Frascati Superiore d.o.c.
The wine produced by the company “Casale Marchese” reach its best expression during the spring following its vintage. A positive development is reached after 2-3 years, when the aromas like daisy and dandelion are more evident.

Vineyards:
Malvasia del Lazio, Malvasia di Candia, Trebbiano toscano, Bombino, Bellone, others (included within the area Frascati DOC)

Soil:
volcanic origin, reach in potassium and with an equilibrated quantity of clay and organic substances. Cultivated with the techniques of Cordone Speronato and Guyot doppio.

Vintage and vinification:
The grapes are harvested by hand and then pressed. The decantation takes place at cold temperatures while the temperature during fermentation is strictly controlled (17/19°C) up to bottling. It is refined in glass at least up to a month.

Organoleptic analysis:
Color: straw-yellow.
Scent: Bread and butter, herbs and flowers.
Taste: soft and fine, with sweet tannins. Very sapid and full-bodied.

Annual production:
200.000 bottles.

Alcoholic grades:
12,5% Vol.

Foods:
Great with sapid foods such as: roasted pork or fresh goat’s milk cheeses.

Red wine “Casale Marchese”
This wine is very representative of its production area with local and international varieties.

Vineyards:
Montepulciano, Merlot, Cesanese, Cabernet Sauvignon.

Soil:
Volcanic origin, reach in potassium and clay, facing south, south-East. Cultivated with the technique of the Cordone Speronato.

Vintage and vinification:
The grapes are harvested by hand and then pressed and deprived of its stalks. After maceration (8-10 days) the products is stored in stainless steel (4-6 months) and then in glass (1-2 months).

Organoleptic analysis:
Color: Ruby red
Scent: Cherry, strawberry and plum. When mature it is characterized by vague scents of liquorice, coffee, and green pepper.
Taste: soft and fine, with sweet tannins

Annual production:
11.000 bottles.

Alcoholic grades:
12,5% Vol.

Foods:
Great with grilled meat, roasted meat and mature cheeses.

Vigna del Cavaliere
È un vino dallo “stile bordolese” per il Merlot ed il Cabernet, tipicizzato e personalizzato dal Montepulciano.

Vitigni:
Cabernet Sauvignon e Franc, Merlot, Montepulciano.

Terreno:
Di origine vulcanica, ricco di potassio con argilla e sostanza organica ed esposizione a Sud e Sud-Est. Allevamento a Cordone speronato e Guyot doppio.

Vendemmia e vinificazione:
Raccolta manuale con pigiatura-diraspatura per 10-12 giorni a 25/28° C e fermentazione malolattica completa. Fino a primavera il prodotto rimane in recipienti di acciaio inox, poi per circa 12 mesi in barriques e successivamente per altri 12 mesi in vetro.

Analisi organolettica:
Colore: Rosso rubino intenso con riflessi granata, evidenziati con l’invecchiamento.
Profumo: Fruttato di marasca, mora e ribes e sfumature speziate di vaniglia, liquirizia, cannella e noce moscata.
Gusto: Morbido ed elegante, con tannini dolci. Di buon corpo e sapidità.

Produzione annuale:
2.000 bottiglie.

Gradazione alcolica:
12,5% Vol.

Abbinamenti:
Ottimo con brasati, piatti di carne sapidi e formaggi invecchiati.