2020 l'Olivella Pivot Lazio
How does this wine taste?
How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
What we taste What you taste Click a taste for what it means
The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: powerful. Fuller than most red wines from ; 15% alcohol.
Tannin: firm. Aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: medium. The warm climate of .
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Log inWith Rome as its cultural, political and historical epicenter, Lazio has been a picturesque agricultural region surrounding a metropolis for millennia. A land of shepherds and farmers, the Lazio countryside is rich in produce and livestock, but it was not until 2008 that the denomination had its first DOCG wine.
The Pivot is a relative of the typical Roman/Lazio grape Cesanese 60% supplemented with 20% Cabernet Sauvignon and 20% Merlot The vineyard of L'Olivella is of volcanic origin, rich in potassium, phosphorus and magnesium. The vineyard is located on a hilly terrain, well exposed and ventilated.
After manual harvesting, the grapes are destemmed. Fermentation lasts for about 15 days at a controlled temperature of 30/32° C. The wine is decanted twice, by being in contact with the lees for a few days again. After decanting, the wine is aged for 8-10 months in barriques (medium toast Allier and Tronçais oak) and for a further 6-8 months in bottle.
The Pivot has a dark ruby red color. In the nose the wine is concentrated, ethereal, with light vanilla perfumes, intense and elegant where the herbs and the red and dark fruit reinforce each other beautifully. It is clearly a Cesanese driven wine but the Merlot gives the wine some creaminess and the Cabernet some warm cherry and this makes this wine a Super-Lazio. The wine is full bodied, velvety soft with a beautiful long finish.
Character
The wine
Origin
Bottle
Wine features
L'Olivella was founded in 1986, thanks to the inspiration of an expert winegrower from Puglia, Mr. Umberto Notarnicola, and a meticulous wine connoisseur from Piedmont, Mr. Bruno Violo, both in love with the landscape of Latium. It is a young, dynamic farm, which is constantly innovating itself but maintaining strong links with the local culture and traditions.
The hills, where the Frascati vines grow, are of volcanic origin, rich in mineral salts (potassium, phosphorus, calcium and magnesium) and low in nitrogen.
The ideal mix for growing vines and producing wines of high organoleptic quality. L'Olivella is located between Monteporzio and Frascati, in the hills around Rome, a few kilometers to the south, along the via Tuscolana. It is easily accessible from the Rome-Naples motorway, leaving the motorway at the Monteporzio Catone interchange. Frascati has always been the wine of Rome, with the longest historical traditions: the ancient Romans appreciated the wine of Tuscolo, the hill above Frascati, a natural terrace overlooking the capital.
Pope Paul III (1534 - 1549) before he became Pope, as Bishop of Frascati, made this wine, Frascati, always present on the Pope's table. Goethe, the famous German writer, defined it as "a paradise" during his stay in Rome in 1816.
Deze donkere robijnrode Pivot presenteert geconcentreerde tonen van rood en donker fruit, etherische kruidigheid en subtiele vanille dankzij houtlagering, met een volle body, fluweelzachte textuur en een lange afdronk. Dankzij de sappige fruitigheid en stevige structuur snijdt de wijn prachtig door het vet van rund en barbecue, complimenteert hij de kruidige, aardse smaken van wild en houdt hij stand naast gerijpte kazen; vooral gegrild of gebraden vlees met rozemarijn en knoflook, langzaam gegaard wild of gemarineerde barbeque en kruimige, harde kazen doen het extra goed.
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