Ajola Rosso #2
A blend of Sangiovese, Ciliegiolo, Aleatico & Merlot from young vines planted over sandy loam, fermented on the skins for ten days, before six months of rest in inox. The inclusion of Aleatico lends aromatic lift and gentle florals notes, while plush fruit and a hint of tannin make this perhaps the ultimate wine to wash down Cucina Romana’s greatest hits.
Ajola is a beautiful little farm situated in the rolling hills outside Orvieto, at the crossroads of Umbria, Lazio and Tuscany. Here, Jacopo farms three and a half hectares of vines up to seventy five years old planted over sandy loams of volcanic origin. Facing east at some 440 metres above sea level, the situation lends the fruit a fresh, fragrant character to the wines. Recently, he has begun farming a further hectare and a half of Procanico and Ansonica from old vineyards closer to Lago di Bolsena and here the volcanic soils are littered with black sand and stones.