Voltone

The root VOL or VOLT found in different names and places of our lands has certainly Etruscan origins. An ancient legend of our districts tells about a must that spewed fire: the must VOLTA. The researchers have interpreted this legend as a transfiguration of the immense power of the volcano that pre-existed to the lake Bolsena. Villa Puri has decided to give to one of its wines produced in our lands the name VOLTONE.

Voltone Rosso


Voltone Rosso - Tasting notes

Description: ruby red colour with violet reflections; quite intense to olfaction with hints of black cherry and plum. In the mouth good acidity, persistent and pleasant ending.
Vineyards: hills overlooking Lake Bolsena, facing south southwest. Altitude from 350 mt. to 450 mt. above sea level.
Type of soil: on mid hill, sloping down to the lake, volcanic, rich of skeletons tending to the dissolution and slowly absorbable potassium.
Grape variety: Sangiovese and Montepulciano expressed in different clones, smaller quantities of Cabernet Sauvignon and Merlot.
Harvest: manual and differentiated in two subsequent stages in order to harmonize the organoleptic and physico-chemical components of musts.
Winemaking: maceration of grape's peels inside the musts for two weeks, with daily pumpings of the wine over the cap and at least two "saignée" during the last period; conditioning in big wooden casks.
Alcoholic fermentation: inside stainless steel at a temperature of 22°.
Alcoholic strength: 12.5% according to the seasonal weather pattern.
Food matching: blanquette of veal.
Bottle: 0,750 lt.


Voltone Bianco - Tasting notes

Description: intense straw yellow with golden reflections, scents evoke hints of white fruits such as peaches and apricots, good acidity and freshness on the palate with a pleasant ending note.
Vineyards: hills overlooking Lake Bolsena, facing south southwest. Altitude from 350 mt. to 450 mt. above sea level.
Type of soil: on mid hill, sloping down to the lake, volcanic, rich of skeletons tending to the dissolution and slowly absorbable potassium.
Grape variety: different clones of Trebbiano and Malvasia together with old local and indigenous varieties.
Harvest: manual and differentiated in two subsequent stages in order to harmonize the organoleptic and physico-chemical components of musts.
Winemaking: cold maceration of grape's peels inside the musts for a night and soft pressing.
Alcoholic fermentation: performed keeping the temperature of the musts stable between 16° and 18° in order to preserve natural flavours.
Alcoholic strength: 12.5% minimum according to the seasonal weather pattern.
Bottle: 0,750 lt.

Voltone Bianco