Azienda Agricola Marini Georgea
Gradoli, Lazio

At the intersection of mountain influences and cooling Mediterranean breezes, with volcanic soil and abundant sunshine, the Lazio region of Italy has all the natural resources to be a high-quality wine area. But a move toward large-scale industrial farming and an emphasis on fashionable international grapes rather than indigenous varieties in the second half of the 20th century gave Lazio a reputation for high-volume, low-quality white wines. “Lazio does not enjoy a good reputation,” says Georgea Marini, the winemaker for Azienda Agricola Marini Georgea, “In the past Lazio has never focused on quality and effective promotion at the national and international levels.”

In the last decade or two, that narrative has started to change with recognition of the potential of Lazio terroir. The natural-wine movement is taking hold in Lazio, where new producers are investing in organic and biodynamic viticulture and reviving such local traditions, like aging wine in chestnut barrels and producing skin macerated white wines.

Georgea Marini and her husband Alessandro produce organic wine from local varieties on a farm of less than 2 hectares. The winery was founded in 2008 in the commune of Gradoli, near Lake Bolsena, the largest, crater- lake in Europe. Their beautiful vineyards date back to the postwar period, hosting local varieties like Aleatico, Grechetto Rosso and Procanico. The winery is certified organic and based on regenerative agriculture principles.

Small plots of land in this area were given to families by the church in early 900s. Devoted to totally organic and regenerative, farming and agricultural principles, Georgea and Alessandro use only treatments of copper and sulfur as they tend to their 50, year old vines, planted in volcanic soil mixed with clay. The hand-harvested grapes are manually pressed and fermented spontaneously with native yeast. Macerations are long, and aging takes place in used barrels. The name Zero8 derives for the year that their label was established, along with the year their daughter, Ginevra, was born.

Zero 8 Bianco – Procanico

(a high-quality biotype of Trebbiano Toscano)

Hand harvest in second half of September. The grapes are manually pressed and fermented spontaneously with native yeast, which takes about 10 days. In contact with lees until January, with occasional batonnage. Aging takes place in old used barrels for about 7 months.

Total production: 2,100 bottles / Alc: 11.5% / Acidity: 5.94 g/L

Marini Georgea’s skin-macerated wine made from Procanico stuns with deep, amber color and evocative, savory aromas and flavors of sage honey, fennel, dried citrus and wild flowers.

Zero 8 Aleatium – Aleatico

Hand harvest in the beginning of September. The grapes are destemmed and manually pressed and fermented spontaneously with native yeast, which takes about 8 days. Aged in barrique for 24 months. Unfiltered.

The Aleatico grape is among the world’s most undervalued, grape treasures. It is also one of Italy’s most ancient grapes, appreciated by the Romans, though the exact origin of the cultivar is debated. Georgea Marini’s Aleatium displays floral aromas and spice in the nose. On the palate, bright, complex, red fruit flavors are supported with delicate tannins and a full body.

Total production: 1,800 bottles / Alc: 14.5%

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Zero 8 Bianco – Procanico


Zero 8 Aleatium – Aleatico

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