CANNELLINO DI FRASCATI DOCG 2013
Malvasia bianca di Candia, trebbiano toscano and malvasia del Lazio.
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.
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.
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.
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 ELITE DOC
Malvasia Bianca di Candia, Trebbiano Toscano, Malvasia del Lazio.
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.
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 (18C) 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.
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.
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.