subsequent passage in oak barrels.

  • Fermentation: malolactic fermentation in stainless steel and subsequent entonnage in medium-capacity French oak barrels for about 24 months.

  • Assembly and bottling: in the first months of the second year following the harvest


  • Colour: Clear, intense, deep, sustained. Ruby red with purple reflections

  • Bouquet: The nose is like fresh fruit juice, blueberry and raspberry on everything. The aging in wood is evidenced by spicy notes but also by the scent of tobacco, cocoa, chocolate and coffee

  • Taste: complex wine, where the notes given by the grapes blend very well with the flavor resulting from the long aging. The complexity of the viticultural and oenological choices determine its enormous evolutionary potential and great aptitude for ageing

  • Pairings: It goes perfectly with red meats, cheeses and cured meats.

  • Serving temperature: 16-18°C

Analytical data

  • Alcohol: 13,00% vol.

  • Total acidity: 5,86

  • Ph: 3,63

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