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Rosso del Frusinate 'Volumnia' DS Bio 2022

Rosso del Frusinate 'Volumnia' DS Bio 2022

DS Bio

Rosso del Frusinate 'Volumnia' from the DS Bio winery is a juicy and lively label perfect for accompanying mushroom or meat dishes. It is made from a blend of carefully selected Lecinaro, Sangiovese and Uva Giulia grapes and a vinification process using only indigenous yeasts. The ruby red colour with violet hues and fruity aromas introduce a juicy, full-bodied sip that closes with a veiled savouriness




Frusinate IGT


Lecinaro 40%, Sangiovese 40%, Uva Giulia 20%


Alcohol content

13 %


75 cl Bottle


Spontaneous alcoholic fermentation with only indigenous yeasts, no clarification or filtration


A few months in concrete tanks

Filosofia produttiva

Natural, Organic, Biodynamic, Indigenous yeasts

Additional Notes

Contains sulfites , bio da agricoltura Italia o EU


With its 'Volumnia', the DS Bio winery produces a red wine that speaks of the nature of these places, lying above the heights that mark the slopes of the Abruzzi mountains, one of the symbols of the National Park, and facing the Liri and Roveto valleys. This Frusinate appears as a very peculiar interpretation of terroir, steeped in history and surprise: more famous but still typically Apennine grapes meet absolutely local and unknown varieties amidst currents blowing from opposite directions and an uncontaminated and varied environment.

"DS Bio's 'Volumnia' is a Rosso del Frusinate made from a blend of Sangiovese and Lecinaro, both of which make up 40%, and the remaining 20% from Uva Giulia: an ancient and very vigorous red grape variety grown practically only in the Pescosolido area. Uva Giulia and Sangiovese come from 40-year-old grafted vines, bred using the ancestral system of the Alberta (espalier) and are marinated, in this case, with olive trees, the other typical arboreal cultivation of the area. The Lecinaro, on the other hand, comes from the youngest plantings, about 6 years old, and is grown using the more classic espalier system. The plots are different and are all located around 630 metres above sea level, with soils characterised by widespread calcareous sediments and the large presence of skeletons. Harvesting is carried out by hand towards the beginning of October. Fermentation is initiated and conducted spontaneously by indigenous yeasts and is accompanied by maceration on the skins for the entire 20 days of its duration. A racking carried out by gravity allows the wine to be transferred for a few months of ageing in cement vats. Bottling does not involve any preliminary filtration or clarification operations.

The 'Volumnia' from the DS Bio winery has a bright, classic ruby colour. The nose is soon captured by decidedly fruity aromas, among which one can recognise the dark notes of blackberry, blueberry and plum, along with the red ones of currant and cherry. Ethereal hints hint in the background. The sip is immediately juicy and comforted by a pleasant yet delicate softness balanced by a decisive freshness. The finish appears long, framed by markedly mineral tones. The Rosso del Frusinate is represented here in a decisive and pleasant interpretation: a match for fettuccine al ragù and medium-long aged cheeses.


Luminous ruby red


Soft, fresh, juicy, slightly savoury and long


Intense, full, notes of blackberry, plum and red fruits blend with ethereal hints