Cannellino is the traditional sweet version of Frascati which inspired Giuseppe Gioacchino Belli to write the famous lines: “è bono asciutto, dorce, tonnarello/solo e col pane in zuppa, e si è sincero / te se confà a lo stomico e ar cervello” (“it is good dry, sweet and round-flavoured / by itself and with bread and soup, and that is the truth / it is good for the stomach and for the brain”.)

Grapes

Malvasia bianca di Candia, trebbiano toscano and malvasia del Lazio.

Vineyard

Selected parcels, facing southwest on hills at 200-400 metres altitude, in the commune of Monteporzio Catone; the soil, of volcanic origin, is rich in potassium, phosphorus and microelements, loose and porous, dry but not barren: typical pozzolana – known locally as “ terrinella”, particularly beneficial for vine growing, the training systems are the Guyot and the cordone speronato.

Vinification

The fully ripe bunches are picked at the end of October, early in the morning, and are immediately transported to the cellars, where they are gently pressed. The skins undergo a short, cold maceration (10-12 hours at 10°C) in the must, which enriches the aromas and improves the structure. The young must is then cleaned by cold settling (36 hours at 7-8°C) and ferments at a controlled temperature (14-16°C,) with selected yeasts. The process is stopped when there remain 45-50 grams/litre residual sugar. The new wine stays in stainless steel tanks until February – to keep intact the fragrance of the original aromas of the grapes – when it is cold, sterile bottled.

Wine

Intense, bright, pale yellow colour; deep, enticing bouquet of considerable finesse with strong fruit notes (apples and ripe pears) and distinct touches of acacia flowers and of aromatic musk; sweet flavour, soft and elegant, fresh and lively, pleasantly fruity, with an attractive, lingering aftertaste of honey and sweet almonds.

Analytical details

10,50% alcohol; 5 g/l total acidity; 3,35 pH; 70 g/l sugar; 24g/l extract.

Optimum keeping: one-two years in bottles stored horizontally in cool, dark conditions.

Food matches: dry pastries, fruit tarts and non-acid fruit (strawberries, peaches).

Serving temperature: 8-10°C.

Frascati, at the centre of the Agro Tuscolano (after the pre-Roman city of Tusculum) has always been renowned for its wine which is probably the most often quoted in Italian literature. Frascati DOC is the principal wine of Fontana Candida, outright leader of sales in Italy and exported throughout the world. Production started in 1958 (the year the House was founded).

Grapes

Malvasia Bianca di Candia, Trebbiano Toscano, Malvasia del Lazio.

Vineyard

Parcels in the hills of the DOC zone, at between 200 and 400 metres altitude, on land in the communes of Frascati, Monteporzio Catone, Grottaferrata and partly in Montecompatri and Rome.

Vinification

The grapes, gathered between the middle of September and the end of October, are immediately taken to the cellars and vinified by the white wine method, with a gentle pressing. The must, after cold natural clarification, is fermented at a controlled temperature (18C) with selected yeasts. The new wine rests, until it is bottled, in thermostatically controlled stainless steel tanks under a blanket of nitrogen, to protect it from oxidation.

Wine

Bright, pale straw colour; delicate fragrance of wild flower and fruit, especially hawthorn and Golden Delicious apples. Dry flavour, soft and fruity. Fresh lively character. Elegant, slightly bitter aftertaste of almonds.

Analytical details

12.5% alcohol; 5.0% total acidity; 3,30 ph; 3 g/l sugar; 19.5 g/l dry extract.

Optimum keeping: 1-2 years in bottles stored horizontally in cool, dark conditions

Food matches: With all meals, especially with first courses, fish and cold white meats.

Serving temperature: 10-12°C.