San Giovenale
Habemus Etichetta Blu 2023
| Denomination | IGT Lazio |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Lazio (Italy) |
| Grape varieties | 100% Syrah |
| Aging | Aged for 30 months in new French oak barriques, then 6 months in bottle. |
- Grape variety and style: 100% Syrah, still red wine from Lazio IGT, with a structured and elegant character
- Aged in wood: 30 months in new French oak barriques followed by 6 months in bottle
- Careful vinification: hand-picked, destemmed and crushed within an hour, 15 days fermentation in stainless steel
- Origin and vineyards: Blera (VT) at 380 metres, clay soils with stones, south-east exposure
- Serving and pairings: decant for one hour; suitable for meats, pork and mature cheeses
Description
What kind of wine it is
Habemus Blue Label by San Giovenale is a still red wine from Lazio, made from Syrah grapes. It stands out for its structured and elegant profile, the result of careful maturation that gives it a remarkable capacity for ageing. On the palate, it reveals intense aromas, ideal for dishes with bold flavours. With a one-hour decanting, this red fully expresses its organoleptic qualities, making it perfect to accompany meat courses, pork-based recipes and mature cheeses.
Where it comes from
The grapes are grown in Blera, in the province of Viterbo, an area historically linked to the ancient Etruscan lands. The vineyards are located at 380 metres above sea level with a south-east exposure, on clay soils with stones that encourage the natural concentration of the bunches. The dry environment is tempered by the constant ventilation from the Tyrrhenian Sea, an essential condition for preserving the health of the fruit. San Giovenale operates organically, using a high-density bush-trained system with extremely low yields.
How it is produced
Production begins in the second half of September with manual harvesting. The bunches are destemmed and gently pressed within an hour of picking, then undergo fifteen days of fermentation in steel. The wine matures in new French oak barrels for thirty months, completing its ageing with a further six months before release. The processes take place in an eco-sustainable cellar powered by solar energy, ensuring a limited production as a testament to a genuine commitment to environmental sustainability.
History and Curiosities
A tribute to the ancient Etruscan lands of Blera, the Habemus Blue Label 2023 from San Giovenale is a majestic pure Syrah crafted by oenologist Marco Casolanetti. This Lazio IGT bears witness to the genuine commitment of an organic estate equipped with an eco-sustainable cellar. The hand-picked grapes are pressed within an hour of harvesting. The excellence of this wine takes shape through a slow maturation of thirty months in new French oak barriques and a further six months of refinement in the bottle, for a limited production of only nine thousand bottles.
Tasting notes
Color
Serve at:
16 - 18 °C
Longevity:
15 - 25 years
Decanting time:
1 hour
- Oenologist: Marco Casolanetti
- Bottles produced: 9.000
- Hectares: 10
Attention to the environment is an essential value for San Giovenale, which works the vineyards with high-density planting criteria to obtain quality grapes. Spring water for irrigation and an eco-sustainable wine cellar with photovoltaic panels complete the commitment to sustainability. The result is wines of extraordinary structure and complexity, such as the excellent Habemus, an oenological homage to the lands of the Etruscans. Read more
| Name | San Giovenale Habemus Etichetta Blu 2023 |
|---|---|
| Type | Red still |
| Denomination | Lazio IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Syrah |
| Country | Italy |
| Region | Lazio |
| Vendor | San Giovenale |
| Story | History and Curiosities A tribute to the ancient Etruscan lands of Blera, the Habemus Blue Label 2023 from San Giovenale is a majestic pure Syrah crafted by oenologist Marco Casolanetti. This Lazio IGT bears witness to the genuine commitment of an organic estate equipped with an eco-sustainable cellar. The hand-picked grapes are pressed within an hour of harvesting. The excellence of this wine takes shape through a slow maturation of thirty months in new French oak barriques and a further six months of refinement in the bottle, for a limited production of only nine thousand bottles. |
| Origin | Blera (VT) |
| Climate | Dry and constantly ventilated by the Tyrrhenian Sea |
| Soil composition | Clayey with stones |
| Cultivation system | Alberello |
| Plants per hectare | 11000 |
| Yield per hectare | 25 quintals per hectare |
| Harvest | Second half of September |
| Fermentation | 15 days |
| Production technique | Destemming and gentle pressing; fermentation for 15 days in stainless steel tanks; ageing for 30 months in new French oak barriques, then 6 months in bottle |
| Wine making | Crushing and destemming within 1 hour of harvesting; fermentation for 15 days in stainless steel tanks; ageing for 30 months in new French oak barriques, then 6 months in bottle. |
| Aging | Aged for 30 months in new French oak barriques, then 6 months in bottle. |
| Year production | 9000 bottles |
| Allergens | Contains sulphites |