Our company La Ferriera srl Società Agricola is a family company with a old wine tradition and the winery has its premises inside an old building built by Bourbon family in 1858. We are specialized in quality red wine made of Cabernetand Syrah grape varieties. The vineyard is situated in the area delimited by the controlled denomination of origin Cabernet Atina DOC and the wines are very famous for endowing the wine with the polyphenolic richness and excellent body.

The wines we have are Realmagona DOC made of Cabernet and Syrah grape varieties and Ferrato IGT made of Petir Verdot, Syrah and Cabernet grape vareties, both red wine, high quality, very tasty with a decidedly unique 'terroir'. Also, we have the Rosato della Ferriera, a rosè wine, whose white fermentation produce fruit aroma and flowers sensations.

The company owns the vineyard on the estate of Colle Alto Atina, made of Cabernet and Syrah grape varieties guyot trained. The winery is endowed of a modern equipment for the production of wines with controlled temperature and inert atmosphere in order to obtain a good extraction. Refinement take place in oak casks, with maturing on the lees and finally on bottle.

The winery has its premises inside an old building once used for the casting of iron (foundry) situated in the Municipality of Atina in the Province of Frosinone, more precisely in the Rosanisco district. This plant was built and inaugurated by Ferdinand II of Bourbon in 1858 and was used to process the iron extracted from the nearby mines of Mount Meta, which were already famous at the time of the Romans and contributed to render Atina "potens". Today we can still admire the wall structures of the large ironworks complex "LA FERRIERA".

The plant, built of ashlar-worked local limestone and smooth bricks, was made up of an impressive blast furnace (13 metres high and 2.80 wide), still in existence, set upon a platform squared off to form a stone terrace, which is still well preserved. The platform was supported on four pilasters covered with freestone, beneath which we can still admire the fine Bourbon coat of arms sculpted in stone and set on the keystone of the main arch. In order to function, the furnace required a complex of other buildings, such as warehouses to store the raw materials, workshops, administrative offices and lodgings for the staff, as well as a series of constructions appointed to different uses that are still visible and in use today.

The plant was also equipped with a bellows or blowing machine for the ventilation of the furnace, with a kiln built of refractory bricks and a hydraulic load tank with related turbine to move the mechanical organs: unfortunately none of this equipment has survived since the operation of the foundry was doomed to failure and at the end of I860 the "Magona di Atina" was closed down, ransacked and abandoned.

As it now stands, the ironworks complex has retained its original form and appearance; the main facade of the ancient plant has remained unaltered, while in the right wing of the factory, terraced on the ground floor and with a spacious internal courtyard (30.08 metres by 37.24) with an impressive and beautiful secular poplar tree in the middle, the premises formerly used as warehouses, offices etc. now house the winery and the modern equipment for the production of wine.

Tthe history Of the 'Cabernet di Atina' The Cabernet and Syrah grape varieties were first planted in Atina by Pasquale Visocchi as far back as I860 when he introduced a number of prestigious varietals such as Cabernet Franc, Cabernet Sauvignon, Syrah, Pinot Noir and Blanc, etc. An agronomist of national fame at the time, Visocchi visited the Paris World Exposition in 1867 and studied the treatises of Grandvionnet and Guyot. His experience was then followed up by the famous oenology school of Conegliano, which brought the most acclaimed varieties from Atina and disseminated them in Veneto, where the production of Cabernet is still predominant today. Many typical varieties were imported from France. For red grapes: Cabernet Franc, Cabernet Sauvignon, Merlot, Malbek, Gamay, Pinot Rosso and Syrah; for white grapes: Pinot Bianco, Semeillon Gros, Semeillon Petit, Sauvignon and Russane, from which the Bordeaux wines are made.

The vineyards planted out yielded excellent results, since the climate and the soil of the valley were, and still are, perfectly suited to viticulture; effectively, the intensive cultivation of the vines made it necessary to open a winery for the processing of the wine: thus the "Stabilimento Enologico Fratelli Visocchi" was founded in 1868. At the height of its splendour, in the year 1868, the "Visocchi" winery transformed no less than 4,600 quintals of grapes into wine.

In 1940 the Engineer Guglielmo Visocchi obtained a Decree recognising this production the status of typical wine. Unfortunately, however, the company did not manage to survive the crisis triggered by the destruction of numerous vineyards caused by bombardments during the Second World War, annihilating the efforts of nearly a hundred years of work and study. Despite this, the valley's passion for wine-making has always been deep-rooted and the generosity of our soil has done the rest.

Our company Ferriera srl soc. agricola srl makes its wines with grapes from the vineyards of the estate of Colle Alto in Atina. This falls within the areas delimited by the controlled denomination of origin 'Cabernet Atina DOC' located prevalently in the Valle di Comino. The valley is bounded to the north by the Apennine chains of the Abruzzo national park, and to the south by the mountains of the lower Ciociaria. The 'Cru' produced in these areas benefit from a foothill microclimate with harsh winters and relatively rainy summers. The marly-loamy hillside terrain, with a southern exposure, is located at an altitude of about 350 metres, and reveals a good capacity for absorbing water and then slowly releasing it to the superficial layers by capillary action.

Thus both the soil and climate guarantee ideal conditions of temperature, light and moisture. Globally, the estate extends over 10 hectares laid out to vine, planted with Cabernet Franc, Cabernet Sauvignon and Syrah, about half of which are currently fully exploited. The foothill climate with cold winters and rainy summers generates a late maturing in the early weeks of October. This gives the grapes the aromas and flavours characteristic of a decidedly unique 'terroir'.

Cabernet is a variety famous for endowing the wine with the polyphenolic richness and excellent body essential for addressing even long periods of refinement. The vines are guyot trained, with an average planting density of 3,500 plants per hectare. Pruning takes place in January/February, with flowering in spring, the onset of ripening generally around early-mid August and finally, as we said above, maturing in the early weeks of October.

After the onset of ripening, a degree of thinning of the bunches is normally performed to achieve a greater concentration of the aromas. Consequently the production is limited to 50 ql/hl and the selection of the grapes takes place immediately after harvest. The grape blend follows the ancient tradition established by the Visocchi, featuring 85% Cabernet and 15% Syrah. Fermentation on the skins proceeds at length at controlled temperature and inert atmosphere in order to obtain a good extraction.

Refinement takes place in 'Never' oak casks, with maturing on the lees. The elevated polyphenolic content (tannins and anthocyanins) like the alcohol content (14 °C) depend on the work in the vineyard, the low yield, the thinning and the perfect maturing. The winery also has its own small laboratory for the monitoring of periodical analyses. THE WINES As well as the 'Realmagona Atina Cabernet DOC' the forthcoming wines scheduled for the spring are: Cabernet DOC Riserva, IGT Syrah-Petit Verdot, IGT Rosato.

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Notes on the sparkling Realmagona

Data of vines and vinification
Grapes: Chardonnay, Pinot Blanc and Pinot Noir
Harvest: First week of September
Vinification: in stainless steel tanks at controlled temperature
Average age of vines: 10-15 years
Elevation: on the lees in the bottle for at least 24 months
Colour: pale yellow with light reflections on the green, good surf
Perlage: fine persistent
Alcohol: 13% Vol
Serving temperature: 6-8 ° C

Notes on Red wine Ferrato IGT Lazio
The Ferrato is produced on the estate "Colle Alto" Atina, bounded by the chains of the Apennines of Abruzzo National Park and the mountains to the low Ciociaria. The 'Cru' products in these areas benefit from a microclimate that foothill, along with ground-silty marl, with moderate rains and the favorable exposure of the vineyards, creates optimal conditions of temperature, light and water availability.

The grapes for Petit-Verdot, Syrah and Cabernet, selective thinning, their perfect maturity and maceration on the skins give wealth varietal flavors and aromas with a typical 'terroir' definitely unique. The wine is characterized by a large impact on the nose, with a lingering taste, strong polyphenolic structure, an intense color and with notes of red fruits and vegetables spices that make it particularly well-balanced. It goes well with both traditional cuisine made ​​with grilled red meats, game and mature cheeses and pasta dishes served with rich sauces.

Data of vines ad vinification
Grapes: Merlot, Syrah & Cabernet
Production zone: Atina (Frosinone)
Surface of the vineyard: 10 hectare
Altitude of the vineyard: 300 mt above sea level
Type of soil: Marly-Clay
Training system: Guyot
Density of vines: 3.500 per hectare
Production per hectare: 70 Q/hectare
Yeil of grapes into wine: 60%
Average age of vines: 10-15 years
Harvest time: Petit Verdot and Syrah the half of the month of September, Cabernet the end of the month of September
Vinification: Maceration on the skins for 14-16 days
Alcoholic fermentation: In stainless steel tanks
Malolactic fermentation: totally carried out
Ageing: the first 5 months in new Never barriques

Data analitic
Alcoholic Strenght: 13,5 degrees
Total acidity: 5,10 gr/l
PH: 3,70
Dry Extract: 31,00 gr/l

Data of vines ad vinification
Grapes: Chardonnay
Surface of the vineyard: 10 hectare
Altitude of the vineyard: 300 mt above sea level
Type of soil: Marly-clay
Training system: Guyot
Density of vines: 4.500 per hectare
Production per hectare: 100 Q.li/hectare
Yeil of grapes into wine: 60%
Average age of vines: 10-15 years
Harvest time: White Pinot beginning of the month of September, Malvasia end of the month of September
Vinification: white
Alcoholic fermentation: in stainless steel tanks
Malolactic fermentation: totally carried out
Ageing: in stainless steel tanks

Data analitic
Alcoholic Strenght: 12,50 degrees
Total acidity: 5,80 gr/l
PH: 3,50
Dry Extract: 24,00 gr/l

Notes on Wine Cabernet Realmagona Atina DOC
The history of the Cabernet of Atina dating since 1860, when for the first time were introduced in this area, typical of foothill climate, Cabernet and Syrah. From then on, from generation to generation, with the same grapes and the same love produces a wine with an intense ruby red color, characterized by a strong polyphenolic structure and a large impact on the nose. The notes of red berry fruit and herbaceous aromas make the wine balanced expression of 'terroir'. Skin maceration and aging in barrels give, finally, the varietal aromas and maturation.

Data of vines ad vinification
Grapes: Cabernet, Syrah
Production zone: Atina (Frosinone)
Surface of the vineyard: 10 hectare
Altitude of the vineyard: 300 mt above sea level
Type of soil: Marnoso-clay
Training system: Guyot
Density of vines: 3.500 per hectare
Production per hectare: 65 Q/hectare
Yeil of grapes into wine: 60%
Average age of vines: 10-15 years
Harvest time: end of September for Cabernet half of September for Syrah
Vinification: Maceration on the skins for 16-18 days
Alcoholic fermentation: In stainless steel tanks
Malolactic fermentation: totally carried out
Ageing: 12 months in wood

Data analitic
Alcoholic Strenght: 13,7 degrees
Total acidity: 5,20 gr/l
PH: 3,75
Dry Extract: 34,00 gr/l

Notes on wine Realmagona Reserve Cabernet Atina DOC
The history of the Cabernet of Atina dating since 1860, when for the first time were introduced in this area, typical of foothill climate, Cabernet and Syrah. From then on, from generation to generation, with the same grapes and the same love produces a wine with an intense ruby red color, characterized by a strong polyphenolic structure and a large impact on the nose. The notes of red berry fruit and herbaceous aromas make the wine balanced expression of 'terroir'. Skin maceration and aging in barrels give, finally, the varietal aromas and maturation.

Data of vines ad vinification
Grapes: Cabernet, Syrah
Production zone: Atina (Frosinone)
Surface of the vineyard: 10 hectare
Altitude of the vineyard: 300 mt above sea level
Type of soil: Marnoso-clay
Training system: Guyot
Density of vines: 3.500 per hectare
Production per hectare: 65 Q/hectare
Yeil of grapes into wine: 60%
Average age of vines: 10-15 years
Harvest time: half of September for Cabernet end of September for Syrah
Vinification: Maceration on the skins for 16-18 days
Alcoholic fermentation: In stainless steel tanks
Malolactic fermentation: totally carried out
Ageing: 14 months in wood and 9/12 months in bottle

Data analitic
Alcoholic Strenght: 14 degrees
Total acidity: 5,20 gr/l
PH: 3,75
Dry Extract: 34,00 gr/l

Notes on wine Rosato of the La Ferriera Lazio IGT
The Rosato of the La Ferriera is obtained from the vinification of the grapes produced in the wine-growing Syrah and Cabernet of Atina, bounded by the Apennine chain of Abruzzo National Park and the mountains to the low Ciociaria. The 'Cru' of these areas benefit from a microclimate foothills with optimal climatic conditions of temperature, light and water availability.

Grapes obtained as a result of selective thinning, their perfect ripeness and fermentation without the skins give wealth varietal aromas, delicate and typical scents with a 'terroir' definitely unique. The wine has a great impact on the nose by a soft color and has fresh floral notes with aromas of Mediterranean fruits and vegetables that make it particularly well-balanced. Served as an accompaniment to a meal or appetizer, it goes both shellfish and fish flesh is firm with freshly prepared traditional cuisine with pasta, white meats and mild cheeses.

Data of vines ad vinifi cation
Grapes: Cabernet, Syrah
Production zone: Atina (Frosinone)
Surface of the vineyard: 10 hectare
Altitude of the vineyard: 300 mt above sea level
Type of soil: Marly-clay
Training system: Guyot
Density of vines: 3.500 per hectare
Production per hectare: 70 Q.li/hectare
Yeil of grapes into wine: 60%
Average age of vines: 10-15 years
Harvest time: Syrah the half of the month of September, Cabernet the end of the month of September
Vinification: white
Alcoholic fermentation: in stainless steel tanks
Malolactic fermentation: totally carried out
Ageing: in stainless steel tanks

Data analitic
Alcoholic Strenght: 13,0 degrees
Total acidity: 5,70 gr/l
PH: 3,55
Dry Extract: 27,00 gr/l