It is the winery’s cru. The name derives from the toponym of the vineyard located in the municipality of Alviano. It is produced from 100% Ciliegiolo grapes. The soils, situated at 190 metres above sea level and 150 metres from the banks of the Tiber, are sandy in nature.
The vines have an average age of 50 years and are trained using the double cordon spur system, with a yield of between 300 and 400 grams per vine.
The grapes are harvested by hand in 20 kg crates. Fermentation is spontaneous and lasts approximately 6-10 days.
After racking, the Ràmici ages in 500 lt tonneaux for approximately 12 months, then is transferred to 25 hl French oak barrels for a further 12 months.
After bottling, the wine rests in our cellars for a further 8-12 months. Annual production varies from 2,500 to 3,300 bottles.