Frascati Superiore d.o.c.
Prestigious wine produced with Trebbiano and Malvasia, coming from the best vineyards belonging to this area. The grapes are carefully selected, and the vinification is the result of sapient experience. This to maintain the level achieved in the past as the wine preferred from popes and poets. Its colour is pale yellow, its taste dry and fruity.
Vineyards:
Malvasia bianca di Candia 60%, Trebbiano toscano 30% and Greco and Malvasia del Lazio 10%
Terreno:
Terreni di origine vulcanica.
Vintage and vinification:
The grapes are harvested by hand during the month of September and October and then softly pressed. The must is then filtered and the wine is fermented at controlled temperatures (16-18°C) in tanks of stainless steel.
Organoleptic analysis:
Color: pale straw-yellow.
Scent: intense typical of fruits and fine.
Taste: sapid, soft, velvety and dry.
Alcoholic grades:
12% Vol.
Foods:
White meat, fish, and local foods. Great at lunchtime and with roasted meat. It has to be served at a temperature of 8-10°C. Any aging period suggested.
Montecompatri Superiore d.o.c.
The Montecompatri comes from pieces of lands exposed to the sun located at an appropriate altitude in the noble area of the Colli Laziali. This wine has a rounded taste, dry and generous, its colour is clear and brilliant. It has to be drunk cold and not aged for the satisfaction of the most exigent palates.
Vineyards:
Malvasia di Candia e puntinata 70%, Trebbiano toscano 20% and Bonvino10%.
Soils:
on the hills, volcanic origin.
Vintage and vinification:
The grapes are harvested by hand during the month of September (last thirty days) - October; and then softly pressed. It is fermented at strictly controlled temperature within tanks of stainless steel.
Organoleptic analysis:
Color: pale straw-yellow.
Scent: vinous, delicate, and fine.
Taste: dry, harmonic and acidulous.
Alcoholic grades:
12% Vol.
Foods:
Minestre, carni bianche, persce. Va servito a temperatura di 8-10° C, giovane.
Lazio i.g.t. rosso “Grotta del Cenacolo”
Dopo lunga ed attenta ricerca, accompagnata da innumerevoli analisi sensoriali delle migliori produzioni di vini rossi laziali, con il blend dei più particolari Cru e dopo opportuno invecchiamento ed affinamento, è stato ottenuto questo vino rosso “Grotta del Cenacolo, generoso, robusto e corposo.
Vitigni:
Montepulciano 50%, Cesanese 30% e Merlot 20%.
Terreno:
Vigneti in media collina con terreni calcarei, argillosi, piuttosto siccitosi.
Vendemmia e vinificazione:
A ottobre, si fa la raccolta manuale, seguita da vinificazione in rosso, fermentazione a temperatura controllata (20° C) e invecchiamento in vasche e affinamento in bottiglia (almeno 3-4 mesi).
Analisi organolettica:
Colore: rosso rubino intenso.
Odore: vinoso, intenso ampio.
Sapore: robusto, corposo, giustamente tannico.
Gradazione alcolica:
12,50% Vol.
Abbinamenti:
Soups, white meat, fish. It has to be served at a temperature of 8-10°C. Young.
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