Diabolical bliss. The name of a saint, a symbol of a devil. The devil is that inner worm that drives us towards madness to propose wine deeply linked to the territory, and now everyone wants to think globally. Saint Apollaria is the name of Zagarolo district, where are the vineyards and the headquarters of the farm. And to think that there is no holy name Apollaria. This too is evil, especially in a land that belonged to the Papal States.

This is a story about family. The story of three brothers: Antonio, Massimo, Roberto, who were born and raised in the winemaking tradition of the Federici family. They decided to focus their experience in a small quality production.
The results are the wines that highlight the uniqueness of the classic vines of the area as the Cesanese and Passerina Frusinate that are vinified in purity. Or classic grapes such as Malvasia del Lazio and Yellow Trebbiano, coming together to create a soft white and fresh wine. Or grapes of international varieties like Merlot, Cabernet, Sauvignon and Shiraz, which absorbed the strong character and the typical effect of these tuffaceous volcanic soils.
It is a journey of discovery of new varieties that arrive in our land and acquire the strength and characteristics. Just like those who start from family roots to push towards new dreams.

Our Wines

lu_vagu_rosso

LU VAGU

[il chicco]
LAZIO
Typical Geographic Indication
Cesanese

GRAPES: common Cesanese 100%.
PRODUCTION AREA: Genazzano.
ALTITUDE: 350 m. a.s.l.
CLIMATE: typically Mediterranean, with mild winters, moderate rainfall and mainly ventilated hot summers.
SOIL: tufaceous.
BREEDING OF VINES: plant espalier (spurred cordon).
HECTARE YIELD: 10.000 – 13.000 kg.
WINEMAKING: rasp crushing, fermentation with maceration of the grape skins.
AGEING: 3 months in steel.
COLOR: deep red with violet reflections.
SENTS: it shows clear notes of berries with a slight herbaceous expression.
TASTING NOTES: soft, reflects the olfactory fruity, tannic and full-bodied.
FOOD MATCHES: first courses with meat sauces, lamb cacciatore, grilled pork liver, tripe in wet, poultry and rabbit roast, seasoned cured meats.
SERVING TEMPERATURE: 16°-18° C.
GLASS OF SERVICE: Balloon .
FORMAT: 750 ml.

JAIU

[viaggio]
Lazio I.G.T. Red

GRAPES: Merlot, Cabernet Sauvignon and Shiraz.
PRODUCTION AREA: Zagarolo
ALTITUDE: 330 m. a.s.l.
CLIMATE: typically Mediterranean, with mild winters, moderate rainfall and mainly ventilated hot summers.
SOIL: tufaceous.
BREEDING OF VINES: plant espalier (spurred cordon).
HECTARE YIELD: 6.000 – 7.000 kg.
WINEMAKING: rasp crushing, fermentation with maceration of the grape skins.
AGEING: 4 months in steel and 12 months in small woods.
COLOR: Ruby red with grenade reflections.
FRAGRANCE: large, expresses roasted, balsamic and undergrowth notes, spices and tobacco.
TASTING NOTES: great texture and persistence, dry and pleasant, harmonious tannins that make it warm and enveloping, with recognitions that confirm the olfactory notes.
FOOD MATCHES: First courses with meat sauces, roasts, game, cured meats and seasoned cheeses.
SERVING TEMPERATURE: 18° C.
GLASS OF SERVICE: Balloon.
FORMAT: 750 ml.

jaiu
lu_diaulu_rosso

LU DIAULU

[the devil]
Denomination of Controlled and Guaranteed Origin
Cesanese del piglio

GRAPES: Cesanese 100 %.
PRODUCTION AREA: Anagni (FR).
ALTITUDE: 300-500 mt. a.s.l.
CLIMATE: cold winter, especially during the first month of the year, moderate precipitation, fresh summer with average temperatures not exceeding 25 degrees.
SOIL: clay-volcanic.
BREEDING OF VINES: tent and spinal corded pruning systems
HECTARE YIELD: 8.000-9.000 kg per hectare.
WINEMAKING: prefermentative maceration in cold and slow hot fermentation on the marc .
AGEING: Fermentation and storage in steel followed by glass refinement for at least 3 months.
ALCOHOL GRADE: 13,5% VOL.
COLOR: ruby red with purple nail.
SCENT: at the nose it is elegant,intense with notes of red fruits such as marasca, raspberry and red fruit in general.
TASTING NOTES: enveloping, warm, soft, balanced and good persistence.
FOOD MATCHING: Typical local cuisine.
SERVING TEMPERATURE: 14-16° C.

Chicchiu Mattu

[crazy head]
ZAGAROLO
Denomination of Controlled Origin
SUPERIOR

GRAPES: Malvasia of Lazio Puntinata 70%, Trebbiano Yellow 30%.
PRODUCTION AREA: Zagarolo
ALTITUDE: 330 m. a.s.l.
CLIMATE: typically Mediterranean, with mild winters, moderate rainfall and mainly ventilated hot summers.
SOIL: tufaceous.
BREEDING OF VINES: plant espalier (Guyot)
(spurred cordon).
HECTARE YIELD: 10.000 – 12.000 kg.
WINEMAKING: according to tradition, in white with soft pressing and fermentation at a controlled temperature of 16 ° C
AGEING: 4 months in steel.
COLOR: straw yellow more or less charge.
BOUQUET: intense, fruity, with hints of pear and peach, acacia flowers and delicate notes of honey.
TASTING NOTES: discrete softness and freshness with good balance and right body.
FOOD MATCHES: first courses with vegetable sauces and fish, on average elaborate white meats, main courses of fish.
SERVING TEMPERATURE: 10-12° C.
GLASS OF SERVICE: Balloon.
FORMAT: 750 ml.

chicchiu_mattu_bianco_750ml
cacciadebitu_bianco_750ml

CACCIADEBBITU

[eliminate debts]
LAZIO
Protected Geographical Indication Passerina del Frusinate

GRAPES: Passerina del Frusinate 100 %.
PRODUCTION AREA: Anagni (FR).
ALTITUDE: 300-500 mt. a.s.l.
CLIMATE: cold winter, especially during the first month of the year, moderate precipitation, fresh summer with average temperatures not exceeding 25 degrees.
SOIL: clay-volcanic.
BREEDING OF VINES: tent.
HECTARE YIELD: 8.000-9.000 kg per hectare.
WINEMAKING: cold pressed pressing and low temperature fermentation followed by weekly Batonnages that allow for a long lasting taste.
AGEING: 4 months in steel.
ALCOHOL GRADE: 13% VOL.
COLOR: straw yellow with greenish reflections.
SCENT: at the nose it is intense with hints of fruit and white flowers.
TASTING NOTES: enveloping, warm, soft, balanced and good persistence.
FOOD MATCHING: raw fish, savory pies and vegetarian appetizers.
SERVING TEMPERATURE: 8-10° C.

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