Lepanto Cesanese del Piglio Superiore Reserve | Jacob

Sale price€25,00

Red
Lazio (IT)
Cesanese del Piglio DOCG
Cesanese di Affile
Enjoy it within 10 years
14,5% ABV

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Production and refinement

Fermentation takes place on the skins in stainless steel tanks at a controlled temperature (26 °C). The wine then matures for at least 12 months in oak barrels, followed by about 18 months of bottle aging to develop complexity and harmony.

The grapes come from vines over 70 years old, grown at an altitude of 400 meters on white clay soils rich in minerals. The production area is in the heart of Ciociaria, in the province of Frosinone, specifically between the municipalities of Paliano, Piglio, and Olevano Romano. Harvesting is done manually and with careful selection.

Organoleptic analysis

Visual exam

Medium-intensity garnet color with ruby highlights. Clear and consistent.

Olfactory examination

The bouquet is complex and deep, with notes of ripe red fruits, plum, subtle sweet nuances, and a hint of spice. A warm and elegant aromatic profile.

Tasting

On the palate, the fruity aromas return; it is balanced and elegant, with a fine tannic texture and excellent fullness. The sip is long and enveloping, with a structure that promises evolution in the bottle.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Lepanto Cesanese del Piglio Superiore Reserve | Jacob ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Lazio, Frosinone

Hectares of vineyards: 10

Giacobbe

The Alberto Giacobbe winery is a family-run estate founded in 1939 on the hilltop of San Giovenale, next to Monte Scalambra. Today, they cultivate 9 hectares of vineyards spread across the municipalities of Paliano, Piglio, and Olevano Romano.

The higher-altitude plots are dedicated to the native Cesanese d’Affile, while the lower ones are used for growing Passerina del Frusinate.

Giacobbe

Since 2008, it has been Alberto Giacobbe who continues the family tradition, bringing a significant qualitative shift to the winery.

Alberto produces two wines: Cesanese di Olevano Romano DOC and Passerina del Frusinate IGT — a red and a white, both made from grape varieties typical of the area.

Region and territory

Lazio's viticulture is an excellence that reflects the beauty, history, and culture of the region.

Lazio

Lazio's viticulture is an excellence that reflects the beauty, history, and culture of the region.

Lazio

Lazio's viticulture is an excellence that reflects the beauty, history, and culture of the region.

Lazio

The history of viticulture in Lazio is closely linked to its past and dates back to Roman times when the region was already known for the production of prestigious wines such as Falerno and Caecubum. In recent years, viticulture in Lazio has focused on quality and is characterized by the use of sustainable agricultural techniques, which preserve soil biodiversity and improve grape characteristics.
Wine production in Lazio is an important economic resource for the region, contributing to wine tourism and the enhancement of the region's cultural and landscape heritage.

Viticulture in Lazio extends over a vast territory, including the hills south of Rome, the areas of the Colli Albani and Castelli Romani, and the more inland areas of the region, such as the province of Frosinone.
The climate, characterized by mild and humid winters and hot, dry summers, is an important factor in wine production, influencing grape ripening and their resistance to fungal diseases. The geological composition of Lazio's soil is highly varied, characterized by great heterogeneity. Along the coast, there is predominantly alluvial soil, while inland, volcanic, limestone, and clayey soils can be found. This diversity of soils favors the cultivation of numerous grape varieties, each of which thrives best in certain types of terrain.

Frosinone

In the province of Frosinone, viticulture has ancient origins: even during Roman times, production was extensive, so much so that Emperor Domitian, in the 1st century BC, had to limit the introduction of new vineyards to prevent the cultivation of wheat from being overshadowed by the vine.

The lands are characterized by their volcanic origin, a fact that gives the wines a savory and mineral quality, as well as exceptional overall quality. The province of Frosinone is known as Ciociaria, named after the typical footwear used here in the past, called "ciocie."

In the province, there is one of the three DOCG of Lazio and only one DOC. Cesanese del Piglio or Piglio DOCG wines are produced with Cesanese d'Affile and common Cesanese grapes.

On the other hand, Atina DOC is dedicated to wines produced with Cabernet Sauvignon, Cabernet Franc, Syrah, Merlot, and Semillon grapes. In the province of Frosinone, there are also the denominations Anagni IGT, Frusinate IGT, and Lazio IGT.

In the volcanic land of the province of Frosinone, viticulture manifests itself by celebrating the rich history and unique quality of Ciociaria.

Recommended pairings and dishes

Matching by concordance

By analogy, the structure of the wine aligns with dishes of equal gustatory and aromatic intensity: a concentrated sauce, slow-cooked meat, or aged cheese find a worthy companion in the glass. Its aromatic persistence pairs well with dishes that linger on the palate, while the wine’s fruity and spicy notes reflect those found in recipes featuring cooked fruit, spices, or reductions.

Matching by contrast

The good freshness and evident tannic texture of this wine make it ideal for rich or succulent dishes: the acidity cleanses the palate and prepares it for the next bite, while the tannins bond with the noble proteins in the meat. For those who enjoy experimenting, the wine’s sapidity also acts as a contrasting element against foods with a slight sweetness.

It pairs well with

First courses with rich sauces (ragù, mushrooms, game); red meat or roasted meat mains; game; aged cold cuts and cured meats; medium to long-aged cheeses; rich vegetarian dishes.

Matching by concordance

By analogy, the structure of the wine aligns with dishes of equal gustatory and aromatic intensity: a concentrated sauce, slow-cooked meat, or aged cheese find a worthy companion in the glass. Its aromatic persistence pairs well with dishes that linger on the palate, while the wine’s fruity and spicy notes reflect those found in recipes featuring cooked fruit, spices, or reductions.

Matching by contrast

The good freshness and evident tannic texture of this wine make it ideal for rich or succulent dishes: the acidity cleanses the palate and prepares it for the next bite, while the tannins bond with the noble proteins in the meat. For those who enjoy experimenting, the wine’s sapidity also acts as a contrasting element against foods with a slight sweetness.

It pairs well with

First courses with rich sauces (ragù, mushrooms, game); red meat or roasted meat mains; game; aged cold cuts and cured meats; medium to long-aged cheeses; rich vegetarian dishes.

Wild boar stew with prunes

An exquisite main course, ideally cooked in the same wine you're tasting. Structured, rich in flavors and aromas, for unforgettable Sunday lunches.

Fried Mushrooms

Fried mushrooms are a dish as simple as it is appetizing, perfect to serve in autumn as a tasty appetizer or substantial side dish: fragrant, flavorful, and very pleasant.

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